-
Thanh toán đa dạng, linh hoạtChuyển khoản ngân hàng, thanh toán tại nhà... -
Miễn Phí vận chuyển 53 tỉnh thànhMiễn phí vận chuyển đối với đơn hàng trên 1 triệu -
Yên Tâm mua sắmHoàn tiền trong vòng 7 ngày...
The Complete America's Test Kitchen TV Show Cookbook 2001 - 2019: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes (Complete ATK TV Show Cookbook)
-
- Mã sản phẩm: 1945256540
- (1377 nhận xét)
- Publisher:America's Test Kitchen (October 2, 2018)
- Language:English
- Hardcover:1040 pages
- ISBN-10:1945256540
- ISBN-13:978-1945256547
- Item Weight:6.55 pounds
- Dimensions:8.88 x 1.88 x 11.25 inches
- Best Sellers Rank:#440,883 in Books (See Top 100 in Books) #204 in International Cooking, Food & Wine #244 in TV Shows #1,397 in Celebrity & TV Show Cookbooks
- Customer Reviews:4.8 out of 5 stars 1,378Reviews
Mô tả sản phẩm
From the Publisher
The ultimate collection.
Get every recipe and rating from the hit TV show
We test recipes 20, 50, sometimes 100 times until they are . . . Recipes That Work.
The Complete America’s Test Kitchen TV Show Cookbook includes recipe ideas for every meal, occasion, and mood, including upgrades of staple recipes such as Roast Chicken with Warm Bread Salad inspired by the classic dish from the Zuni Café in San Francisco and a weeknight-friendly, largely hands-off Sunday gravy, Beef Short Rib Ragu. Flat Hand-Pulled Noodles with Chili Oil Vinaigrette caused a major rush of eager testers during recipe development, and Italian Pasta Salad features intensely flavored jarred ingredients such as sun-dried tomatoes, kalamata olives, and pepperoncini. Baked goods such as Flaky Buttermilk Biscuitswith grated frozen butter for flakiness and Best Lemon Bars with an easy, buttery pat-in-the-pan crust and sweet-tart flavor are easy to master with our foolproof recipes.
New from Season 19:
Deviled Pork Chops
Most recipes call for pan-searing or broiling pork chops, but those techniques often yield dried-out meat, so we opted to slow-roast them in a low oven, which doesn’t require any fussy flipping and allows them to cook evenly and retain as much moisture as possible. To punch up the chops’ mild flavor, we “deviled” them by painting their tops and sides with a bold, balanced, complex-tasting paste of spicy, sharp Dijon mustard mixed with dry mustard, minced garlic, and cayenne and black peppers. A bit of brown sugar and salt balanced the paste’s heat. Then we coated the tops of the chops with crispy panko bread crumbs that we’d toasted in butter.
Grilled Mojo-Marinated Skirt Steak
If you’re not grilling skirt steak, you should be: It’s a great cut for marinating, it cooks in minutes, and it’s especially beefy, tender, and juicy—as long as you buy the right kind. For this recipe, we chose the outside skirt steak, which is 3 to 4 inches wide, and avoided the wider, far less tender inside skirt steak. We submerged the steak in a citrusy, garlicky Cuban-style mojo marinade, adding an untraditional ingredient, soy sauce, to help imbue the meat with even more savory flavor. Adding baking soda to the oil we rubbed onto the steak just before grilling resulted in even more browning, and lime juice and zest gave the finished steaks a bright, tropical flavor.
Easy Holiday Sugar Cookies
Our roll-and-cut holiday sugar cookies taste as great as they are easy to make. For a crisp and sturdy texture with no hint of graininess, make superfine sugar by grinding sugar briefly in the food processor and then add small amounts of baking powder and baking soda to the dough. You can skip creaming softened butter and sugar in favor of whizzing cold butter with sugar in the food processor, which lets the dough come together in just minutes. Bake the cookies on a rimless cookie sheet on the lower-middle rack of a 300-degree oven for an even, golden color; minimal browning; and a crisp, crunchy texture from edge to edge. (We include a recipe variation for holiday cocoa sugar cookies.)
Mexican-Style Corn Salad
There's nothing like the sweet, nutty flavor of charred corn right off the grill, but we wanted a simpler route to enjoying Mexican street corn (elote) that didn't require firing up the grill, and we wanted it in salad form (esquites) so it wouldn't be messy to eat. First, we looked to the stovetop and cooked our kernels in a little oil in a covered skillet. The kernels that were in contact with the skillet's surface browned and charred, and the lid prevented the kernels from popping out of the hot skillet and trapped steam, which helped cook the corn. To tie everything together, we made a simple crema with mayonnaise, sour cream, and lime juice, which we tossed with the charred corn and spices before adding crumbled cotija, chopped cilantro, and sliced scallions.
KHUYẾN MÃI LỚN
Đông Trùng Hạ Thảo
Hỗ Trợ Xương Khớp
Bổ Não & Tăng cường Trí Nhớ
Bổ Sung Collagen & Làm Đẹp
Bổ Thận, Mát Gan & Giải Độc
Chăm Sóc Sức khỏe Nam Giới
Chăm Sóc Sức khỏe Nữ Giới
Chăm sóc Sức khỏe Trẻ Em
Thực Phẩm Giảm Cân, Ăn Kiêng
Bổ Sung Vitamin & Khoáng Chất
Bổ Tim Mạch, Huyết Áp & Mỡ Máu
Bổ Mắt & Tăng cường Thị lực
Điều Trị Tai Mũi Họng
Sức Khỏe Hệ Tiêu hóa
Chăm Sóc Răng Miệng
Chống Oxy Hóa & Tảo Biển.
