From the Inside Flap
Which comes first when mashing potatoes-the butter or the
milk? What grade and grind of meat make the best
hamburgers? How do you roast a turkey so the breast meat
is as moist and juicy as the legs? For the tenderest
muffins, should you use buttermilk, yogurt or milk? At
what temperature should you cook prime rib for the most
succulent results? Is it possible to create a fudgy,
cakey, chewy brownie all in one? Most of us don't have
time to figure out the answers to questions like these.
We need somebody to do the work for us and get our
favorite recipes just right. In this book, Pam Anderson,
executive editor of the highly successful magazine Cook's
Illustrated, does just that.
Painstakingly conducting test after test, Anderson
arrives at not only the best recipe but frequently the
most convenient and sensible one:
--A simple formula for a stir-fry that can be varied
with different combinations of meat, vegetables and
sauces.
--French bread so easy it can be baked every day.
--Chicken pot pie for weeknights, made with chicken
breast rather than whole chicken.
--Macaroni and cheese as effortless as boxed, but three
times as satisfying.
--Pizza dough that rises in just one hour or throughout
the day.
--A cobbler that can be prepared with dozens of different
fruits, making it 40 desserts in one.
More than 150 recipes in all, with dozens of
step-by-step illustrations of techniques, comparisons of
products and useful tips.
