A radical new approach to kitchen fundamentals by The Editors of America's Test Kitchen and Guy Crosby Ph.D. Includes over 400 recipes.
Ranked in these QuestionsQuestion Ranking
Pro "Why this recipe works" after every recipe
These sections explain how for example the amount of eggs you added or the ratio between milk and flour can change the texture or taste of the food.
Pro Perfection in recipes
The recipes have been tested and edited to perfection in America’s Test Kitchen. They will literally ask you to use 68-degree butter.
Con Not your book if you lack time
There are better books with simple working recipes for a quick lunch or dinner. This book is detailed and takes time to work with.