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Milk Street: The New Rules—Recipes That Will Change the Way You Cook
Transform your cooking with this playbook of new flavors, new recipes, and new techniques: Milk Street's New Rules, a playbook of 200 game-changing recipes, each driven by a simple but powerful tip, trick, or technique.
This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)
Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)
Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs)
Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)
You'll also learn how to:
Tenderize tough greens quickly
Create creamy textures without using dairy
Incorporate yogurt into baked goods
Trade time-consuming marinades for quick, bright finishing sauces, and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work--a book full of lessons that will make you a better cook.
This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)
Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)
Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs)
Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)
You'll also learn how to:
Tenderize tough greens quickly
Create creamy textures without using dairy
Incorporate yogurt into baked goods
Trade time-consuming marinades for quick, bright finishing sauces, and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work--a book full of lessons that will make you a better cook.
336 pages, Hardcover
First published October 15, 2019
337 people are currently reading
413 people want to read
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Displaying 1 - 30 of 58 reviews
November 18, 2019
I usually read cookbooks for the recipes but since this book contains meat dishes and I’m a vegetarian I was more interested in seeing what the “new rules” concept was. The stated goal of the author was “inspiring home cooks to abandon the rigid culinary notions drawn from America’s European roots and ersatz adaptations of Chinese, Italian and Mexican cuisines.”
There are 75 tips, some of which I already do, but I didn’t know the reasoning behind them. I just knew that it tasted better that way like, grating root vegetables for a sweeter flavor, precooking potatoes in the microwave and roasting sulfurous vegetables. Other tips include using water for stock, blooming spices, using herbs as greens and cooking pasta in its sauce, not water. These tips are then highlighted in the relevant recipe chapters. There are a lot of photos, but many of them are of ingredients or techniques rather than finished dishes.
Some of the recipes looked good, but I wasn’t crazy about the organization of the book. Descriptions of ingredients and techniques are randomly incorporated into the chapters rather than having their own sections at the front or back of the book. For example, in the chicken chapter there is suddenly a description of various spices, then a few pages further on there is another description of spice blends. None of this is specifically related to chicken. Other chapters have similar discordant entries like a primer on the smoking point of various oils, uses of garlic and Asian condiments. As a sweets lover, I missed having a chapter on desserts. There is a cocktails chapter instead.
I received a free copy of this book from the publisher.
There are 75 tips, some of which I already do, but I didn’t know the reasoning behind them. I just knew that it tasted better that way like, grating root vegetables for a sweeter flavor, precooking potatoes in the microwave and roasting sulfurous vegetables. Other tips include using water for stock, blooming spices, using herbs as greens and cooking pasta in its sauce, not water. These tips are then highlighted in the relevant recipe chapters. There are a lot of photos, but many of them are of ingredients or techniques rather than finished dishes.
Some of the recipes looked good, but I wasn’t crazy about the organization of the book. Descriptions of ingredients and techniques are randomly incorporated into the chapters rather than having their own sections at the front or back of the book. For example, in the chicken chapter there is suddenly a description of various spices, then a few pages further on there is another description of spice blends. None of this is specifically related to chicken. Other chapters have similar discordant entries like a primer on the smoking point of various oils, uses of garlic and Asian condiments. As a sweets lover, I missed having a chapter on desserts. There is a cocktails chapter instead.
I received a free copy of this book from the publisher.
October 19, 2019
A well-organized book with more than 200 recipes and 75 new ‘rules’ and techniques to use in today’s kitchen. A great variety of recipes, some simple, others more challenging, most using easily obtainable ingredients and common sense techniques to cut down time spent in the kitchen. A gorgeous books with lots of good advice and beautiful photos.
September 16, 2019
I wish I cared about this book. I thought it would convince me to cook in different ways, but it is just a bunch of stuff I would probably not eat. I also don't ever have the budget to cook things like this. This would definitely be better suited for someone who is more adventurous than me.
#Milkstreet #Netgalley
#Milkstreet #Netgalley
August 9, 2019
Even though I’ve heard of Christopher Kimball and Milk Street, I’ve never picked up any of the books or magazines - until now. I was looking for something quick and easy to read; since this advance reader copy was readily available, I decided to go with it.
The cookbook begins with a short introduction about changing the way we cook, followed by a complete listing of the 75 new rules, each with a sentence or two of explanation. In the digital advance reader copy, each rule is hyperlinked to where the corresponding recipes are in the main body of the book. After all the rules, there is a quick primer on the Milk Street Way, which considers dishes to have a foundation, a counterpoint, and an embellishment.
