Books about Burgoyne from Amazon.com

300 Fast and Flavorful Recipes from America's Most Trusted Test Kitchen

Tired of quick recipes that aren't really quick or don't taste very good? While some cookbooks promise 30-minute meals, America's Test Kitchen delivers. The Best 30-Minute Recipe is packed with more than 300 great-tasting recipes, along with time-saving techniques that will help you become more efficient in the kitchen. You'll also find honest evaluations of ingredients important to quick cooking, such as chicken broth, preshredded cheese, instant rice, and more. And because the type of equipment you use is important to the success of any recipe—made in 30 minutes or not—we tell you which brands are worth buying.

The Best 30-Minute Recipe features a surprisingly wide range of recipes. You get not only the very best versions of naturally quick dishes like salads and stir-fries, but also quick and easy recipes for typically long-cooking dishes that you'd never even think of making on a weeknight—including meatloaf, lasagna, beef pot pie, and a pad thai so easy that you may never call for takeout again. With efficiency and good taste, The Best 30-Minute Recipe is the time-pressed cook's guide to getting dinner on the table, night after night..
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The Cook's Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills.

And since outdoor cooking requires just the right tools and equipment, the editors of Cook's Illustrated share the results of their product tests in an extensive buyers guide, "Equipment and Tools for Outdoor Cooking," where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid.

Armed with the right equipment and instructions, you'll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. You'll find more than 450 recipes for all your favorites—steak tips, ribs, and barbecued chicken as well as some that will expand your repertoire—from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs.

The Cook's Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, such as how to cut beef for kebabs, trim beef tenderloin, and grill-roast a turkey.

Whether you're a novice outdoor cook or aspiring grillmaster, this encyclopedic examination of one of America's favorite pastimes will be your guide to foolproof grilling and barbecuing..
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In its many publications and on TV, Cook's Illustrated/America's Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Provençal; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate soufflé that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice.

As with other Cook's Illustrated projects, Make-Ahead includes recipes that have appeared previously in its other works, though a majority of these have been amended with make-ahead or scaling-up data. Almost all the recipes are prefaced with their trademark testing "diaries," exhaustively detailed accounts of the recipe-making process ("With the onion shells figured out, we focused next on the filling...," gives the flavor), which some readers will find enlightening, but others will think excessive. Of course, certain recipes, or recipe classes, like that for desserts, are necessarily made wholly or partially in advance--but the book's point is to provide formulas designed to yield superior results even when the uncompleted dishes are held, as most can be, in the refrigerator or freezer. Mission accomplished. Readers will find the book a consistently reliable resource for superior make-ahead dishes for everyday and special-occasion cooking. --Arthur Boehm.
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What's the secret to great chicken stock? Which cut of meat makes the best beef stew? What's the best way to thicken New England clam chowder? Do you really need to soak black beans before making soup?

In an exhaustive effort to answer these and many more questions, the test kitchen simmered more than 6,000 pots of soup and stew. The result is this definitive collection of more than 200 recipes covering just about every soup and stew imaginable. Choose from perennial favorites such as Manhattan clam chowder, cream of tomato soup, Cincinnati chili, and beef barley soup or international recipes such as hot-and-sour soup, borscht, and miso soup.

The Best Soups and Stews also contains 200 illustrations that show you how to cut up a chicken, defat stock, shape matzo balls, mince ginger, and much more. No-nonsense equipment ratings and taste tests of supermarket ingredients are also included. Find out which supermarket chicken broth received our highest rating, which blender turns out the smoothest pureed soups, and which pot is best for making stews. With this book at your side, we guarantee that you will never turn out a bland pot of soup or a greasy stew with tough stringy meat—in fact, cooking favorite and new recipes will be easy and foolproof.

What separates great corn chowder from the pack?

For deep corn flavor, grate ears of corn to create a thick pulp bursting with fresh corn flavor, then add whole kernels at the last minute. And for richness and smoky flavor, sauté salt pork and leave it in the chowder as it simmers.

What is the secret to rich-tasting beef stew?

First, use beef chuck and cut your own stew meat (for consistency of texture and flavor); then skip the flouring step—floured meat gives stew a weak, less beefy flavor. And for the perfect texture overall, cook the stew in the oven after browning the meat and add the vegetables in stages.

How do you make the ultimate French Onion soup?

The best French onion soup starts with caramelized red onions (they have the most intense sweetness and complexity of flavor) and two types of broth—chicken and beef broth. And for the perfect cheesy crust, use Asiago for flavor and Swiss for meltability.

How do you make great chicken cacciatore?

