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ePub The Best Recipe: Grilling and Barbecue download

by Editors of Cook's Illustrated Magazine

ePub The Best Recipe: Grilling and Barbecue download
Author:
Editors of Cook's Illustrated Magazine
ISBN13:
978-0936184517
ISBN:
0936184515
Language:
Publisher:
Cook's Illustrated; 1st edition (January 1, 2001)
Category:
Subcategory:
Outdoor Cooking
ePub file:
1570 kb
Fb2 file:
1716 kb
Other formats:
mobi lit txt azw
Rating:
4.7
Votes:
171

The staff of Cook's Illustrated magazine lit more than 5, 000 charcoal fires to learn how grilling and barbecue techniques . I purchased The Best Recipe for my husband for Christmas.

The staff of Cook's Illustrated magazine lit more than 5, 000 charcoal fires to learn how grilling and barbecue techniques compare. I was hooked from the moment I started to read the magazine. So of course I HAD to get the cookbook. I was not disappointed. I find this book so darn interesting that I actually curl up on the couch with it to read it like a novel! I love how it explains every single step of the recipe process and all of the experimenting they do.

Good grilling and BBQ cookbook. I always trust Cook's Illustrated recipes; they're always battle-tested. I always gauge a cookbook on how many recipes I want to make after looking through it; if it's more than 3, the book is a good one. To date, I've incorporated a number of their recipes into my regular lineup, not just the one-off 'hey, I can make that, too' category.

The folks at Cook's Illustrated magazine have compiled a fine collection of recipes that have been tested not once, not .

The folks at Cook's Illustrated magazine have compiled a fine collection of recipes that have been tested not once, not twice, but many more times, to find the absolutely best version.

They want you to serve the best fried chicken and the fudgiest brownies, and they test recipes, equipment, and methods toward that goal on. The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series). by Cook's Illustrated Magazine · John Burgoyne · Carl Tremblay.

Books for People with Print Disabilities. Internet Archive Books. Uploaded by Tracey Gutierres on July 30, 2014. SIMILAR ITEMS (based on metadata). Terms of Service (last updated 12/31/2014).

The Best Recipe book. In an exhaustive effort to answer these questions, the staff of Cook's Illustrated magazine lit more than 5,000

The Best Recipe book. In an exhaustive effort to answer these questions, the staff of Cook's Illustrated magazine lit more than 5,000. Can you make really good pulled pork at home? Which cut of meat makes the best beef kebabs? How do you keep lean pork tenderloin from tasting like sawdust? What is the secret to great-tasting burgers? Is it possible to make barbecued chicken that isn't dry?

The staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to learn how grilling and barbecue techniques compare

The staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to learn how grilling and barbecue techniques compare. 300 helpful illustrations. The staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to learn how grilling and barbecue techniques compare.

Cook's Illustrated - March 01, 2019. Previous journal Flex UK – February 2019. Next journal Stadia Showcase 2019.

Find many great new & used options and get the best deals for Cook's . Our test cooks lit more than 6,000 fires to figure out the best way to make the hundreds of recipes in this book.

Our test cooks lit more than 6,000 fires to figure out the best way to make the hundreds of recipes in this book. We burned the steaks, lost half of the salmon when it stuck to the grill, and made the toughest, driest pulled pork you ever tasted-all so that you don't have to! Product Identifiers. America's Test Kitchen.

Can you make really good pulled pork at home? Which cut of meat makes the best beef kebabs? How do you keep lean pork tenderloin from tasting like sawdust? What is the secret to great-tasting burgers? Is it possible to make barbecued chicken that isn't dry?

In an exhaustive effort to answer these questions, the staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to test different grilling and barbecue techniques for The Best Recipe: Grilling and Barbecue.

The Best Recipe: Grilling and Barbecue also contains 300 illustrations that show you how to cut up a chicken, slice a T-bone steak, and remove the pinbones from a salmon fillet. No-nonsense equipment ratings and taste tests of supermarket foods are also included. Find out which commercial barbecue sauce received our highest rating, whether or not a fish basket really works, and what's the best tool for lighting a charcoal fire. You'll also learn which cuts of meat work best in different recipes, how to quickly brine foods to keep them moist over intense grill heat, and how to make the most of a gas grill. (All recipes include both charcoal and gas grill variations.)