Some of the rules are natural in the way I cook. For example, I always stagger my cooking (rather than add everything to the vessel at once) and I always add my fresh herbs last. I’ll bloom my spices in fat at the start of a recipe, even if the recipe is written otherwise. And my favorite roast chicken recipe requires the yogurt rub to be applied under the skin. Other rules are just plain odd. Carmelizing dry pasta before cooking, for example. Some of the rules in the set seem to be contradictory without context - like “sear on stovetop, finish in the oven,” and “skip the searing.” And some of the rules seem to be duplicative, like having your marinade play double duty as both a marinade before cooking and a sauce after cooking.
The heart of the book is divided into eight chapters of rules and recipes, starting with vegetables and ending with beef. Fruit and dairy are noticeably absent from the list, which also omits sweets such as jams, jellies, and desserts. Curiously enough, there are eight or nine pages of cocktail recipes embedded at the end of the beef chapter. Each rule has at least one corresponding recipe. Each recipe has a hyperlinked title, an estimated preparation time, and a serving quantity in the header. After the ingredients list, there is a short paragraph about the recipe that explains the inspiration for the recipe and offers more tips on how to prepare the recipe. Sometimes certain ingredients are highlighted in the recipe introduction to explain what they are, how to use them, where to find them, how to store them, and so on. The vast majority of the ingredients used in here recipes can be found in the average supermarket. Perhaps the most exotic ingredients used are Aleppo pepper, ground fennel, and blue fenugreek. Before the recipe steps, there are additional tips related to the rule being applied. The recipe steps are written in paragraph form, with the first few words in bold so that it can make sense when skimmed. The recipe steps are rather precisely, including details such as the cooking vessel type and size, temperature/heat level, and timing.
The recipes themselves were of varying interest to me, as I was fascinated by some and aghast at others. The Sicilian caponata recipe, for example, contains zucchini and vinegar, over and above the traditional ingredients. Each vegetable is cooked separately, which seems to result in a dish more like a ratatouille rather than the cohesive caponata that I make. The majority of the recipes in the grains and beans chapter were for beans and for rice, with the occasional lentil recipe. The polenta recipe was the only recipe in the chapter using other grains. Which is very disappointing given the fantastic variety of grains that are currently available in the United States.
Throughout the book were special sections on “The Milk Street Method,” which explained specific techniques and ingredients in greater detail. For example, in the vegetables chapter, there was a special section on blanching and roasting vegetables. Curiously, the section about blooming and toasting spices was in the grains and beans section, sandwiched between a polenta recipe and a fritter recipe. The noodles and breads chapter featured a “Japanese Noodles 101” section to highlight that the Italians don’t have a monopoly on noodle dishes. The seafood chapter had a section on dried chiles that discussed several different types of chiles and how to use them. The discourse on eighteen essential spices appeared in alphabetical order in the chicken chapter. Several oddities appear in the list, including the aforementioned Aleppo pepper as well as Sichuan peppercorns, sumac, and Urfa pepper. The section on six essential spice mixes - Syrian baharat, Ethiopian berbere, Egyptian dukkah, Chinese five spice powder, Japanese shichimi togarahi, Middle Eastern za’atar - is also found in the chicken chapter. One of the final informational sections, a primer on smoke points of various fats, is included in the beef chapter.
Equipment was rarely discussed in this cookbook, just the odd note if a nonstick skillet was definitely required and the random rule about using shallow baking pans rather than deep roasting pans. In general, the equipment required was very basic: a 12-inch skillet, a Dutch oven, the occasional food processor or spice grinder, pots and bowls of varying sizes, a gas or charcoal grill, and the like.
For my purposes and interests, the best parts of the book were the Milk Street Methods sections. I would be willing to add the book to my (extensive) cookbook collection for those charts and recipes alone. However, because of the hyperlinks that permit easy movement through the text, this is probably better as an electronic book rather than a paper book. Especially since, weighing in at 583 pages, the advance reader copy was a veritable tome.
I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have yet to prepare any of the recipes from this book, although I have marked several of the jams and liqueurs to try in the near future. When I do prepare recipes from this book, I will update this review with the results.
The cookbook begins with a short introduction about changing the way we cook, followed by a complete listing of the 75 new rules, each with a sentence or two of explanation. In the digital advance reader copy, each rule is hyperlinked to where the corresponding recipes are in the main body of the book. After all the rules, there is a quick primer on the Milk Street Way, which considers dishes to have a foundation, a counterpoint, and an embellishment.
Some of the rules are natural in the way I cook. For example, I always stagger my cooking (rather than add everything to the vessel at once) and I always add my fresh herbs last. I’ll bloom my spices in fat at the start of a recipe, even if the recipe is written otherwise. And my favorite roast chicken recipe requires the yogurt rub to be applied under the skin. Other rules are just plain odd. Carmelizing dry pasta before cooking, for example. Some of the rules in the set seem to be contradictory without context - like “sear on stovetop, finish in the oven,” and “skip the searing.” And some of the rules seem to be duplicative, like having your marinade play double duty as both a marinade before cooking and a sauce after cooking.
