The Best 30-minute Recipe: A Best Recipe Classic by Cooks Illustrated MagazineAmericas Test Kitchen revolutionizes weeknight cooking with this Best Recipe must have Weve all been disappointed in the quick recipe craze. Recipes either arent really that fast or they dont taste good. Enter the tireless test cooks from Americas Test Kitchen who have exhaustively tested every recipe in this 300-plus collection for both time (all come in at or under 30 minutes) and, most importantly, taste. Special features of this new Best Recipe book include: Starting with Leftovers, Making the Minutes Count, and Kitchen Shortcuts. The Best 30-Minute Recipe is arranged by technique and includes 150 illustrations and 16 pages of color photographs.
Cook's Illustrated All-time Best Side Dishes Special Issue
If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs. Imagine having a single searchable index of all your recipes — both digital and print! Automatically add future editions to my Bookshelf. Categories: Sauces for meat; Main course; French Ingredients: shallots; beef broth; brandy; heavy cream; beef strip steaks; black peppercorns Accompaniments: Pan-roasted broccoli. Categories: Main course; French Ingredients: baking potatoes; peanut oil; beef strip steaks Accompaniments: Herb butter.
Bad profiteroles are misshapen, underrisen, soggy affairs. Great profiteroles are crisp and delicate—and they can be made at home in just 90 minutes. For a well-crusted steak with a quick pan sauce, sear on the stovetop in the right size pan and finish in the oven. This sauce was inspired by one served in a Paris bistro, where the menu includes steak frites and nothing else. Cooking the beans ahead saves time when you need it most—in the final moments before dinner.
We start the process of testing each recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test half a dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying the ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success or failure. Everything remains the same.
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