The Cook's Bible: The Best of American Home Cooking

The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes — vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others — Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations — nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures — butterflying a chicken, for instance, or dicing an onion — with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without — a microwave oven is optional, but good knives are essential — including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

• Author
• Christopher Kimball

• Format
• hardcover

• Pages
• 464

• Publisher
• Little, Brown and Company

• Language
• english

• ISBN
• 978-0-316-49371-0

• EAN
• 9780316493710

• Genres
• cookbooks, cooking, food, reference

• Release date
• 1996