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

  • Perfect omelet with cheddar and chives (page 36)

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

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; extra-sharp cheddar cheese; chives
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Notes about Recipes in this book

  • Homemade corn tortillas

    • sephina on March 18, 2024

      Had I known corn tortillas were this easy to make at home, I would’ve stopped buying pre-made ones from the supermarket years ago. I've followed this recipe twice now, and both times, they turned out fantastic.

  • Cheddar and black pepper bread

    • Fyretigger on February 17, 2024

      Cheddar and black pepper bread

  • Caramelized onion bread

    • Fyretigger on February 19, 2024

      Good flavor, but the loaf came out flat. It essentially collapsed after turning it out of the proofing basket.

  • Bakery-style French baguettes

    • Fyretigger on February 17, 2024

      Produces 4 great tasting 15" baguettes. I made technique mistakes and they still came out great with wonderful crisp crust and open, tender structure. Flavor improves with slow fermentation of the dough in the fridge, and instructions have you working with the dough in two portions, making two baguettes at a time. So from one recipe, you can have fresh baguettes twice over a couple of days. The next time I make Banh Mi, it will be on homemade baguettes.

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  • ISBN 10 1954210124
  • ISBN 13 9781954210127
  • Published Nov 01 2022
  • Format Hardcover
  • Page Count 608
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Attend your personal culinary grad school and learn to cook your best, with 100 advanced courses full of 400+ recipes and new-school techniques given by 20 expert test-kitchen instructors.

Finally, a cookbook written for confident home cooks ready to explore new territory and learn by cooking spectacular recipes. Travel beyond the basics into 100 engaging themed courses such as Stuffed Pasta, Pho, Grilled Salad, Koji Magic, and Soufflés.

Enhance your skills and satisfy your curiosity by whipping up creamy ice cream and gelato, frying crunchy chicken, rolling out and shaping gnocchi (and gnudi) with ease, fermenting vegetables, and perfecting pastry cream to fill choux au craquelin, Boston cream pie, and bolo bao. Within the course structure, recipes are supplemented by illustrated core techniques, food science sidebars, and infographic resource pages packed with valuable behind-the-recipe information. You will confidently learn to:

• make your own cheese • be your own butcher • fearlessly fry • bake challah, baguettes, and croissants • put the icing on all kinds of cakes.

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