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How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More, by America's Test Kitchen
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Review
"The thoughtful balance of practicality and imagination will inspire readers of all tastes and skill levels." - Publishers Weekly, Starred Review"I could consider America’s Test Kitchen “How to Roast Everything” as a cookbook and a self-help book in one." -Portland Press Herald
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About the Author
About America’s Test KitchenAmerica's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!Learn more at https://www.americastestkitchen.com/.
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Product details
Hardcover: 416 pages
Publisher: America's Test Kitchen (February 6, 2018)
Language: English
ISBN-10: 1945256222
ISBN-13: 978-1945256226
Product Dimensions:
8.8 x 1.2 x 10.3 inches
Shipping Weight: 3.3 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
47 customer reviews
Amazon Best Sellers Rank:
#20,768 in Books (See Top 100 in Books)
Great photos and great recipes, but so poorly organized that it is almost unusable.The “Table of Contents†has no page numbers associated with it! If you are looking for something, you have to use the index. There is NO WAY to simply page a category such as “Beef†as they are scattered throughout the book.As others have pointed out, the recipes themselves are nothing out of the ordinary.
It's not mind-blowing or especially innovative, but it's a great little recipe book. Looks great on Kindle. I tried a few of the recipes and liked them. Especially love the section on vegetables!
Although I have not yet read through the book, I have made 2 recipes,Roasted Honey Mustard Chicken Drumsticks with Sweet Potato Coins and Stuffed Roast Turkey Breast. Both were excellent. I am anxious to explore the rest of the recipes and hopefully be as happy with the remainder of the book as I have been with the beginning
I've always said when these books become available on a Kindle deal, then if we only find one good recipe in them, then it's worth the cost (This is me, rationalizing my addiction). The recipe that made this book pay for itself was slow-roasting an eye-round. It's a really cheap cut of meat, but if you do it wrong, it's tougher than shoe-leather. We got the cut for a recipe from ATK alumnus Chris Kimball's Milk Street, involving a prune marinade, and I have to say it was only so-so. But the recipe in this book gave us a tasty dinner, and sandwiches for days after. Thank you!
Love this book. I book-marked the recipes I wanted to make. I had a side of salmon and broccoli in the fridge. I looked for the roast broccoli and side of salmon recipes. The preparation was simple and the food tasted wonderful. Who knew roast broccoli could taste so good! I must admit I didn’t use all the spices for the salmon recipe, I just roasted it with oil, salt, and pepper. However, ATK’s methodology for the salmon and broccoli has given me the confidence to try other spices and flavors.
Roasting - especially vegetables - is my favorite way to cook so many things!!! This book has lots of great ideas!
Nothing new ate special about this cookbook. I was hoping for more recipes with a twist. For beginners it is a good cookbook for those who have experience I would not recommend you spend the money. Photography is very good if that is important to a cook. I like pictures with a recipe so that is why I gave it three stars.
As usual for ATK, this book is very complete with great deal of useful info as well as great recipes. I have several ATK books on various topics and highly recommend them all. They are a great value. Beginning cooks should get the ATK Cooking School book. It will make a good cook out of anyone even if they have never seen a kitchen! 😀
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