The New Cooking School Cookbook: Advanced Fundamentals

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(as of Feb 04, 2024 00:56:13 UTC – Details)

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.

From the Publisher

The New Cooking School Cookbook

Advanced Fundamentals

Upside-Down Tomato Tart

Keep your cooking skills as sharp as your knives.

Cooking through the courses of recipes in this book is like enrolling in culinary grad school, with 97 elective courses to choose from.

Egg-Based Sauces Fermented Vegetables Shellfish Soups Noodle Stir-Fries Fresh Legumes Butchering, Stuffing, and Tying Baguettes at Home Cream-Filled Pastries

COOK BETTER AND BETTER

More than 400 recipes that teach 200 techniques.

One of the most rewarding aspects of cooking is that there is always something new to learn. Wherever you are on your culinary journey, this book will make you a better cook. So, jump into any course and take your cooking to a whole new level. We’ll be right there with you in the kitchen with everything you need along the way.

Course chapters include:

Cooking Smarts Eggs & Dairy Vegetables Pasta & Noodles Meat Seafood Breads Desserts

Cooking Smarts

20 Skills to Improve Your Cooking

20 small doable tweaks to implement in your kitchen that will save you time and help make you a better cook.

Use an instant-read thermometer to test food for doneness.Whisk side to side, not in a loop.Want stronger-tasting garlic? Grate it. Want more mellow garlic? Slice it.

Garnishes You Can’t Live Without

There’s no better way to fend off dull dinners than keeping on hand a variety of ultraquick and vibrant sauces, seasonings, and toppings.

Tangy: Green Tomato Chutney & Tangy Hoisin SauceCreamy: Preserved Lemon Aioli & Tahini SauceCrispy/Crunchy: Crispy Bread-Crumb Topping, Candied Bacon Bits, Za’atar

Caring for Your Knives

Knives are vital kitchen workhorses and a sharp knife is a cook’s best friend. Here’s what you need to know to keep your knives at peak performance.

Understanding degrees of dullnessGood options for knife storageKnife sharpening kitchen hack: use a coffee mug

Making the Most of Fresh Herbs

One of the fastest, most economical ways to boost the flavor of food is to add fresh herbs.

8 Herbs You Should Be Cooking WithHearty and Delicate Herbs (not all herbs can take the heat)Use Sprigs from Root to BlossomSavvy Storage

Make the Best of the Best Vegetables

These tips will help maximize the vegetables’ textures, flavors, and visual appeal.

GO FOR THIN-SKINNED, LESS-SEEDY CUCUMBERS: Slender English and petite Persian cukes boast thin, tender skins that are usually unwaxed and contain fewer bitter-tasting cucurbitacins than slicing cucumbers do. Plus, their tiny seeds go almost unnoticed.

CHOOSE RADISHES ACCORDING TO HEAT TOLERANCE: Common round red varieties pack a fiery punch, as do the streaky Purple Ninja kind. The heat in pastel Easter Egg radishes builds progressively as you eat them, and the tapered French Breakfast type are truly mild mannered.

KEEP COLOR IN COLORFUL CAULIFLOWER: Blanch purple cauliflower and as soon as the pieces are crisp-tender, shock them in ice water to stop the cooking and set their color.

PEEL–DON’T SNAP–ASPARAGUS: Trimming 1 inch off the base and peeling the lower half of each stalk reduces waste and results in tender, refined spears.

BUY BUNCHED CARROTS, NOT BAGGED: Carrots with their feathery tops still attached aren’t just prettier than bagged ones; they’re also more fresh and richer-tasting.

Publisher ‏ : ‎ America’s Test Kitchen (November 1, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 680 pages
ISBN-10 ‏ : ‎ 1954210124
ISBN-13 ‏ : ‎ 978-1954210127
Item Weight ‏ : ‎ 5.23 pounds
Dimensions ‏ : ‎ 8.56 x 1.9 x 11.19 inches