How to Cook Holiday Roasts and Birds: An Illustrated Step-by-Step Guide to Roast Turkey, Goose, Cornish Henby Cook's Illustrated Magazine, Christopher Kimball (Introduction), John Burgoyne (Illustrator)
Full of fresh ideas for mastering the challenge of simple roasts, this volume of the How to Cook Master Series is a must have. How to Cook Holiday Roasts and Birds is one of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. We discovered that brining a turkey ensures juicy white meat, that dry aging Prime Rib yields strong, rich flavor and that a simple glaze gives cornish game hens a deep mahogany skin. We explain how to maximize the flavor, texture, and moisture of different cuts of meat through a variety of techniques. We also include are dozens of reliable recipes for glazes, gravies, stuffing and accompaniments. Come next holiday season, you will be thankful to have the well-tested recipes and helpful hints contained in How to Cook Holiday Roasts and Birds.
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