Books : The Best Soups & Stews (Best Recipe)
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9781933615028
ISBN: 1933615028
Label: America's Test Kitchen
Manufacturer: America's Test Kitchen
Number Of Items: 1
Number Of Pages: 352
Publication Date: August 30, 2006
Publisher: America's Test Kitchen
Sales Rank: 8814
Studio: America's Test Kitchen
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Product Description:
What’s the secret to great chicken stock? Which cut of meat makes the best beef stew? What’s the best way to thicken New England clam chowder? Do you really need to soak black beans before making soup?
In an exhaustive effort to answer these and many more questions, the test kitchen simmered more than 6,000 pots of soup and stew. The result is this definitive collection of more than 200 recipes covering just about every soup and stew imaginable. Choose from perennial favorites such as Manhattan clam chowder, cream of tomato soup, Cincinnati chili, and beef barley soup or international recipes such as hot-and-sour soup, borscht, and miso soup.
The Best Soups and Stews also contains 200 illustrations that show you how to cut up a chicken, defat stock, shape matzo balls, mince ginger, and much more. No-nonsense equipment ratings and taste tests of supermarket ingredients are also included. Find out which supermarket chicken broth received our highest rating, which blender turns out the smoothest pureed soups, and which pot is best for making stews. With this book at your side, we guarantee that you will never turn out a bland pot of soup or a greasy stew with tough stringy meat—in fact, cooking favorite and new recipes will be easy and foolproof.
What separates great corn chowder from the pack?
For deep corn flavor, grate ears of corn to create a thick pulp bursting with fresh corn flavor, then add whole kernels at the last minute. And for richness and smoky flavor, sauté salt pork and leave it in the chowder as it simmers.
What is the secret to rich-tasting beef stew?
First, use beef chuck and cut your own stew meat (for consistency of texture and flavor); then skip the flouring step—floured meat gives stew a weak, less beefy flavor. And for the perfect texture overall, cook the stew in the oven after browning the meat and add the vegetables in stages.
How do you make the ultimate French Onion soup?
The best French onion soup starts with caramelized red onions (they have the most intense sweetness and complexity of flavor) and two types of broth—chicken and beef broth. And for the perfect cheesy crust, use Asiago for flavor and Swiss for meltability.
How do you make great chicken cacciatore?
Start with skin-on, bone-in chicken thighs for the deepest flavor, then discard the skin after the initial sauté to prevent the stew from becoming greasy. Add portobellos for earthy flavor and build a robust sauce with red wine and a Parmesan rind.
Average Rating: 
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So far I've made a few recipes and they are great... I have almost all of the Cooks Illustrated books and I've found that if you follow their advice you won't be disappointed. Their recipes are tried and true.
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My favorite cookbook is The New Best Recipe from America's Test Kitchen. My husband loves soup, so when I saw this cookbook from my favorite cookbook writers, I snatched it up. I was disappointed to discover a lot of the same recipes that I already have in The New Best Recipe's chapter on soup. Still, it's a great cookbook on its own merits.
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I am so excited about all of their publications. I have everything they have ever published. I have been doing family type of cooking for years.When they started with their first publication in 1993, I was hooked. I can read just a little bit of any of their publications, and I am ready to cook. It makes things look easy and surprisingly THEY ARE!! From beginning to end of a recipe it explains step by step and even what type of pan to use and what size, NO GUESS WORK11
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If you like soups, this is the book for you. It explains in great detail from start to finish. I recommend this highly if you like healthy, nutritious and delicious cuisine.
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Watching America's Test Kitchen has tempted me to buy the cookbooks but the costs have always been too high. I am buying the soup and stew one just because it is the lowest price for a new copy.
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