How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More America's Test Kitchen
Publisher: America's Test Kitchen
Caterer and cooking instructor Eiesenberg cuts much of the fat. Readers who overlook some of Cooper's Low-Fat Living Program polemics ( turning off the body's fat-making switches and turning on fat-burning ones) and her contentions that an anxious, angry or hostile individual metabolizes fats more slowly than others will be rewarded by these low-fat offerings. Grunes (Gourmet Fish on the Grill) suggests roasting anything from. Having written the masterful Vegetables and Fish, Peterson delivers an all- encompassing cookbook that is equally accomplished. The Chew cohost Symon, via his restaurant Mabel's BBQ and this, his first live- fire cookbook, lays claim to ownership of Cleveland-style barbecue. Part of the attractive and accessible Williams-Sonoma cookbook series, this volume focuses on the transformative powers of roasting. The most interesting recipe here is the one used to create the book itself. At last, Nathan has produced a companion volume to his PBS cooking show New Jewish Cuisine. Born in South Korea and raised in Chicago, Kim. The average American consumes three hamburgers a week, and Murphy and Singh figure it's time this all-American sandwich got its culinary due. Executive chef of the kosher Abigael's Restaurant in New York, Nathan offers a mix of traditional and modern recipes spiced with occasional personal anecdotes and asides. Chicago chef Kim's American-Korean mash-up approach to dining is on full display in this terrific collection of simple but wildly flavorful grilled fare. Ingredients include Diana Gabaldon's series of Outlander novels and novellas, which have been published in 26 countries. Written in a no-nonsense style, this baking book will expand the range of holiday treats without drastically expanding their waistlines. This comprehensive manual is accompanied by extensive photographs and run. Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients. The editor and founder of Cooks Illustrated magazine and his devoted staff turn their culinary skills to the deconstruction of complicated restaurant recipes in this solid cookbook, which capturesth. In this authoritative guide to cooking burgers of all stripes, the authors sprinkle facts about burgers and burger restaurants around the U.S.