I really like this new cookbook! It’s just what I need as a safety blanket as I reacquaint myself with the art of preparing meals. That it features recipes tailored specifically for two is a huge plus - no more figuring out how to scale down recipes that ask for only one egg, for example.
Compiled by the folks from America’s Test Kitchen (they’re also the folks behind Cooks Illustrated magazine), the book, like their TV show, (which Joe regularly DVRs and relaxes to in the evening), is a handy dandy little compilation of information, if not a glitzy, sexy food show.
The cookbook features straightforward recipes with a little story on how they came about to each specific formulation. I like that the cookbook has some very basic dishes, along with some fancier ones, so that you’re not just preparing mac and cheese for two, or salads for two.
My favorite features, though, are the “Notes from the Test Kitchen” and the “Use it Up” boxes. Just like they do on the TV show, they talk about tools and ingredients they’ve found to work the best in the “Notes from the Test Kitchen” sections. They try out different cuts, grinds, brands and methods and let you know what they like and don’t like. It’s not called “America’s Test Kitchen” for nothing.
For example, how many of you weren’t positive about how to prepare lobster and easily extricate the flesh? For many of the silly questions we might be afraid of asking, there’s a neat little explanation, with pictures! Great for beginners or slightly intimidated cooks.
And for those times when you have a small amount of a random ingredient left over, they have handy dandy little “Use it Up” boxes, with suggested recipes for the orphaned ingredients.
All in all, a great cookbook that is informative to read and acts as a nice little tutor in the kitchen.
It’s apparently going to be a yearly thing, and the 2010 book is out already, but I wonder how much new information they can present each year!