Start with skin-on, bone-in chicken thighs for the deepest flavor, then discard the skin after the initial sauté to prevent the stew from becoming greasy. Add portobellos for earthy flavor and build a robust sauce with red wine and a Parmesan rind..
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Restart the grill with a hairdryer Use chopsticks to dry wine glasses spot-free. Peel a kiwi with a spoon. Skewer cheese using pretzel sticks. Leak-proof a cone with mini-marshmallows Slice strawberries with an egg slicer. Protect a cake during transport with toothpicks with mini-marshmallows.

Soften butter with a rolling pin. Prevent a scorched saucepan with marbles. Clean a garlic press with a toothbrush. Melt chocolate with a coffee maker. Pit cherries with a paperclip. Drain lobster with a pair of scissors.

What's the best way to preserve leftover herbs, peel eggs in record time, or chop chocolate with ease? Ever wondered if it's possible to soundproof your coffee grinder or tame the heat of fresh chiles? Find the answers to these questions and more in this indispensable A-Z handbook. Even the most experienced cook will find that these tips—the most highly-rated feature of Cook's Illustrated magazine—-deliver unique and clever solutions to common kitchen problems..
Price: $10.83 [Notify me when price goes down.]

Would you sear 50 pepper-crusted filets mignons to find the ultimate recipe, one guaranteed to deliver a perfectly browned crust and a meltingly tender interior? We did. Here are more than 300 foolproof recipes for all our favorite cuts of meat.

No one likes a tough roast, a leathery chop, or a boring burger. And because meat is so expensive, mistakes are simply not acceptable - that is, unles you work at America's Test Kitchen. Our job is to test every possible cut and technique, along with countless skillets, knives, and roasting pans. We like to say that we make all the mistakes first, so you don't have to. Our recipes have been tested - and retested - so that we know which cut is best for a particular recipe, which cooking techniques work (and which ones don't) and which pieces of equipment are essential. Want your holiday ham to come out right? Too scared to try prime rib at home? Is it possible to make real barbecued spareribs on a conventional backyard grill? The Best Meat Recipes contains more than 300 foolproof recipes - everything from grilled T-bone steaks and beef burgundy to shish kebab and smothered pork chops. And since great meat recipes begin at the meat counter, we've included an opinionated shopping guide that rates 70 popular cuts for flavor and value. We tell you which roasts are worth the money and which roasts are not worth the trouble. You'll learn why the best steaks come from the short loin and why a bone-in spiral-cut ham from the shank end is our favorite choice. If you love meat, now you can really enjoy it with all the best recipes gathered here in one complete and practical cookbook..
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Step into our test kitchen and learn how to make truly great American food. Want to know how to keep lemon meringue pie from weeping or which type of chocolate makes the best pudding? Want to capture the flavors of a real clambake on top of the stove? To find the answers to these and hundreds more questions, we made 28 lemon meringue pies, chopped our way through pounds of chocolate, and steamed enough clams to feed a small town. In addition, we've included more than 200 illustrations plus no-nonsense equipment ratings and taste tests of supermarket ingredients.

The Best American Classics features more than 300 recipes that cover the wide range of American cooking. Choose from favorite regional dishes such as Chicago deep-dish pizza, New Orleans' legendary red beans and rice, or New York cheesecake. Or select beloved family fare like chicken pot pie, glazed meatloaf, and green bean casserole. Restaurant classics are here as well, from Parker House rolls and Waldorf salad to bananas foster. The Best American Classics celebrates the breadth of our cuisine with foolproof recipes that will stand the test of time.

Real Boston Baked Beans that are worth the wait

If you want to make Boston baked beans that are a cut above the tourist variety, you'll need salt pork and bacon for authentic smoky flavor. And for best results, bake the beans for five hours, leaving the cover off the pot during the final hour to thicken the sauce to just the right consistency.

Stovetop Mac 'n Cheese that's Silky Not Sticky

This all-around family favorite appears in more guises than just about any other comfort food on the planet. But the best recipe, we found, is made on the stovetop (not baked) and uses evaporated milk in the sauce (not a fussy béchamel).

All-American Meatloaf that's Crusty and Glazed Not Soggy

For the best meatloaf, use a mix of meats (beef, pork, and veal). Then, select the right binders: cracker crumbs and breadcrumbs don't mask the flavor of the meat. Lastly, bake the loaf free-form (so it doesn't get soggy) and give it a double dose of glaze.

Strawberry Shortcake That Tastes as Good as it Looks

For a juicy filling that stays put between the biscuits, choose the ripest berries and then mash some of them into a chunky sauce and slice the rest. Left to sit with a little sugar, the mixture macerates, making a thick filling that soaks into the tender, easy-to-make biscuits..
Price: $9.98 [Notify me when price goes down.]