The Best Simple Recipes
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- ISBN13: 9781933615592
- Condition: New
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Product Description
Most quick-recipe collections promise a lot but deliver very small. Featureless, uninspired dishes may be quick, but will you make them again? And clever gimmicks sound fantastic, but in reality, they rarely make sense. The team at America’s Test Kitchen has made more than 200 simple-to-make 30-minute recipes that guarantee impressive results with a minimum of effort.
With our test kitchen know-how (and relentless hard) we establish ways to make naturally quick dishes quicker, and traditionally slow-cooked dinners a weeknight option. But one thing we never did was settle on shortcuts that shortchanged flavor. Some compromises simply aren’t worth building.
No matter the path taken, every recipe in this book is foolproof, full-flavores and quick. And they come with our promise to you: Recipes that work. Every time.
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I need to make an apology to you, Restaurant Favorites at Home. I didn’t reflect much of you when you first came out, and you weren’t much of a success for ATK. Which is a bring shame on, because I later came to appreciate what you were all about, and if I could upgrade you to four stars, I would.
ATK publishes occasional recipe card collections, and has a deal with the owners of Shaw’s Supermarkets to provide monthly recipe cards for their shoppers. Most of these recipes are decent enough, but they’re sidelines to what Cook’s Illustrated and Cook’s Country have permanently been known for. These things are nice enough, but they’re probably best treated as ephemera; most are pretty generically New American, and they’re excellent for finding something quick and different for dinner, and not much else. You don’t learn a whole lot from them; they’re just a byproduct of the rest of the process. Or at least that’s what I thought.
This book may just be the jumping of the shark for America’s Test Kitchen. It’s a painstakingly everyday collection of persons recipes with a bunch of glossy photographs. The commentaries are fleeting and don’t tell you much about the process used to make the dish, which is a huge part of the appeal of the Best Recipe series overall. I would expect something like this from a name like Oxmoor House, but from the publishers of Cook’s Illustrated, this barely even reaches phoning it in. The product tests seem abbreviated and tacked on; this is understandable in their 10th anniversary TV collection because of the sheer volume of recipes, but indefensible in what is ostensibly a Best Recipe book. Don’t bother with this one — if you must have a recipe from it, check it out from the library and make a photocopy. This is so far not more than their usual standards that it should never have been published.
Reader’s Rating: 2 / 5
Most of the recipes call for canned stuff and bottled sauces. The book promises ‘no shortcuts’, and it does exactly that. Why do you need a recipe book to fix ramen noodles? If it helps to know my opinion, I am a health freak, mostly buy organic food, avoid packaged food at any cost, and do not mind putting extra effort to cook healthy meal from scratch. Also, there are no dessert recipes in this book. In the 200 recipes, there are about 5 recipes that interests me – chickpea cakes with cucumber yogurt sauce, greek pita pizza, lavash pizza, crispy chicken wraps, and a few more. And I might learn something from the quick tips at the bottom of each recipe. Clearly this book is not for me but there is no way to find out from the book write up open here.
Reader’s Rating: 2 / 5
I feel terrible about not rating this more than three stars as it is a very excellent cookbook with a lot of appealing creations in it. My dad was a huge follower of Cook’s Illustrated (from whence America’s Test Kitchen originated, as I know it) and he was a genuine cook. I am more bone idle than he was, even more bone idle than you’d have to be to delight in this book. I “cook” with very minimal ingredients, seek out dishes that require small to no cleanup afterward, and (to make matters worse) have been doing the low-carb thing with fantastic success for several years. Normal people can consider sandwich recipes or persons with pasta or rice; I pass persons right on by. Ditto a recipe with mayonnaise or similar heavy sauces – I have to “save up” for indulgences like persons, and pay for them afterward to keep my weight where I want it. That’s not to say this is a competitor to supersized quick-food meals – most of the recipes are reasonably light and healthy, but it is decidedly not a low-carb recipe book. And that’s OK, as it doesn’t pretend to be.
The net is that this was not a excellent choice for me, but it may be a excellent choice for you. The recipes looked not only tasty (like the stuff I slobber at on a restaurant menu and tell myself I can’t have) but pretty simple for a name who keeps basic cooking ingredients around. If you’re not a low-carb type and are willing to wash a pot/pan or two, this is worthwhile.
Reader’s Rating: 3 / 5
This is a user-friendly cookbook and I like the selections in all-purpose and the arrangement of the material. I want to see a small “cooking science” more regularly in both the books and the programs. Also, when a rather unusual ingredient is needed for a recipe…I wish they would suggest a more commonly available substitute the average person might have at home. Peace.
Reader’s Rating: 4 / 5
I’m a huge fan of America’s Test Kitchen and 30 Minute Meals cooking shows, and it seems this book melds everything that’s best about the two shows together into one fantastic recipe collection. My favorite thing about this book is that it covers flavors from many different culinary cultures – expect to see calls for Chinese 5 flavor, garam masala, hoisin sauce, etc. Appealing and useful tips are included, and the recipes are all very simple to follow.
One thing I would have establish useful is what we might be able to possibly use as an alternative if we don’t have some of the more less-common spices, such as Chinese 5 flavor or garam masala, for a few of the recipes.. I don’t automatically like the thought of having to buy another bottle of some flavor I’m only going to use a pinch of in one recipe and forget about until I have to throw it away after years and years. For example, I establish a recipe in a magazine that was for a same dish there was a recipe for in this book. The recipes were nearly identical except for the flavoring spices – this book called for garam masala, the magazine recipe called for cumin (I consider more common, and really had on hand in my kitchen). I used the magazine recipe since I didn’t have garam masala at the time, and it turned out fine.
Reader’s Rating: 5 / 5