COOK'S ILLUSTRATED 2008 Hardback Annual Cookbook

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COOK'S ILLUSTRATED 2008
By America's Test Kitchen
Hardcover Publisher: America's Test Kitchen (2008)
List Price: $35.00
Perfect for long-term reference, the Cook's Illustrated 2008 Annual contains all six of the 2008 issues bound in one cloth-covered edition. Bound inside you'll also find an invaluable 2008 Recipe and Article Index to help search a year's worth of test kitchen recipes and cooking information- fast! Attractive enough for a library, the case-bound construction makes it a sturdy tool for the real world of the kitchen, able to withstand many years of sauce spatters and spills.

2008 was great year of kitchen discoveries, innovative cooking techniques, and the foolproofing of hundreds of family favorite recipes.

They developed a foolproof cooking technique for an ultracrunchy Baked Pork Chop- cook the chop on a raised baking rack for air circulation, and to keep the crust sticking to the chop, they upgraded the standard egg wash with mustard and a bit of flour to create a protective sheath that stuck to the pork and added a great tangy hit of flavor.
To pick a perfectly ripe pineapple at the supermarket--gently tug at a leaf in the center of the fruit. If it releases with little effort, it is a winner. They developed an ingenious way to get a Roast Chicken with super-crisp skin and tender, juicy meat--all you need is a little baking powder, and 12 hour stay in the fridge.
Can super-premium orange juice compete with fresh-squeezed? The answer is a qualified yes -- while fresh-squeezed won their blind taste tests hands down, its prohibitive cost left a bitter taste in their mouths.
Has the humble spatula has been improved with the introduction of silicone? It sure has--the test-winner is a workhorse that is a bigger, better version of the rubber spatula it replaced.

Featured Discoveries from 2008 include:
Great Grilled Chicken in three simple steps
Many, many chicken breasts were destroyed in the developing a nearly foolproof (in grilling, as in life, nothing is ever completely foolproof) grill technique for Great Grilled Bone-In Chicken Breasts. And it's as easy as 1-2-3. First, place the breasts over the hotter portion of a two-level grill, just long enough to sear the skin. Second, move the breasts to the cooler side until they are 90 percent done, and finally, return to the hot side to finish cooking. Perfect, simple, foolproof results every time!

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This is a new book in good condition; slight warp to the cover, slightly worn edges, has clean & complete texts & good binding.

I have other COOKBOOKS up for bids as well as other books and will happily combine shipping to reduce postage costs for the bidder. I combine shipping. Check out my auctions, maybe you'll find something you didn't know you needed.
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