Inside the Test Kitchen: 120 New Recipes, Perfected by Tyler Florence

  • Crispy smoked pork shoulder

    from Inside the Test Kitchen: 120 New Recipes, Perfected Inside the Test Kitchen by Tyler Florence

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Notes about Recipes in this book

  • Parker House rolls with parsley-garlic butter

    • laur0684 on March 20, 2017

      This garlic bun recipe is incredible! I've made it so many times and it is probably my most requested recipe of all time.

  • Updated cranberry sauce with celery-walnut salad

    • Macnclaire on January 12, 2019

      This is a delicious cranberry preparation. A mix of sweet and tart, smooth and crunch. Makes for a great presentation. It has been a family request for years now. The stated recipe makes for 14-16 servings. The version in my picture is a half recipe.

  • Lemon-ricotta pancakes

    • Littlebirdchoc on February 24, 2019

      Didn't have a whole lemon for the zest. Used the juice and zested a lime and orange. Delicious! Also forgot the vanilla. Still delicious!!!

  • Waffles

    • angrygreycat on July 20, 2018

      Just made this today. Everyone loved the taste of these waffles and how tender they are on the inside. I am sure that has to do with the buttermilk and cornstarch. The batter is designed to be used in several recipes: waffles, pancakes, muffins, cakes and cookies. The nice thing was that instead of discarding the leftover waffle mix, I threw in some blueberries and baked up 6 blueberry muffins with what was left. I would be concerned if you wanted to use these waffles as a base to an ice cream dessert, I'd think they are too tender to hold up for that application.

  • Almond milk brine

    • bching on April 02, 2017

      This was okay but not an improvement over a more basic water-based brine.

    • Dollhouse_Cuisine on December 11, 2022

      Made the pork chops taste great.

  • Pork chops with caramelized bananas and herb aioli

    • nicolepellegrini on July 23, 2018

      Reading this recipe, I just had to try it, thinking it was either going to be epic good or an epic disaster. Very fortunately it falls into the former category for me. This was such a wonderful combination of flavors and textures that the hardest thing is picking out a favorite element—the soft, caramelized onions and bananas, the crispy/buttery fried sage leaves, the addictive aioli, and of course the wonderful if simply done pork. Each bite on its own was great and in any/all combination it was even better. It really tasted like a restaurant-quality dish at home, my S.O. was blown away, and I will DEFINITELY be making this again, especially when I want to "wow" some dinner guests without having to spend more than an hour in the kitchen. (Note that I did not even brine the chops as Tyler suggests, because I was using very high grade chops from a local butcher so they didn't need the extra moisture. But with supermarket pork I would absolutely brine first.)

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  • ISBN 10 0385344562
  • ISBN 13 9780385344562
  • Published Oct 28 2014
  • Format eBook
  • Page Count 618
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Join Tyler Florence as he perfects, simplifies, and totally re-invents your favorite comfort dishes in surprising, spectacular ways.

Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting.

For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it.

Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.

Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.

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