The heart of the book is divided into eight chapters of rules and recipes, starting with vegetables and ending with beef. Fruit and dairy are noticeably absent from the list, which also omits sweets such as jams, jellies, and desserts. Curiously enough, there are eight or nine pages of cocktail recipes embedded at the end of the beef chapter. Each rule has at least one corresponding recipe. Each recipe has a hyperlinked title, an estimated preparation time, and a serving quantity in the header. After the ingredients list, there is a short paragraph about the recipe that explains the inspiration for the recipe and offers more tips on how to prepare the recipe. Sometimes certain ingredients are highlighted in the recipe introduction to explain what they are, how to use them, where to find them, how to store them, and so on. The vast majority of the ingredients used in here recipes can be found in the average supermarket. Perhaps the most exotic ingredients used are Aleppo pepper, ground fennel, and blue fenugreek. Before the recipe steps, there are additional tips related to the rule being applied. The recipe steps are written in paragraph form, with the first few words in bold so that it can make sense when skimmed. The recipe steps are rather precisely, including details such as the cooking vessel type and size, temperature/heat level, and timing.
The recipes themselves were of varying interest to me, as I was fascinated by some and aghast at others. The Sicilian caponata recipe, for example, contains zucchini and vinegar, over and above the traditional ingredients. Each vegetable is cooked separately, which seems to result in a dish more like a ratatouille rather than the cohesive caponata that I make. The majority of the recipes in the grains and beans chapter were for beans and for rice, with the occasional lentil recipe. The polenta recipe was the only recipe in the chapter using other grains. Which is very disappointing given the fantastic variety of grains that are currently available in the United States.
Throughout the book were special sections on “The Milk Street Method,” which explained specific techniques and ingredients in greater detail. For example, in the vegetables chapter, there was a special section on blanching and roasting vegetables. Curiously, the section about blooming and toasting spices was in the grains and beans section, sandwiched between a polenta recipe and a fritter recipe. The noodles and breads chapter featured a “Japanese Noodles 101” section to highlight that the Italians don’t have a monopoly on noodle dishes. The seafood chapter had a section on dried chiles that discussed several different types of chiles and how to use them. The discourse on eighteen essential spices appeared in alphabetical order in the chicken chapter. Several oddities appear in the list, including the aforementioned Aleppo pepper as well as Sichuan peppercorns, sumac, and Urfa pepper. The section on six essential spice mixes - Syrian baharat, Ethiopian berbere, Egyptian dukkah, Chinese five spice powder, Japanese shichimi togarahi, Middle Eastern za’atar - is also found in the chicken chapter. One of the final informational sections, a primer on smoke points of various fats, is included in the beef chapter.
Equipment was rarely discussed in this cookbook, just the odd note if a nonstick skillet was definitely required and the random rule about using shallow baking pans rather than deep roasting pans. In general, the equipment required was very basic: a 12-inch skillet, a Dutch oven, the occasional food processor or spice grinder, pots and bowls of varying sizes, a gas or charcoal grill, and the like.
For my purposes and interests, the best parts of the book were the Milk Street Methods sections. I would be willing to add the book to my (extensive) cookbook collection for those charts and recipes alone. However, because of the hyperlinks that permit easy movement through the text, this is probably better as an electronic book rather than a paper book. Especially since, weighing in at 583 pages, the advance reader copy was a veritable tome.
I received this book as a digital advance reader copy from NetGalley in exchange for an honest review. I have yet to prepare any of the recipes from this book, although I have marked several of the jams and liqueurs to try in the near future. When I do prepare recipes from this book, I will update this review with the results.
October 5, 2019
This book is like having a sensible aunt in the kitchen, giving you cooking tips. The advice is all very good, but you know, as soon as she’s left, you’ll just go back to your old, slapdash ways.
Thanks to NetGalley and the publishers for this ARC.
Thanks to NetGalley and the publishers for this ARC.
March 4, 2023
Thoroughly refined and tested recipes that will always and easily work. Chris loves when I cook from here.
October 8, 2019
I enjoy the Milk Street magazine and cut or print out recipes to place in an old-fashioned photo album. So when I got a chance to review and use a real Milk Street cookbook in the form of an ARC from NetGalley, I jumped on it. The mission of Milk Street is to make new, exotic, and exciting flavors accessible to American home cooks. This book succeeded.
