The America’s Test Kitchen Cooking School Cookbook

After 20 years in the test kitchen, we’ve discovered the best methods for approaching essential cooking techniques and a wide range of recipes. We also know what questions home cooks will have, and what problems they’ll face. In this landmark project, we share everything we’ve learned, from simple knife skills and cookery fundamentals, such as whipping egg whites, to perfecting recipes like pepper-curated filets mignons and layer cakes. This is a book that will make anyone, no matter their skill level, a better cook. More than 3,000 step-by-step color photos and almost 200 cooking lessons show you how things should be done, and captions featuring the voice of the test kitchen tell you why. It’s like having an expert by your side every step of the way, guaranteeing success and making you a more skilled cook at every turn.

Table of Contents

Chapter 1. Cooking Basics
Chapter 2. How To Cook Eggs
Chapter 3. How To Cook Vegetables
Chapter 4. How To Cook Pasta
Chapter 5. How To Cook Rice, Grains, And Beans
Chapter 6. How To Cook Meat
Chapter 7. How To Cook Poultry
Chapter 8. How To Cook Seafood
Chapter 9. How To Grill
Chapter 10. How To Make Stocks And Soups
Chapter 11. How To Make Salad
Chapter 12. How To Make Quick Breads
Chapter 13. How To Make Yeast Breads And Pizzas
Chapter 14. How To Make Cookies
Chapter 15. How To Make Cakes
Chapter 16. How To Make Fruit Desserts
Chapter 17. How To Make Pies And Tarts
Chapter 18. How To Make Custards, Puddings, And Frozen Desserts