This is by far the best salad cookbook I have ever seen. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.ĭiscover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks! As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. This is the cookbook you pull out when you want inspiration for dinner, a feast for the eyes, and some salad for thought in the kitchen.Īmerica's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. The Salad Bar chapter equips you with an assortment of dressings and toppings. You'll also acquire ideas and inspiration to assemble your own dishes, with tips on mixing and matching greens with raw or cooked vegetables, nuts, fruits, and cheese. The book is dotted with information about unexpected salad ingredients like za'atar, dates, and persimmons. There are international offerings like Crispy Thai Eggplant Salad, and riffs on classics: Give Caesar salad a twist by throwing the romaine on the grill for smoky char, or update your pasta salad with One-Pot Pasta Salad with Chicken (and tomatoes, olives, pepperoncini, green beans, arugula, feta). Our recipes feature simple but surprising leafy salads like Pea Green Salad with Warm Apricot-Pistachio Vinaigrette and more filling salads incorporating vegetables and proteins, such as Steak and Sweet Potato Salad with Chili-Lime Dressing. These ATK dishes will be the star of the table whether eaten by themselves or as part of a larger meal. Explore the creative possibilities of main-dish and side salads, learn how to build and layer unique flavor combinations and embrace a wide range of ingredients from barley, octopus, and miso to more familiar salad greens, vegetables, and fruits. What does a salad have the potential to be? An exciting and inviting mix of color, crunch, and flavor: Peaches over silken burrata a hint of oil spiced with curry leaves on crunchy carrots flavored with lime and cilantro Southwest Beef Salad with Cornbread Croutons. With over 230 recipes, ingredient information, and tips, this is the only cookbook you'll ever need to make innovative, stunning, and satisfying salads. Discover your inner salad genie and rethink your idea of salad with this creative cookbook.
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