The New Cooking School Cookbook: Fundamentals by America's Test Kitchen Editors

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  • Perfect scrambled eggs (page 54)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; How to...; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; egg yolks; half and half cream
    show

  • Formula for one to four servings of scrambled eggs (page 55)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; egg yolks; half and half cream
    show

  • Scrambled eggs with asparagus, smoked salmon, and chives (page 55)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch
    • Ingredients: eggs; chives; asparagus; smoked salmon
    show

  • Scrambled eggs with shiitake mushrooms and feta cheese (page 56)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; shallots; thyme; shiitake mushrooms; feta cheese
    show

  • Chinese stir-fried tomatoes and eggs (Xihonghsi chao jidan) (page 57)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Chinese; Vegetarian
    • Ingredients: scallions; fresh ginger; eggs; Shaoxing rice wine; toasted sesame oil; canned tomatoes
    show

  • Perfect fried eggs (page 60)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; How to...; Breakfast / brunch; Vegetarian
    • Ingredients: eggs
    show

  • Eggs in a hole (page 61)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; white sandwich bread
    show

  • Avocado toast with fried eggs (page 62)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: lemons; avocados; crusty bread; eggs
    show

  • Fried eggs over garlicky chard and bell pepper (page 62)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: garlic; Swiss chard; red peppers; dried red pepper flakes; eggs
    show

  • Easy-peel hard-cooked eggs (page 65)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; How to...; Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: eggs
    show

  • Soft-cooked eggs (page 65)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: eggs
    show

  • Curry deviled eggs (page 66)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; Appetizers / starters; Side dish; Cooking ahead; Vegetarian
    • Ingredients: eggs; mayonnaise; parsley; curry powder; ground cayenne pepper
    show

  • Bacon and chive deviled eggs (page 66)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; Appetizers / starters; Side dish; Cooking ahead
    • Ingredients: bacon; eggs; mayonnaise; chives; distilled white vinegar; ground cayenne pepper
    show
  • Perfect poached eggs

    Perfect poached eggs (page 69)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; How to...; Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; distilled white vinegar
    show
  • Make-ahead poached eggs

    Make-ahead poached eggs (page 69)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Cooking ahead; Vegetarian
    • Ingredients: eggs; distilled white vinegar
    show

  • Ham, egg, and cheese sandwiches (page 70)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch
    • Ingredients: eggs; mayonnaise; deli ham; Gruyère cheese; hamburger buns; baby arugula
    show

  • Bacon, egg, and cheese sandwiches (page 70)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch
    • Ingredients: eggs; hamburger buns; bacon; tomato chutney; sharp cheddar cheese; baby spinach
    show

  • Fried egg sandwiches (page 71)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch
    • Ingredients: English muffins; mayonnaise; hot sauce; eggs; bacon; baby spinach; tomatoes
    show

  • Egg salad sandwiches with radishes and watercress (page 73)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Sandwiches & burgers; Salads; Lunch; Main course; Vegetarian
    • Ingredients: eggs; mayonnaise; yogurt; scallions; sandwich bread; radishes; watercress
    show

  • Open-faced poached egg sandwiches (page 73)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Lunch; Main course; Vegetarian
    • Ingredients: goat cheese; English muffins; tomatoes; shallots; baby spinach; eggs; distilled white vinegar
    show

  • Eggs in purgatory (page 74)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Main course; Italian; American; Vegetarian
    • Ingredients: rustic Italian bread; garlic; tomato paste; dried red pepper flakes; dried oregano; basil; canned crushed tomatoes; eggs; Parmesan cheese
    show

  • Green shakshuka (page 75)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Main course; Tunisian; Vegetarian
    • Ingredients: Swiss chard; onions; garlic; ground coriander; baby spinach; frozen peas; eggs; Aleppo pepper; feta cheese; dill; mint
    show

  • Baked eggs with tomatoes, feta, and croutons (page 76)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Main course; Greek; Vegetarian
    • Ingredients: French bread; garlic; oregano; tomato paste; cherry tomatoes; eggs; feta cheese
    show

  • Sheet-pan huevos rancheros (page 77)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Stews & one-pot meals; Main course; Mexican; Vegetarian
    • Ingredients: canned diced tomatoes; lime juice; onions; canned green chiles; chile powder; garlic; corn tortillas; pepper Jack cheese; eggs; avocados; scallions; cilantro
    show

  • Classic cheese omelet (page 78)

    from The New Cooking School Cookbook: Fundamentals The New Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; How to...; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; Gruyère cheese
    show

Notes about this book

  • lbr4 on December 08, 2022

    As a home cook who is comfortable with executing many types of dishes and cuisines, I am always looking to learn more. I just recently purchased this book and the "advanced" version to continue on that path and find so far, that there are a great variety of recipes, tips and techniques to learn from. I am looking forward to cooking through these recipes and techniques over the coming year. That being said, the one major flaw in these books for me is that the recipes or "courses" seldom give ideas on what to serve the recipe with. Can I come up with ideas? Of course. But I wish in the "courses" sections they would have shared ideas of what other recipes in the book would go great with it, from the sides to the dessert even. It would have been nice in some cases to have ideas to execute a full meal if needed. A great example of that Is in the "The Essential New York Times Cookbook". Other than than, I know I will learn from this book.

Notes about Recipes in this book

  • Tom kha gai

    • lbr4 on December 08, 2022

      If you love a Tom Kha Gai - this soup is for you. Excellent! The key to execute this recipe is to for sure have all the the ingredients prepped and ready to go before starting.

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  • ISBN 10 1948703866
  • ISBN 13 9781948703864
  • Published Nov 16 2021
  • Format Hardcover
  • Page Count 680
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes

This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process?

More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to:

• make fresh pasta from scratch without a machine
• cut fettucine and make Fettucine Alfredo
• make a classic marinara sauce and basil pesto

Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.

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