Title
The Cook's Bible: The Best of American Home Cooking - Hardcover
by Christopher Kimball (Author)
Back Jacket
The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.
Author Biography
Chris Kimball founded Cook's Magazine in 1980; it has grown to a paid circulation of 1,000,000. He hosts America's Test Kitchen and Cook's Country, which are the top-rated cooking shows on public television, reaching 2 million viewers per week in over 94% of American households. Kimball is a regular contributor to both the Today Show and the CBS Early Show. He has been written up in most major newspapers, many national magazines, including The New Yorker and Time, and regularly contributes to NPR's Morning Edition, including doing a regular Thanksgiving segment. He will also host a public radio show on cooking starting in the fall of 2010.
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by Christopher Kimball (Author)
Back Jacket
The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.
Author Biography
Chris Kimball founded Cook's Magazine in 1980; it has grown to a paid circulation of 1,000,000. He hosts America's Test Kitchen and Cook's Country, which are the top-rated cooking shows on public television, reaching 2 million viewers per week in over 94% of American households. Kimball is a regular contributor to both the Today Show and the CBS Early Show. He has been written up in most major newspapers, many national magazines, including The New Yorker and Time, and regularly contributes to NPR's Morning Edition, including doing a regular Thanksgiving segment. He will also host a public radio show on cooking starting in the fall of 2010.
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Shipping & Returns
Shipping
We deliver your parcel within 2–3 working days. As soon as your package has left our warehouse, you will receive a confirmation by email. This confirmation contains a tracking number that you can use to find out where your package is.
Returns
We offer free returns within 30 days. All you have to do is fill out the return slip that you received in your package and stick the prepaid label on the package.Please note that it can take 2 weeks for us to process your return. We will do our best to complete this process as soon as possible.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Diners Club, Discover and more.