The Best Recipe: Soups & Stews
by Editors of Cook's Illustrated Magazine
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Book Summary Information
Author: Editors of Cook's Illustrated MagazineEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-09-15
ISBN: 0936184531
Number of pages: 336
Publisher: Cook's Illustrated
Summary of The Best Recipe: Soups & Stews
We simmered enough chicken soup, beef stew, and corn chowder to feed a small city. Here are more than 200 exhaustively tested recipes, kitchen equipment tests, and blind food tastings that share our discoveries on the undisputed best ways to make America's favorite soups and stews.The Best Recipe: Soups & Stews is the result of testing more than 6,000 recipe variations for America's favorite soups and stews, from chicken noodle soup, clam chowder, and French onion soup to bouillabaisse, chicken gumbo, and chili. We cover the basics, from which equipment works best to secrets for making quick, rich-tasting chicken stock. We share the secrets for turning out a great bowl of soup or stew, including where to simmer stews (use the oven, not the stovetop), how to puree vegetable soups (the blender, not the food processor, worked best), and what sets a decent beef stock apart from a great beef stock (it's the meat, not the bones). For both beginners and advanced cooks, The Best Recipe: Soups & Stews is sure to become an indispensable kitchen companion.
Everyone loves soups and stews--but how best to prepare these sometimes challenging dishes? The Best Recipe: Soups & Stews, part of the Best Recipe series from the editors of Cook's Illustrated magazine, has the answer. Applying its signature "trial and error" approach to the business of choosing definitive recipes and techniques, the magazine tested 23 noodle soups, 40 corn chowders, and 54 beef Burgundies. The results? Not only 200 exemplary recipes--ranging from Manhattan Clam Chowder and Cream of Tomato Soup to Lobster Bisques, Chicken Noodle Soup, Irish Stew, and Beef Goulash--but an armament of technical information, tips, and equipment recommendations all cooks will welcome. Among these are authoritative stock-making suggestions, keys to choosing tender stew meat, and recommendations that yield a superior crust for onion soup. Readers also learn why blender jars with interior flutes produce the best purées, which brand of matzo meal to choose, and how best to crush tomatoes and slice flank steak. The book also covers accompaniments such as baguettes, mashed potatoes, rice, and cornbread. With ingredient profiles, "Science" sidebars (How Starches Work, is one), plus step-by-step how-to illustrations, Soups & Stews will help all cooks achieve mastery of these beloved dishes --Arthur Boehm
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