Read e-book online The Cook's Illustrated How-to-Cook Library: An illustrated PDF

By Editors of Cook's Illustrated

ISBN-10: 1933615451

ISBN-13: 9781933615455

This very unique Kindle assortment covers all of the culinary flooring, from fish fry, grilling, backyard greens, vacation roasts, potatoes, soups, stews, stir-fries, pasta sauces, pizza, appetizers, salads, shrimp and shellfish, to pies, layer brownies, cookies and muffins, vacation truffles, ice cream, uncomplicated fruit muffins, and plenty extra. It's all you really want within the kitchen and all of it sits great and convenient on a Kindle in addition. Now your individual definitive recipe assortment is transportable and simple to entry, the correct helper within the kitchen.

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Read Online or Download The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking PDF

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Extra info for The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking

Example text

Sprinkle with paprika and serve immediately. Bagna Cauda makes about 11/2 cups NOTE: Bagna cauda is a traditional hot anchovy dip hailing from the Piedmont region of Italy. It must be kept warm, so use a fondue pot or double boiler for serving. If you like your bagna cauda spicy, try the optional red pepper flakes. Serve with vegetables and bread. 1 cup extra-virgin olive oil 5 tablespoons unsalted butter 3 medium garlic cloves, finely minced 1/2 teaspoon hot red pepper flakes (optional) 1 can (2 ounces) anchovy fillets, rinsed and drained Salt INSTRUCTIONS: 1.

The dipping sauce becomes more flavorful if prepared a day in advance. Shrimp Wontons 1/2 pound raw medium shrimp, peeled and deveined 1 teaspoon grated or finely minced fresh gingerroot 1 medium garlic clove, chopped 1 medium scallion, thinly sliced 2 teaspoons Asian chili paste 1 large egg white 24 square wonton wrappers Thai Dipping Sauce 1/4 cup rice wine vinegar 2 tablespoons fish sauce 1 tablespoon sugar 1 large garlic clove, thinly sliced 1/2 small carrot, peeled and coarsely grated 1/4 teaspoon hot red pepper flakes INSTRUCTIONS: 1.

Meanwhile, place one half of puff pastry between two layers of parchment paper and use a rolling pin to stretch pastry into rectangle that measures about 10 by 7 inches. Brush pastry edges with beaten egg. Following figure 15, roll pastry around sausage. Brush exterior with egg. Place seam-side down on parchment-lined, rimmed baking sheet. Repeat with second piece of puff pastry and kielbasa and place on same baking sheet. Put baking sheet in freezer for 10 minutes. 3. Bake until deep golden brown, 20 to 25 minutes.

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The Cook's Illustrated How-to-Cook Library: An illustrated step-by-step guide to Foolproof Cooking by Editors of Cook's Illustrated


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