Richly developed finger-licking recipes

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Richly developed finger-licking recipes

Cooking for One: Scaled Recipes, No-Waste Solutions… by America’s Test Kitchen expert chefs, US $29.99, Pp 342, September 2020, ISBN 9781948703284

Here is another great cookbook from America’s Test Kitchen expert chefs that is packed with delicious, scrumptious, and mouth-watering recipes — Cooking for One: Scaled Recipes. It is meant for people who live alone and want to prepare their lunches and/or dinners quickly. However, you can double the ingredients and make a meal for two persons or treble the ingredients for three persons. They give detailed instructions on preparing the kitchen equipment, pantry, and ingredients.

The experts at America’s Test Kitchen say that they start the testing process with a complete lack of preconceptions. In other words, they accept no claim, no technique, and no recipe at face value. They assemble about half a dozen variations and taste the results blindly. They then construct their own recipe and continue to test with varying ingredients, techniques and cooking times until they reach a consensus. The result is the best version of a particular recipe. They use the same rigorous process to choose the equipment.

The recipes cater for both vegetarian eaters and meat-lovers. The accessible and delicious recipes include Creamy Curried Cauliflower Soup to 5-Ingredient Sun-Dried Tomato and White Bean Soup to Crispy Skinned Chicken to Juiciest Stovetop Pork Chop recipes to sauteed baby Bok Choy. These recipes are easy to make as the editors keep in mind that their followers are not professional cooks and do not have much time for cooking, but they do want to eat delicious and healthy food.

America’s Test Kitchen is located in Boston’s 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 Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Their specialists test recipes over and over again until they understand how and why they work and until they arrive at the best version.

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