The tools, techniques and ingredients needed in today's kitchens can be foundin this comprehensive book, along with approximately 50 recipes. Included arecareful instructions for making each dish that even an inexperienced cook canmanage.
Hardcover, 350 pages
December 1st 2002
by Boston Common Press
Every time I read through this cookbook, I learn something new. It doesn't seem to matter how many times I've read it, some new little detail catches my attention. The double chocolate cookie recipe is my "go-to" for cookies. If you use it, you MUST use good quality chocolate. The depth of flavour you'll get is unbelievable. I was able to score some Valhrona that we'd used at my old job (I worked at a small chocolate company) and OMG, it made some fantastic cookies.
The ATK series have never failed me. Each recipe comes out perfect each and every time! I also appreciate the addition of cooking/baking tips, equipment ratings and overall summary of what they were trying to achieve with each recipe, what worked, what didn't and why. These books do far more than slap a recipe on a page. They provide you the reasoning as to why the recipe is written, why it works and what to avoid.
Yet another go-to book for pretty much everything. I'm addicted to this show and was lucky enough to get a free copy. The product reviews are really helpful and a nice addition to a cookbook -- this is a book that would suit any level of home cook. The only adjustments I regularly make with any recipe out of this book is to the "heat" level for some of the "ethnic" dishes -- they tend to be on the mild side.