Some recipes are easy to make for everyday. Some take a great deal of effort. A few are in that wonderful category of recipes that are relatively easy to make, but look like you took a lot of effort. (Christopher Kimball and the other test cooks at the Milk Street kitchen did a lot of hard work for the reader!) Interesting techniques--the "new rules" of the title--are scattered throughout. Some, like seasoning the water for lentils, grains, and beans and using handfuls of fresh herbs like greens, have already made it to my everyday cooking, just like Kimball et al would have wanted. Others, like sauteeing spices before using them, probably will not. The idea behind most of them is to maximize flavor and/or minimize time. Principles such as pairing a rich and heavy dish with a bright, tangy side will translate elsewhere.
The book is organized in classic style in categories from vegetables to grains to meats. There are no desserts. There is plenty of inspiration for mains and sides. As I seldom eat meat and live with a roommate who is allergic to pork, I stuck to the front half of the cookbook. This was just fine. I expect to return to several recipes, such as Smashed Cucumber Salad with Scallions, Peanuts, and Cilantro, Sweet Potato Rolls, and spicy Arroz Verde. (Leftover Arroz Verde was amazing in a burrito the next day, too.) The table of contents is thorough, allowing the user to find recipes that suit the ingredients available to them and the time frame.
This is a cookbook for new inspiration. Comfort classics are not to be found here. Many recipes are fusion-y and are bound to offend and/or befuddle your grandmother, whatever your heritage. If you live outside a major city, as I do, some ingredients may not be available to you. For example, Kimball waxes enthusiastic about pomegranate molasses and fish sauce, but these are not to be found in the rural Alabama county in which I live. Thankfully, most recipes do use more accessible, or at least easy to substitute, ingredients.
I found the digital ARC I was provided a bit difficult to navigate. The pictures did not look right on the virtual page. However, I will be buying an analog copy of Milk Street: The New Rules to use for inspiration and get splattered with interesting ingredients. I expect that will be an easier reading and cooking experience.
Thanks again to NetGalley for the ARC in exchange for a fair and honest review.
Some recipes are easy to make for everyday. Some take a great deal of effort. A few are in that wonderful category of recipes that are relatively easy to make, but look like you took a lot of effort. (Christopher Kimball and the other test cooks at the Milk Street kitchen did a lot of hard work for the reader!) Interesting techniques--the "new rules" of the title--are scattered throughout. Some, like seasoning the water for lentils, grains, and beans and using handfuls of fresh herbs like greens, have already made it to my everyday cooking, just like Kimball et al would have wanted. Others, like sauteeing spices before using them, probably will not. The idea behind most of them is to maximize flavor and/or minimize time. Principles such as pairing a rich and heavy dish with a bright, tangy side will translate elsewhere.
The book is organized in classic style in categories from vegetables to grains to meats. There are no desserts. There is plenty of inspiration for mains and sides. As I seldom eat meat and live with a roommate who is allergic to pork, I stuck to the front half of the cookbook. This was just fine. I expect to return to several recipes, such as Smashed Cucumber Salad with Scallions, Peanuts, and Cilantro, Sweet Potato Rolls, and spicy Arroz Verde. (Leftover Arroz Verde was amazing in a burrito the next day, too.) The table of contents is thorough, allowing the user to find recipes that suit the ingredients available to them and the time frame.
This is a cookbook for new inspiration. Comfort classics are not to be found here. Many recipes are fusion-y and are bound to offend and/or befuddle your grandmother, whatever your heritage. If you live outside a major city, as I do, some ingredients may not be available to you. For example, Kimball waxes enthusiastic about pomegranate molasses and fish sauce, but these are not to be found in the rural Alabama county in which I live. Thankfully, most recipes do use more accessible, or at least easy to substitute, ingredients.
I found the digital ARC I was provided a bit difficult to navigate. The pictures did not look right on the virtual page. However, I will be buying an analog copy of Milk Street: The New Rules to use for inspiration and get splattered with interesting ingredients. I expect that will be an easier reading and cooking experience.
Thanks again to NetGalley for the ARC in exchange for a fair and honest review.
December 26, 2019
I wished I enjoyed this book more because I like the gifted Christopher Kimball. I have been a follower of Chris’ for a long time and his departure from America’s Test Kitchen left me wondering where our relationship was headed. I was glad to find this cookbook as it sounded interesting but it just wasn’t one for me.
This is a thick, heavy cookbook containing 304 pages, from Christopher Kimball. If you don’t know Christopher, you should check him out. Christopher, is a down-to-earth guy, who is serious about cooking. What I like about Christopher is that he brings cooking down to my level. He takes normal, basic ingredients and using easy recipes, he prepares meals while explaining the reasoning behind his cooking. It’s like each recipe is a cooking class. Christopher used to be on America’s Test Kitchen and Cook’s Country which is where I became acquainted with him and I began to follow him. In this cookbook, Christopher takes 75 rules of cooking and transforms them.