More than 400 recipes cover just about everything that has ever been grilled, from steaks and chops to ribs and pulled pork. You'll find recipes for seafood—salmon, tuna, shrimp, and more—as well as instructions and recipes for grilling almost every vegetable imaginable, from asparagus to zucchini.

With The Best Recipe: Grilling and Barbecue at your side, we guarantee that you will never ruin another expensive piece of meat or fish because of some easily avoided mistake. Light the grill with confidence. With this cookbook as your guide, grilling and barbecuing will be easy and foolproof.

  • This is the cookbook i've always wanted; they've taken the time try DIFFERENT recipes to come up with the best. it drives me mad to read different recipes for the same dish, never knowing which one to try; and the internet has made it much more difficult to make a decision. but this cookbook has run the gamut for each dish. i've tried several, and so far, they are all flawless.

  • I have been cooking on an outdoor grill or smoker for over 30 years. Most of what I know I learned from others or made up as I went along, and I've been very satisified with my results. But I felt I was in a bit of a rut, so I bought this book.

    I'm amazed about how much I did NOT know about grilling. I have made it a goal to try out a recipe or technique from this book each time I use the grill to expand what I know - and the results are incredible. The best whole-roasted chicken I ever made was the first time I used the recipe here: incredibly juicy and tasty due to slow cooking ("grill roasting") with indirect heat and some smoke chips. But the second one did not come out as well. Interestingly, the writers of this book had the same experience.

    The thing that makes this book great is the research that went into it. They systematically try out all the variations they can come up with, tell you about which ones did not work and why, then nail down the best techniques, and present them here. The recipes appear to repeat a bit, simply because they have one for charcoal and one for gas. The two are similar, but though it takes more pages, it makes it much easier to follow through the steps to have separate recipes.

    Aside from recipes for cooking meats, there are a number of dry rubs, marinades, sauces, and salsas to get you started. Don't buy this book for quantity of recipes - there are bbq books with more - but instead for the quality and details of the techniques, which are so important for outdoor cooking.

    Even if you think you are an expert, it is very likely that you will learn new techniques, and improve your existing ones, in a way that will make you glad you bought the book.

  • I purchased The Best Recipe for my husband for Christmas. I recently had become a subscriber to Cooks Illustrated which is from what this book is based. I was hooked from the moment I started to read the magazine. So of course I HAD to get the cookbook. I was not disappointed. I find this book so darn interesting that I actually curl up on the couch with it to read it like a novel! I love how it explains every single step of the recipe process and all of the experimenting they do. It gives a whole story on how they came to find this "Perfect Recipe" for this one dish. They go through how they experiment with temperature, ingredients, pans, baking/cooking time, mixing methods, brand names, placement in the oven, in what order ingredients are added and how...every little tiny detail that you can imagine can have a huge effect on the outcome of your dish. Gosh it's interesting! The recipes are classic and cover a great variety of subjects in detail. It's a huge book. Last week I made the blueberry muffins and I must say that I was impressed. I've made MANY blueberry muffins but none LOOKED as pretty and TASTED just as good. They looked like they belong in a bakery window. If you own just one cookbook then I would say that this one should be it. It's a must have! If you are into cookbooks with lots of glossy pictures then this is not for you as there aren't any photos. But you will be missing out on an awesome quality cookbook. I would say that it's not just for experienced cooks - there are many very basic recipes in it as well. A beginner could learn so much from reading this.

  • I was initially hesitant to buy this book mainly because of the title - I can't even count the number of times I've fallen for some marketing trick and been sorely disappointed. But this was one time I did not regret my purchase at all!

    I am notorious for skipping steps and not reading instruction manuals, but I gave this book a chance. Being a baker at heart, I tackled one of the baked goods first. I like to think I had a talent for baking, but I even impressed myself with this first attempt.

    I have learned so much from following the recipes in this book, not the least of which was how to back up my argument with my husband not to substitute vegetable oil for butter in some baking recipes! (he's a bit of a health nut!)

    As many others have written, this book has consistently resulted in dishes that I get endless compliments on. I've NEVER been disappointed with a recipe. The detailed explanations leave nothing to question (just what is the batter supposed to look like?) and for someone like me, that's a definite requirement.

    As obsessed as I am with books, I honestly think that I could clear out my library of cookbooks and be happy to spend the rest of my life using this one cookbook. (but I like the way the others look on the shelf, all nice and clean as the day I bought them - who knows, maybe someday I'll actually use one of them!)