Ebook , by America's Test Kitchen
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, by America's Test Kitchen
Ebook , by America's Test Kitchen
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Product details
File Size: 314766 KB
Print Length: 232 pages
Page Numbers Source ISBN: 1974804682
Publisher: America's Test Kitchen (September 25, 2018)
Publication Date: September 25, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07F5YDPNX
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Amazon Best Sellers Rank:
#21,320 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I am so disapointed in this book. I own more than a dozen books from America's test kitchen and I have been a big fan for many years. The recipes have been excellent, creative and inspiring. I bought a Joule sous vide about eight months ago and I was really looking forward to this book so that I could get the most out of my new toy. I have mostly relied on the internet and trial and error to learn sous vide cooking.This cookbook is completely uninspired for recipes. I was looking for items I could braise and creative ways to use the sous vide to make food that cannot be prepared any other way. I wanted to take advantage of the unique method of dissolving connective tissue while cooking to the perfect temperature. This is non-existent in this book. Recipes include cooking beans, cocktails and even ice cream, things I have no interest in making with my sous vide. One of the best things you can make with your sous vide is bacon, and they don't even address that in this book. They have basic guides for cooking meat, chicken and fish, but you can find those anywhere on the internet.Save your money, do not buy this book. The best guides I have found are by Kenji Lopez-Alt on Serious eats. The best part is that they are free.
I have a number of ATK cookbooks. I am not a recipe collector but I find the "why this recipe works" section to be helpful for learning about the process of cooking. Sadly, ATK has succumbed to the oh so cool new style of publishing. This applies to everything from websites to magazines and books. It looks pretty. BUT I CAN"T READ IT. The photos show 3 pages that appear one after the other on the left side. Number 2 and 3 are very readable but rare in the book Those pages are serif type, a more readable typeface. ALL the recipes use Ariel (I think) type and the why it works section is Ariel narrow and I don't think it is even black type. I am almost 70, I have 20/20 vision but like everyone in my age bracket I have to wear reading glasses. I can read pages 2 and 3 without my glasses. I usually go to the 2.0 diopter glasses for reading. I cannot read the first page without stronger glasses or brilliant light. This is unacceptable for a reference book. There is plenty of blank space to make the type bolder and bigger, and golly a few more pages would not break the bank.
Disclaimer! I nearly cancelled my order due to some of the negative reviews already posted. I'm so glad I didn't. ATK has put together a beautiful sous vide cookbook and I'm excited to try many of the recipes. The book although paper-back, and with a less than inspiring cover, is inspirational in its content, thoughtfully put together accompanied with glorious, drool worthy full page photographs.Some of the recipes are simple, such as basic yogurt, shrimp coctail, or chicken salad. Others are innovative, yet also emminently doable such as the egg yolk sauce, or the creme bruelee. Everything is very well explained with great attention to detail. This book will be particularly helpful if you are new to sous vide, or if you wish to broaden your repertoire. If you are seeking a comprehensive how to cook everything sous vide, this book may not be for you.
This is a Good Beginner's Sous Vide Book, but it does not have enough recipes for experienced Sous Vide Cooks. However, you can crib good ideas here, such as "130 for medium rare", and try applying them to other cuts of meat, and other sauces.
I've done a lot of online research on sous vide cooking but there were some gaps in my understanding that this book cleared up. Thank you America's Test Kitchen for helping me! Last night was the first time I used my sous vide and I fixed the Crispy-Skinned Chicken Thighs recipe and it worked like a charm!Tonight I will fix Mediterranean Braised Green Beans and I can't wait to try their Upside Down Cheesecake Cups. Yum.I like that they are using Mason Canning jars on a lot of their desserts. It will make presentation of individual desserts even nicer.
I know a cookbook isn't a standard read but I'm considering spending $200 on a sous vide device and thought it would be good to try and figure whether I'd use it or whether it would be a very expensive paperweight. This book gives a lot of basics. I suspect that the perfect steak and perfect eggs are my reasons for wanting one of these and the book explains in detail why this is the perfect, but not quickest, way to achieve those goals. Also how to poach an egg and make hollandaise for my beloved eggs Benedict at the same time and it's supposed to be fool-proof which is quite a claim since fools are so ingenious. I really enjoy the way ATK and Cooks Illustrated explain the science of cooking. Part of me says just tell me how to do it but another part reads every "why this works" segment at least once. I also found a lot of new ideas I expect I'll try like celery root. Celery root has never been on my radar but this makes it sound yummy and probably healthy. So the book was a good buy. Now if only the sous vide machine would go on sale!
I love this cookbook. I have been cooking sous vide for about a year now. There are many books with fancy recipes but this one is best for the great instructions and the fairly simple every day recipes. I like that it also has pictures of what the dish looks like when done (not that mine turn out that perfect). I have purchased one for me and three more for others who are beginners.
I am a fan of the American Test kitchen! Recipes are excellent! Easy to follow! I have other Sous vide cookbooks! All are good, this one is better!
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