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Cooks Illustrated All-Time Best Dinners for Two

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Cooks Illustrated All-Time Best Dinners for Two: summary, description and annotation

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Leave it to Americas Test Kitchen to help you get a perfectly scaled dinner for two on the table--no guesswork required. Because small households, newlyweds, empty nesters, college students, and other two-person families shouldnt have to rely on recipes meant to serve four or six, weve reengineered our favorite dinner recipes from the ground up. We used equipment in unexpected ways, such as ramekins to make individual Chicken Pot Pies, and also found clever techniques for scaling recipes with ease, such as swapping in smaller blade steaks for a large chuck roast to make a streamlined Yankee Pot Roast for just two. An appendix with 15 side dish recipes offers fuss-free options for rounding out your meals, while an introduction full of tips and tricks will help you avoid waste and shop for small-scale recipes more efficiently.

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Contents
also by the editors at americas test kitchen The New Essentials Cookbook Dinner - photo 1
also by the editors at americas test kitchen

The New Essentials Cookbook

Dinner Illustrated

Cooking at Home with Bridget and Julia

The Complete Slow Cooker

The Complete Make-Ahead Cookbook

The Complete Mediterranean Cookbook

The Complete Vegetarian Cookbook

The Complete Cooking for Two Cookbook

Just Add Sauce

How to Roast Everything

Nutritious Delicious

What Good Cooks Know

Cooks Science

The Science of Good Cooking

The Perfect Cake

The Perfect Cookie

Bread Illustrated

Master of the Grill

Kitchen Smarts

Kitchen Hacks

100 Recipes: The Absolute Best Ways to Make the True Essentials

The New Family Cookbook

The Americas Test Kitchen Cooking School Cookbook

The Cooks Illustrated Meat Book

The Cooks Illustrated Baking Book

The Cooks Illustrated Cookbook

The Americas Test Kitchen Family Baking Book

The Best of Americas Test Kitchen (20072019 Editions)

The Complete Americas Test Kitchen TV Show Cookbook 20012019

Sous Vide for Everybody

Multicooker Perfection

Food Processor Perfection

Pressure Cooker Perfection

Vegan for Everybody

Naturally Sweet

Foolproof Preserving

Paleo Perfected

The How Can It Be Gluten-Free Cookbook: Volume 2

The How Can It Be Gluten-Free Cookbook

The Best Mexican Recipes

Slow Cooker Revolution Volume 2: The Easy-Prep Edition

Slow Cooker Revolution

The Six-Ingredient Solution

The Americas Test Kitchen D.I.Y. Cookbook

the cooks illustrated all-time best series

All-Time Best Brunch

All-Time Best Sunday Suppers

All-Time Best Holiday Entertaining

All-Time Best Appetizers

All-Time Best Soups

cooks country titles

One-Pan Wonders

Cook It in Cast Iron

Cooks Country Eats Local

The Complete Cooks Country TV Show Cookbook

for a full listing of all our books

CooksIllustrated.com

AmericasTestKitchen.com

Copyright 2018 by the Editors at Americas Test Kitchen All rights reserved No - photo 2
Copyright 2018 by the Editors at Americas Test Kitchen All rights reserved No - photo 3

Copyright 2018

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.

Library of Congress

Cataloging-in-Publication Data

Names: Americas Test Kitchen (Firm), publisher.

Title: Cooks Illustrated all time best dinners for two / the editors at Americas Test Kitchen.

Other titles: All time best dinners for two

Description: Boston, MA : Americas Test Kitchen, [2018] | Includes index.

Identifiers: LCCN 2018008948 | ISBN 9781945256622

Subjects: LCSH: Cooking for two. | Dinners and dining. | LCGFT: Cookbooks.

Classification: LCC TX714 .C65479 2018 | DDC 641.5/612--dc23

LC record available at https://lccn.loc.gov/2018008948

AMERICAS TEST KITCHEN

21 Drydock Ave, Boston, MA 02210

Ebook ISBN9781945256639

Distributed by Penguin Random House Publisher Services

Tel: 800.733.3000

Editorial Director Books Elizabeth Carduff Executive Editor Adam Kowit - photo 4

Editorial Director, Books: Elizabeth Carduff

Executive Editor: Adam Kowit

Senior Managing Editor: Debra Hudak

Editorial Assistant: Alyssa Langer

Design Director, Books: Carole Goodman

Art Director: Lindsey Chandler

Deputy Art Director

Associate Art Director: Katie Barranger

Production Designer: Reinaldo Cruz

Photography Director: Julie Bozzo Cote

Photography Producer: Meredith Mulcahy

Senior Staff Photographer: Daniel J. van Ackere

Staff Photographer: Steve Klise

Additional Photography: Keller + Keller, Anthony Tieuli, and Carl Tremblay

Food Styling: Catrine Kelty, Chantal Lambeth, Marie Piraino, Elle Simone Scott, and Sally Staub

Photoshoot Kitchen Team:

Manager: Timothy McQuinn

Lead Test Cook: Daniel Cellucci

Test Cook: Jessica Rudolph

Assistant Test Cooks: Sarah Ewald, Eric Haessler, and Mady Nichas

Production Director: Guy Rochford

Senior Production Manager: Jessica Lindheimer Quirk

Production Manager: Christine Spanger

Imaging Manager: Lauren Robbins

Production and Imaging Specialists: Heather Dube, Dennis Noble, and Jessica Voas

Copy Editor: Elizabeth Wray Emery

Proofreader: Karen Wise

Indexer: Elizabeth Parson

Chief Creative Officer: Jack Bishop

Executive Editorial Directors: Julia Collin Davison and Bridget Lancaster

Pictured on front cover:

v5.3.1

a

Contents
welcome to americas test kitchen
THIS BOOK HAS BEEN TESTED WRITTEN AND EDITED BY THE FOLKS at Americas Test - photo 5

THIS BOOK HAS BEEN TESTED, WRITTEN, AND EDITED BY THE FOLKS at Americas Test Kitchen. Located in Bostons Seaport District in the historic Innovation and Design Building, it features 15,000 square feet of kitchen space including photography and video studios. It is the home of Cooks Illustrated magazine and Cooks Country magazine and is the workday destination for more than 60 test cooks, editors, 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 preconceptions, which means that we accept no claim, 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 recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. As we like to say in the test kitchen, We make the mistakes so you dont have to. 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). We use the same rigorous approach when we test equipment and taste ingredients.

All of this would not be possible without a belief that good cooking, much like good music, is 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. Our ultimate goal is to investigate the fundamental principles of cooking to give you the techniques, tools, and ingredients you need to become a better cook. It is as simple as that.

To see what goes on behind the scenes at Americas Test Kitchen, check out our social media channels for kitchen snapshots, exclusive content, video tips, and much more. You can watch us work (in our actual test kitchen) by tuning in to

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