Best Italian Classics

Best Italian Classics

by Cook's Illustrated Magazine
     
 

How do you keep pesto from turning brown? What kind of tomatoes make the best sauce? Should you add oil to pasta cooking water? In an exhaustive effort to answer these questions and hundreds more, the staff at America's Test Kitchen conducted thousands of kitchen tests. The result is a cookbook that gives you more than 300 recipes for reliable Italian classics that we… See more details below

Overview

How do you keep pesto from turning brown? What kind of tomatoes make the best sauce? Should you add oil to pasta cooking water? In an exhaustive effort to answer these questions and hundreds more, the staff at America's Test Kitchen conducted thousands of kitchen tests. The result is a cookbook that gives you more than 300 recipes for reliable Italian classics that we've adapted for the American home cook without losing sight of their fundamental nature. All the essentials are here, from breaded chicken cutlets and Parmesan risotto to veal scaloppini and sausage calzones. Family favorites such as eggplant Parmesan, spaghetti and meatballs, lemon roast chicken, and tiramisu have been updated and streamlined.

In The Best Italian Classics you'll also find more than 225 illustrations that show you how to peel garlic cloves quickly, roll out pasta dough, and skin hazelnuts. Dozens of no-nonsense equipment ratings and taste tests of supermarket ingredients are also included. Find out why American pastas are every bit as good as Italian brands and which grater makes quick work of Parmesan cheese. Step into our kitchen and learn how to make real Italian food, quickly and easily.

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Product Details

ISBN-13:
9781933615158
Publisher:
America's Test Kitchen
Publication date:
04/28/2007
Series:
Best Recipe Classic Series
Pages:
496
Product dimensions:
8.30(w) x 10.80(h) x 1.40(d)

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