Some of these rules he transformed I was familiar with, while others were interesting. Rule #8, Jumpstart Your Potatoes. Kimball says for potatoes that you want tender on the inside and crispy on the outside, you should start cooking them in the microwave first. Rule #19 Season Your Water. Add hearty seasoning to the cooking liquid when preparing beans and grains as it gives them bolder flavor. Along with each rule, Christopher provides a recipe or two proving his point.
The recipes are divided into categories: vegetables, eggs, beans & grains, noodles & breads, seafood, chicken, pork, and beef. At the beginning of each category, he lists all the recipes for that category, plus there’s a nice index in the back. Each recipe has the start to finish time, how many it will serve, ingredients, and step-by-step instructions. Christopher also includes other detail information about the recipe, which I find interesting and helpful. This might include how the recipe tastes, how it came together, where it came from, tips or other information Christopher decided to include.
Christopher includes other pages in the cookbook that are helpful and are themed, they are like bonus material. It really is a great cookbook but what I found disappointing is the recipes. Most of the recipes in this cookbook were things that I wouldn’t cook. I only found a handful of recipes that I would actually make. Indonesian Stir-Fried Noodles, Shrimp with Kerkennaise Sauce, Thai Stir-Fried Glass Noodles, Lemon- Lime Lacquered Grilled, these were just a few that just don’t look good to me. I’ll be keeping my eye out for Christopher in the future, he still has my vote. 3.5 stars
This is a thick, heavy cookbook containing 304 pages, from Christopher Kimball. If you don’t know Christopher, you should check him out. Christopher, is a down-to-earth guy, who is serious about cooking. What I like about Christopher is that he brings cooking down to my level. He takes normal, basic ingredients and using easy recipes, he prepares meals while explaining the reasoning behind his cooking. It’s like each recipe is a cooking class. Christopher used to be on America’s Test Kitchen and Cook’s Country which is where I became acquainted with him and I began to follow him. In this cookbook, Christopher takes 75 rules of cooking and transforms them.
Some of these rules he transformed I was familiar with, while others were interesting. Rule #8, Jumpstart Your Potatoes. Kimball says for potatoes that you want tender on the inside and crispy on the outside, you should start cooking them in the microwave first. Rule #19 Season Your Water. Add hearty seasoning to the cooking liquid when preparing beans and grains as it gives them bolder flavor. Along with each rule, Christopher provides a recipe or two proving his point.
The recipes are divided into categories: vegetables, eggs, beans & grains, noodles & breads, seafood, chicken, pork, and beef. At the beginning of each category, he lists all the recipes for that category, plus there’s a nice index in the back. Each recipe has the start to finish time, how many it will serve, ingredients, and step-by-step instructions. Christopher also includes other detail information about the recipe, which I find interesting and helpful. This might include how the recipe tastes, how it came together, where it came from, tips or other information Christopher decided to include.
Christopher includes other pages in the cookbook that are helpful and are themed, they are like bonus material. It really is a great cookbook but what I found disappointing is the recipes. Most of the recipes in this cookbook were things that I wouldn’t cook. I only found a handful of recipes that I would actually make. Indonesian Stir-Fried Noodles, Shrimp with Kerkennaise Sauce, Thai Stir-Fried Glass Noodles, Lemon- Lime Lacquered Grilled, these were just a few that just don’t look good to me. I’ll be keeping my eye out for Christopher in the future, he still has my vote. 3.5 stars
August 16, 2019
This is a complicated book, for complicated cooking, and you’ll either love it or hate it. In fact, there are many pros and cons with this book, but what I see as a pro another might see as a con, and vice versa.
Does it belong in your cookbook library? Absolutely.
It’s a gorgeous book, with several great “new” cooking tips. I put “new” in quotes because I’m a fairly advanced cook, and I was aware of most of these rules. At least half these rules would be very familiar to any vegan cook. But a beginner to average-skilled cook might find several new things to try, and learn some new skills.
My own biggest issue with the book is the complicated and time-consuming recipes. I like to buy a new cookbook and then attempt to cook every recipe over the following week. I know, that’s my own problem. But these recipes are really for that special occasion when you want to spend time on one great dish, and then have other, more simple dishes to accompany (or a lot of kitchen help). The author helps with this by listing the estimated total time needed with each recipe which is greatly appreciated. But we know those times are usually 50% longer than stated, so when a recipe here says 40 minutes for a salad (yes, a SALAD) then either this is the most honest cookbook ever published, or that salad is really going to take an hour. Salads are some of my favorite dishes, but I’m pretty sure no salad is worth an hour of preparation time – even 40 minutes is quite long.
So this cookbook isn’t great for my needs. I love to cook every night, and I like to bulk cook on the weekends. But not much here would fit this schedule. I would end up only cooking a couple dishes from this book when I have special friends over.
