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Americas Test Kitchen - The Americas Test Kitchen New Family Cookbook

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The Americas Test Kitchen New Family Cookbook: summary, description and annotation

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Ten years ago, we published The Americas Test Kitchen Family Cookbook, a landmark collection of test kitchen recipes that has now sold more than 800,000 copies and taught countless cooks the best (and foolproof) way to make all their favorite dishes. Now completely updated and repackaged, The New Family Cookbook features more than 1,000 recipes unique to this edition along with more than 200 best-loved classics from the original book. more than 1,000 step-by-step photos ensure success.

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THE NEW FAMILY
COOKBOOK

ALL-NEW EDITION OF THE BEST-SELLING CLASSIC
WITH 1,100 NEW RECIPES

THE EDITORS AT AMERICAS TEST KITCHEN

The Americas Test Kitchen New Family Cookbook - image 1

BROOKLINE, MASSACHUSETTS

Copyright 2014 by the Editors at Americas Test Kitchen

All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews.

AMERICAS TEST KITCHEN
17 Station Street, Brookline, MA 02445

Library of Congress Cataloging-in-Publication Data

The Americas Test Kitchen new family cookbook : all-new edition of the best-selling classic with 1,100 new recipes / the editors at Americas Test Kitchen.
pages cm
Includes index.
EPub ISBN: 978-1-940352-12-1
1. Cooking, American. I. Americas Test Kitchen (Firm)
TX715.A5496 2014
641.5973--dc23

2014009517

Hardcover: $40.00 US

Manufactured in the United States of America
10 9 8 7 6 5 4 3 2 1

DISTRIBUTED BY
Americas Test Kitchen
17 Station Street, Brookline, MA 02445

The Americas Test Kitchen New Family Cookbook - image 2

EDITORIAL DIRECTOR: Jack Bishop

EDITORIAL DIRECTOR, BOOKS: Elizabeth Carduff

EXECUTIVE FOOD EDITOR: Julia Collin Davison

SENIOR EDITOR: Debra Hudak

EDITORIAL ASSISTANT: Rachel Greenhaus

DESIGN DIRECTOR: Amy Klee

ART DIRECTOR: Greg Galvan

ASSOCIATE ART DIRECTOR: Taylor Argenzio

DESIGNER: Jen Kanavos Hoffman

DIRECTOR OF PHOTOGRAPHY: Julie Cote

PHOTOGRAPHY: Carl Tremblay, Keller + Keller, and Anthony Tieuli

STAFF PHOTOGRAPHER: Daniel J. van Ackere

ADDITIONAL PHOTOGRAPHY: Steve Klise

ASSOCIATE ART DIRECTOR, PHOTOGRAPHY: Steve Klise

CAST PHOTOGRAPH: Christopher Churchill

FOOD STYLING: Daniel Cellucci, Catrine Kelty, Marie Piraino, and Mary Jane Sawyer

PHOTOSHOOT KITCHEN TEAM:

ASSOCIATE EDITOR: Chris OConnor

TEST COOK: Daniel Cellucci

ASSISTANT TEST COOK: Cecelia Jenkins

PRODUCTION DIRECTOR: Guy Rochford

SENIOR PRODUCTION MANAGER: Jessica Quirk

PROJECT MANAGEMENT DIRECTOR: Alice Carpenter

PROJECT MANAGER: Britt Dresser

WORKFLOW AND DIGITAL ASSET MANAGER: Andrew Mannone

SENIOR COLOR AND IMAGING SPECIALIST: Lauren Pettapiece

PRODUCTION AND IMAGING SPECIALISTS: Heather Dube and Lauren Robbins

COPYEDITOR: Jeff Schier

PROOFREADERS: Pat Jalbert-Levine and Elizabeth Wray Emery

INDEXER: Elizabeth Parson

Contents

Navigating this E-Book

This eBook includes a that allows you to jump to any chapter. And each chapter has its own table of contents with links to every recipe in the chapter.

We have also created a that lists all the recipes in the book, divided by chapter, in one place. You can access the Recipe Index from the Table of Contents. (It also appears at the end of the book.) Each title in the Recipe Index is a link that will take you directly to that recipe.

This cookbook is filled with sidebars; throughout the book there are links to this material where appropriate.

Most eBook reading devices also offer a search function that allows you to type in exactly what you are looking for. Please read the documentation for your particular eBook reader for more information on its search function and any other navigational features it may offer.

WELCOME TO AMERICAS TEST KITCHEN

This book has been tested, written, and edited by the folks at Americas Test Kitchen, a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cooks Illustrated magazine and Cooks Country magazine and is the Monday-through-Friday destination for more than four dozen test cooks, editors, food scientists, tasters, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

We start the process of testing a 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 a half-dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying 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). As we like to say in the test kitchen, We make the mistakes, so you dont have to.

All of this would not be possible without a belief that good cooking, much like good music, is indeed based on a foundation of objective technique. Some people like spicy foods and others dont, but there is a right way to saut, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. This is our ultimate goal: to investigate the fundamental principles of cooking so that you become a better cook. It is as simple as that.

If youre curious to see what goes on behind the scenes at Americas Test Kitchen, check out our daily blog, The Feed, at AmericasTestKitchenFeed.com, which features kitchen snapshots, exclusive recipes, video tips, and much more. You can watch us work (in our actual test kitchen) by tuning in to Americas Test Kitchen (AmericasTestKitchen.com) or Cooks Country from Americas Test Kitchen (CooksCountryTV.com) on public television. Tune in to Americas Test Kitchen Radio (ATKRadio.com) on public radio to listen to insights, tips, and techniques that illuminate the truth about real home cooking. Want to hone your cooking skills or finally learn how to bakefrom an Americas Test Kitchen test cook? Enroll in a cooking class at our online cooking school at OnlineCookingSchool.com. And find information about subscribing to Cooks Illustrated magazine at CooksIllustrated.com or Cooks Country magazine at CooksCountry.com. Both magazines are published every other month. However you choose to visit us, we welcome you into our kitchen, where you can stand by our side as we test our way to the best recipes in America.

Picture 3FACEBOOK.COM/AMERICASTESTKITCHEN

Picture 4TWITTER.COM/TESTKITCHEN

Picture 5YOUTUBE.COM/AMERICASTESTKITCHEN

Picture 6INSTAGRAM.COM/TESTKITCHEN

Picture 7PINTEREST.COM/TESTKITCHEN

Picture 8AMERICASTESTKITCHEN.TUMBLR.COM

Picture 9GOOGLE.COM/+AMERICASTESTKITCHEN

Preface

I made my first recipe at age 8it was an old-fashioned chocolate cake with seven-minute frosting. That recipe appeared in an old edition of the Joy of Cooking, the go-to cookbook for my parents generation. Irma Rombauer, the author, was a gracious host from the very first omelet to Cock-a-Leekie Soup; she invited you into her kitchen and gave you the confidence to become a good cook.

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