I’ll be highlighting books that I am reading (or re-reading) on all sorts of topics this year — Douglas
You may know Christopher Kimball from his time at America’s Test Kitchen on PBS. He brings his same precision and dedication to Milk Street, his new, individual, company and cooking school. For the most part, Milk Street is about simple, international foods, brought home to out American kitchens and done very, very well. In an effort to help the reader find success with these recipes, they are clearly laid out in great detail with hints and tips and times clearly shown. Kimball and his staff have obviously tested these recipes again and again and want to help you succeed in making them.
Scattered throughout are sections detailing tips like why oil us better for cooking omelets and scrambled eggs, why carbon steel pans might be a home cook’s best friend and how to steam cook with a foil-parchment packet.
Along with this are excellent recipes, many of which I have marked for future “testing” in my own kitchen. Some of my favorites include:
- Curry Braised Eggs
- Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)
- Caramelized Pork with Orange and Sage
- Cracked Potatoes with Vermouth, Coriander, Fennel
- Whipped Cream Biscuits
** My version of this book was available as an eBook from the Los Angeles Public Library
For more than twenty-five years, Christopher Kimball has promised home cooks that his recipes would work. Now, with his team of cooks and editors at Milk Street, he promises that a new approach in the kitchen can elevate the quality of your cooking far beyond anything you thought possible.
Christopher Kimball’s Milk Street, the first cookbook connected to Milk Street’s public television show, delivers more than 125 new recipes arranged by type of dish: from grains and salads, to a new way to scramble eggs, to simple dinners and twenty-first-century desserts.
At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Skillet-charred Brussels sprouts, Japanese fried chicken, rum-soaked chocolate cake, Thai-style coleslaw, and Mexican chicken soup all deliver big flavors and textures without your having to learn a new culinary language.
These recipes are more than just good recipes. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore.
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** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library
Previously in (Re)Reading:
- The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes by Ellen Zacho
- 3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon by Robert Simonson
- Chemistry: A Novel by Weike Wong
- Back Pocket Pasta by Colu Henry
- Steal like an artist 10 things nobody told you about being creative by Austin Kleon