But to reiterate: it’s gorgeously shot, the “new” rules are accurate and helpful to anyone who doesn’t know them, and I’m sure anyone would get some inspiration from it.
Unless you’re looking for dessert. Because there are no desserts that I found in this book and that gets a star taken off immediately. Sorry, I don’t make the rules.
Thank you to NetGalley for the ARC in exchange for an honest review. My honest opinion is that this one is not for me, but many cooks would enjoy it and many will get some new information by reading it.
Does it belong in your cookbook library? Absolutely.
It’s a gorgeous book, with several great “new” cooking tips. I put “new” in quotes because I’m a fairly advanced cook, and I was aware of most of these rules. At least half these rules would be very familiar to any vegan cook. But a beginner to average-skilled cook might find several new things to try, and learn some new skills.
My own biggest issue with the book is the complicated and time-consuming recipes. I like to buy a new cookbook and then attempt to cook every recipe over the following week. I know, that’s my own problem. But these recipes are really for that special occasion when you want to spend time on one great dish, and then have other, more simple dishes to accompany (or a lot of kitchen help). The author helps with this by listing the estimated total time needed with each recipe which is greatly appreciated. But we know those times are usually 50% longer than stated, so when a recipe here says 40 minutes for a salad (yes, a SALAD) then either this is the most honest cookbook ever published, or that salad is really going to take an hour. Salads are some of my favorite dishes, but I’m pretty sure no salad is worth an hour of preparation time – even 40 minutes is quite long.
So this cookbook isn’t great for my needs. I love to cook every night, and I like to bulk cook on the weekends. But not much here would fit this schedule. I would end up only cooking a couple dishes from this book when I have special friends over.
But to reiterate: it’s gorgeously shot, the “new” rules are accurate and helpful to anyone who doesn’t know them, and I’m sure anyone would get some inspiration from it.
Unless you’re looking for dessert. Because there are no desserts that I found in this book and that gets a star taken off immediately. Sorry, I don’t make the rules.
Thank you to NetGalley for the ARC in exchange for an honest review. My honest opinion is that this one is not for me, but many cooks would enjoy it and many will get some new information by reading it.
August 31, 2019
This was a comprehensive cookbook with beautiful photos and lots of interesting techniques and recipes. Though I might add that I found the layout a bit odd and the nitty gritty details was a bit overkill dedundant at times. Also, it would be nice if they had used more "common" ingredients instead of difficult to find in regular stores (especially in Norway).
May 5, 2020
I only have a few signed cookbooks, and only one cookbook that I will not cook from because of that signature. (It’s a Julia Child that was given to my father-in-law and in turn given to me.) Normally, I can’t abide by an unused cookbook. This cookbook, one that I didn’t even know I wanted, was the swag I received when I got an unexpected invite to attend a PBS pre-screening and Q&A session with Christopher Kimball. It is signed, and I will still use it. If you know PBS, you probably have seen Kimball around. He’s been a force of food TV as well as print, from America’s Test Kitchen to Cook’s Illustrated (many editions of which I have sitting on a shelf just feet from where I sit in the dining room to write this). I was stoked to attend the event, and it was a very nice date afternoon, Kimball being entertaining and counterintuitively endearing.
He was doing the circuit to bring attention to his newest endeavor, which is called Milk Street. There will be TV series and there will be publications and there is an online presence as well. Milk Street is a newish kitchen, with Kimball at the head, giving voice to a modern approach to cooking. It’s a cooking school, magazine, radio show and TV shows based in Boston. At 177 Milk Street. The first two cookbooks were The Milk Street Cookbook and Milk Street: Tuesday Nights. For the screening, Kimball seemed all hyped up about his newest cookbook and the one they were about to hand me: Milk Street: The New Rules, Recipes That Will Change the Way You Cook.
I have to admit, I sorta like the old rules. I’ve learned them over time, and sometimes without really knowing why, I have trusted the consensus because they were the time-tested rules. Kimball, though—a man who has spent a career testing the heck out of everything from Dutch ovens to beef bourguinon—has decided to show us exactly where, scientifically and anecdotally—the rules need to be thrown out. These, friends, are the new rules, the ones that will yield better results and with less effort. These are the rich nuggets of wisdom Kimball has gained in the test kitchen and also on extensive travels and a lifetime of tasting. Some will sound familiar. Some will shock. From No. 22: Put Pasta Water to Work to No. 59: Stop Tossing Your Stems, you may end up agreeing to disagree, but with your mouth full of some delicious thing you just made his way.
