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

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    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; Gruyère cheese; shallots; white mushrooms; thyme
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    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: eggs; shallots; asparagus; smoked salmon; Gruyère cheese
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    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Main course; Italian; Vegetarian
    • Ingredients: eggs; half and half cream; onions; Parmesan cheese; parsley
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    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Main course; Italian; Vegetarian
    • Ingredients: eggs; half and half cream; parsley; broccoli rabe; dried red pepper flakes; Fontina cheese; sun-dried tomatoes in oil
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    • Categories: Egg dishes; Breakfast / brunch; Main course; Italian; Vegetarian
    • Ingredients: eggs; Parmesan cheese; tarragon; broccoli; shallots; turmeric; lemons
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    • Categories: How to...; Breakfast / brunch; Vegetarian; Vegan
    • Ingredients: soft tofu; red peppers; shallots; turmeric; basil
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    • Categories: Breakfast / brunch; Vegetarian; Vegan
    • Ingredients: soft tofu; shallots; turmeric; tomatoes; scallions
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    • Categories: Main course
    • Ingredients: firm tofu; limes; honey; fish sauce; fresh ginger; Sriracha sauce; napa cabbage; carrots; red peppers; cilantro; Thai basil
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    • Categories: Sandwiches & burgers; Main course; Lunch; Vietnamese
    • Ingredients: firm tofu; carrots; cucumbers; limes; fish sauce; mayonnaise; Sriracha sauce; submarine sandwich rolls; cilantro
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    • Categories: Stir-fries; How to...; Main course
    • Ingredients: Shaoxing rice wine; hoisin sauce; soy sauce; toasted sesame oil; extra-firm tofu; bok choy; scallions; fresh ginger; carrots
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    • Categories: Main course; Vegetarian; Vegan
    • Ingredients: soy sauce; mirin; fresh ginger; extra-firm tofu; scallions
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    • Categories: Dressings & marinades; Main course
    • Ingredients: firm tofu; fish sauce; mirin; wakame; kombu; rice vinegar; toasted nori; scallions; sesame oil
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    • Categories: Dressings & marinades; Salads; Quick / easy; Main course; Vegetarian
    • Ingredients: firm tofu; rice vinegar; toasted sesame oil; Sriracha sauce; honey; sesame seeds; napa cabbage; snow peas; red peppers; scallions
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    • Categories: Quick / easy; Side dish; Vegetarian
    • Ingredients: carrots; lemons; chives
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    • Categories: Quick / easy; Side dish; Vegetarian; Vegan
    • Ingredients: carrots; limes; cumin seeds; cilantro
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    • Categories: Quick / easy; Side dish; Vegetarian; Vegan
    • Ingredients: carrots; fennel seeds; parsley; orange zest; lemons
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    • Categories: Quick / easy; Side dish; Vegetarian
    • Ingredients: carrots; sherry vinegar; paprika; mint
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    • Categories: Quick / easy; Side dish; Vegetarian
    • Ingredients: corn on the cob
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    • Categories: Quick / easy; Side dish; Cooking for a crowd; Vegetarian
    • Ingredients: corn on the cob
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    • Categories: Side dish; Cooking for a crowd; Vegetarian
    • Ingredients: slivered almonds; green beans; unsalted butter
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    • Categories: Dressings & marinades; Quick / easy; Side dish; Vegetarian; Vegan
    • Ingredients: red onions; limes; ground cumin; hot sauce; broccoli
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    • Categories: Dressings & marinades; Quick / easy; Side dish; Vegetarian; Vegan
    • Ingredients: Kalamata olives; balsamic vinegar; dried red pepper flakes; broccoli
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    • Categories: Quick / easy; Side dish; Vegetarian; Vegan
    • Ingredients: soy sauce; balsamic vinegar; maple syrup; fennel seeds; fresh ginger; carrots
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    • Categories: Side dish; Vegetarian; Vegan
    • Ingredients: zucchini; lemons; basil
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    • Categories: Side dish
    • Ingredients: mushrooms; shallots; thyme; dry Marsala wine
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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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