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Review
"Family favorites and flavorful variations prove equally mouthwatering as ATK puts its spin on a classic form of cookery."--Publisher's Weekly
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About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. 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!
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Product details
Hardcover: 408 pages
Publisher: America's Test Kitchen (February 12, 2019)
Language: English
ISBN-10: 1945256710
ISBN-13: 978-1945256714
Product Dimensions:
9 x 1.2 x 10.3 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
3 customer reviews
Amazon Best Sellers Rank:
#2,897 in Books (See Top 100 in Books)
I love to braise. I love everything about the technique: The smells that waif through the house, the complex flavors that can result from (fairly) minimal ingredients and effort. The dawdle of the cooking process. Give me a free afternoon, and my top choice of cooking style will be a braise.I saw this book coming, and I had to have it. I pre-ordered it and waited impatiently. I have done that before with other cook books, but never for an ATK book. This has been an exception, and oh! What a wonderful exception—ah, I mean book--this is! I just wish it had come out last Fall rather than coming now as we roll into Spring. But I have it in my hands now, and I will over-use it until my love of grilling overwhelms me.I need to confess this, considering that I’ve just said that I love braises and braising: Except for a few long-time treasured recipes that I know by heart, most of my past braises have lacked—let me call it—“finesseâ€. Maybe I would get lucky and what all I tossed into my braise would result in something spectacular. But more often, the main ingredient ended up too well done, or maybe too tough, or maybe the pieces were cut too small and it all fell apart, almost disintegrating. Or, maybe the sauce was underwhelming, or the flavor too over-the-top, too overwhelming. Or it was just missing something, (which I usually fixed by adding a touch of vinegar, a sweet something, or a bouillon cube, and then it ended up tasting too much like the last braise I concocted.)**So, this book is becoming indispensable to me: It gives me spot-on, detailed information that make my braises turn out perfectly. (Usually I balk at the specifics that ATK recipes “lecture†me about, (know what I mean?), but in this book I embrace those specifics. I now have tricks and tips. I have info to pair the right cut of meat; with the right weight, thickness, or cube size; with the proper amount of liquid; with the optimal sequence for adding ingredients, and the proper cooking temperature and time.**I think my braising technique developed decades ago, after I bought my first Crock Pot. Then I got my first Dutch oven. Then I got into braising, and I thought the technique was simply cooking with a minimum of liquid, under a cover, and I “concocted†the ingredient mix. I, think I basically shuffled my slow-cooker mentality over to my braises. Now, if my experience sounds familiar, you will greatly appreciate this book from ATK.Here is one of the Radical Ideas I mention in the title to my review. I expect Rancho Gordo’s Steve Sando will come to attention at this one: Brine your dry beans before cooking. (Sorry, can’t confirm or deny that advice. I’m either hesitant to ruin a bag of great beans, or find out that my own personal technique is not the perfection I thought it was. I will say that ATK’s advice does not discuss the age of the beans they use, or where they get their beans from, and they do not call out heirloom beans.Another Radical Idea: Mentioned early-on in a discussion of the reasoning behind browning/searing ingredients: Searing meats does NOT seal in juices. Browning does create more flavor. I’m still mulling that over. But mentioning some of the radical ideas does suggest to you that there is plenty of information to savor here—whether you swallow it or eventually spit it out does not negate the savor.This book has so many fabulous recipes in it—using familiar ingredients that are easy to find—that it may very well earn a permanent place on your kitchen counter. (My book is actually firmly ensconced next to the drink coaster on the table next to my reading chair.) If you planned on making a few braises a week, you could cook from this book for years to come, and not do the same one twice.There are so many great recipes in here that one of your problems will be deciding which to try first. I am particularly happy with the abundance of pork recipes. (Which pork cuts, which pork chops work best?) And there are so many chicken (mostly thigh) recipes, you won’t know where to start. There are plenty of beef recipes, bean recipes, seafood recipes and vegetable recipes. (I’m determined to find a 4 pound octopus, but not having any luck….) There are some lamb and veal dishes, too. What’s missing? No recipes for turkey or duck thighs, no recipes for offal or “overlooked†cuts continue to be overlooked in this book.Definitely take a browse through the “Look Inside†feature on this product page. It will provide much insight. As always, this is another ATK book that has clear instructions, detailed ingredient lists, plenty of pictures (both how-to and completed dishes), equipment recommendations and a great index. This book also contains 6 pages of charts detailing the nutritional information for all of the included recipes. It’s a good-sized, hard-bound book that looks like it will stand the test of time. I highly recommend this ATK book. In my opinion, it’s the best one they’ve ever put together.Let me know, by commenting below, what you think of those “Radical Ideas†I mentioned above. I’m curious!
I have two other books on braising. Ruhlman's How to braise, which is excellent, and All about Braising, the art of uncomplicated cooking, by Molly Stevens, which, despite the rather lengthy title, was complicated, with 2-3 pages of instructionsBeing both a fan of braising, and ATK, I decided to buy this book. I am so glad I did. I'm a sauce person and braising usually has a lovely flavorful sauce, a punch of flavor, and juicy meat.The book is laid out with the "why this works" discussion, which I personally enjoy, the ingredients, most of which are common and easily attainable at a regular grocery store, and the easy to follow directions. The pictures of the finished product are enticing.It's well worth the time to read pages 4-33. I know it's tempting to skip the how to and why fore and get right into the braising, but there is a lot of really good information that will help when making the recipes.There are a lot of old favorites here, chicken with 40 cloves of garlic, osso buco, stews, the braising almost everyone is familiar with even if they don't call it braising. There are also great new ideas like potato vindaloo and braised tofu.
Before this cookbook I didn't even know what it meant to braise. I'd heard the term but it wasn't something I'd ever looked into. I like that the book starts by explaining what it is and didn't make the assumption that all readers would already know.This showed up on a day when the fridge was bare and looking through it made me so hungry because of all the delicious looking dishes and pictures.Two things set this recipe book apart from a lot of others. Usually I'll browse through a book and find a few recipes that I'd like to try but also a lot that I know I never will. This book is packed with recipes that I want to try and very few that I know I won't. Also, the recipes are made almost entirely of common ingredients. Not some obscure ingredient that I have to hunt down in a specialty store somewhere.Nice layout and while the instructions are in just a little smaller print than I prefer, they are thorough and easy to follow.
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