The assumption of all recipes in this book is that they are accessible to the home cook, simple in their own way, though they are precise. The book is full of foodformation, though a bit random and some of that information might make you want to pull your hair out rather than re-think your cooking methods or throw out your unsalted butter. The book is also pretty, full of food, “food porn” as someone who isn’t me has termed it. To be honest, the book is chock full of foods that I have already discovered—during my own food journey—that I already love, even a few that were a sort of “secret” in my repertoire (fideos, satay, traybake, crusted chicken cutlets, Asian noodles in general). The book really is full of super delicious meals and this cookbook is a great one as either a cornerstone of a family cookbook library or a back-pocket guide (figuratively).
Though I haven’t used it much, yet, I know enough to see a good recipe collection when it lands in my lap. I’m very much looking forward to gems such as Smashed Cucumber Salad, Portuguese Rice with Kale and Plum Tomatoes, Malaysian Style Noodles with Pork and Mushrooms, Smashed Potatoes with Soft-Cooked Eggs and Mint, Chile Red Pepper Chicken Kabobs, and Fennel Brown Sugar Pork Ribs. This is not the kind of cookbook that contains everything you need, unless you plan on cooking intermittently and without any requirements (like, make such-and-such for this or that holiday. And there’s no baking, at all.) It’s a great addition to an established library, though, and I would especially recommend it for a student of the kitchen or a young person who would fully appreciate the pan-cuisine and sticking it to the man. I am also guessing that the other Milk Street cookbooks are solid, as well.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
He was doing the circuit to bring attention to his newest endeavor, which is called Milk Street. There will be TV series and there will be publications and there is an online presence as well. Milk Street is a newish kitchen, with Kimball at the head, giving voice to a modern approach to cooking. It’s a cooking school, magazine, radio show and TV shows based in Boston. At 177 Milk Street. The first two cookbooks were The Milk Street Cookbook and Milk Street: Tuesday Nights. For the screening, Kimball seemed all hyped up about his newest cookbook and the one they were about to hand me: Milk Street: The New Rules, Recipes That Will Change the Way You Cook.
I have to admit, I sorta like the old rules. I’ve learned them over time, and sometimes without really knowing why, I have trusted the consensus because they were the time-tested rules. Kimball, though—a man who has spent a career testing the heck out of everything from Dutch ovens to beef bourguinon—has decided to show us exactly where, scientifically and anecdotally—the rules need to be thrown out. These, friends, are the new rules, the ones that will yield better results and with less effort. These are the rich nuggets of wisdom Kimball has gained in the test kitchen and also on extensive travels and a lifetime of tasting. Some will sound familiar. Some will shock. From No. 22: Put Pasta Water to Work to No. 59: Stop Tossing Your Stems, you may end up agreeing to disagree, but with your mouth full of some delicious thing you just made his way.
The assumption of all recipes in this book is that they are accessible to the home cook, simple in their own way, though they are precise. The book is full of foodformation, though a bit random and some of that information might make you want to pull your hair out rather than re-think your cooking methods or throw out your unsalted butter. The book is also pretty, full of food, “food porn” as someone who isn’t me has termed it. To be honest, the book is chock full of foods that I have already discovered—during my own food journey—that I already love, even a few that were a sort of “secret” in my repertoire (fideos, satay, traybake, crusted chicken cutlets, Asian noodles in general). The book really is full of super delicious meals and this cookbook is a great one as either a cornerstone of a family cookbook library or a back-pocket guide (figuratively).
Though I haven’t used it much, yet, I know enough to see a good recipe collection when it lands in my lap. I’m very much looking forward to gems such as Smashed Cucumber Salad, Portuguese Rice with Kale and Plum Tomatoes, Malaysian Style Noodles with Pork and Mushrooms, Smashed Potatoes with Soft-Cooked Eggs and Mint, Chile Red Pepper Chicken Kabobs, and Fennel Brown Sugar Pork Ribs. This is not the kind of cookbook that contains everything you need, unless you plan on cooking intermittently and without any requirements (like, make such-and-such for this or that holiday. And there’s no baking, at all.) It’s a great addition to an established library, though, and I would especially recommend it for a student of the kitchen or a young person who would fully appreciate the pan-cuisine and sticking it to the man. I am also guessing that the other Milk Street cookbooks are solid, as well.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
June 3, 2020
This is a phenomenal cook but I absolutely love it and use consistently
January 10, 2021
Love this!
October 11, 2021
I love watching the cooking show Milk Street, including the glimpses into world cuisine. They always have great adaptations of these traditional recipes. This is a cookbook I will add to my library, primarily because of the creative and detailed descriptions of how to change your cooking to make it easier and more flavorful. My library copy is currently full of sticky notes marking appealing recipes, too many to scan, and a sign it’s a keeper.
August 28, 2019
I really wanted to love this book. But I just did not. The layout/flow of the book is odd. Maybe it's because I am a classically train chef, but the detail they go into seams redundant. But the recipes are great and that alone makes this a good book.
January 7, 2020
Somehow very few of these "new rules" are actually new to me. Also, Kimball's bossy about all kinds of minutia, insisting that some recipes must be cooked in a cast iron pan and dictating how much of your cilantro stems you must use. I didn't find any recipes I needed to try in this book, and I didn't feel inspired having looked through it.
August 23, 2019
I love Milk street and Christopher Kimball. I think the title of this cool book should include not for a novice. This is no beginner cookbook but if you are a seasoned cook or chef boy is it good.
October 24, 2019
If you’re someone who has been paying attention to Christopher Kimball’s reinvention, you know that he invented Milk Street as a food media empire (television show, radio show, podcast, magazines, and a plethora of digital content that can be unlocked for a subscription) as well as classes, cookbooks, and food and kitchen products. But he did it all with a vision of what he wanted to bring to his customers. He wanted to change the old, staid ways of cooking and connect people with new flavors, new ideas, and new techniques. His latest cookbook brings that all together.
Milk Street: The New Rules promises readers a new way to cook. Kimball and his cadre of chefs have spent hours and hours testing recipes, traveling the world for new inspiration, and asking themselves if there is a better way to achieve more flavor, with easier cooking techniques and simpler recipes for home cooks who may be pressed for time.
The New Rules starts with the rules, 75 of them in all, and then moves on to the recipes. So when he says to grate root vegetables to make them sweeter, he later illustrates this with a Moroccan Carrot Salad with grated carrots. Or when the new rule is to treat herbs as greens, not as garnish, then he shows this through several salads such as a Grape Tomato Salad with Parsley and Dill or a Parsley and Arugula Salad with Lemon and Sesame.
He starts with his new rules for Vegetables, and then moves to Beans and Grains, Noodles and Breads, Eggs, Seafood, Chicken, Pork, and Beef. Rule 13: Stop Stirring Your Polenta (recipe: Creamy Polenta with Savory Sauces). Rule 34: Add Yogurt to Make Dough Flavorful and Flexible (recipe: Flatbread PIzza Dough). Rule 39: Steam, Don’t Boil, Your Eggs (recipe: Soft-Cooked Eggs with Coconut, Tomatoes and Spinach).
Rule 44: Stick with Single-Sided Searing (recipe: Pan-Seared Halibut with Spicy Mint-Lemon Sauce). Rule 49: Flat Birds Cook faster, Crisp Better (recipe: Crispy Chicken Under a Brick). Rule 63: Don’t Marinate Without Also Saucing (recipe: Japanese Ginger Pork. Rule 69: Sauce Meat as It Rests (recipe: Pan-Seared Steaks with Sherry and Caper Viniagrette). And then there is Rule 75: Salt Your Drinks, Not Your Glassware.
If you’re feeling intimidated by Milk Street’s recipes, I get that. I’ve been there too. But this cookbook has a lot of simple recipes as well as a wealth of information that can elevate your cooking in general. Don’t feel ready to try something like Hot-and-Sour Curried Chickpeas? No problem. The New Rules also has basics on steaming and roasting vegetables, cooking eggs, toasting spices, choosing beans, understanding chiles, and how and when to use which spices. There are also lots of photos, not just of the finished dishes but of the technique basics used to get to those finished dishes.
Milk Street: The New Rules is a beautiful cookbook that you can use as a collection of clever and flavorful recipes, or a primer on cooking techniques, or as a combination of both. However you choose to use this compendium of a cookbook, you will raise your game on flavors, cooking techniques, and all-around kitchen know-how.
A galley of Milk Street: The New Rules was provided by Little, Brown and Company through NetGalley, with many thanks.
Milk Street: The New Rules promises readers a new way to cook. Kimball and his cadre of chefs have spent hours and hours testing recipes, traveling the world for new inspiration, and asking themselves if there is a better way to achieve more flavor, with easier cooking techniques and simpler recipes for home cooks who may be pressed for time.
The New Rules starts with the rules, 75 of them in all, and then moves on to the recipes. So when he says to grate root vegetables to make them sweeter, he later illustrates this with a Moroccan Carrot Salad with grated carrots. Or when the new rule is to treat herbs as greens, not as garnish, then he shows this through several salads such as a Grape Tomato Salad with Parsley and Dill or a Parsley and Arugula Salad with Lemon and Sesame.
He starts with his new rules for Vegetables, and then moves to Beans and Grains, Noodles and Breads, Eggs, Seafood, Chicken, Pork, and Beef. Rule 13: Stop Stirring Your Polenta (recipe: Creamy Polenta with Savory Sauces). Rule 34: Add Yogurt to Make Dough Flavorful and Flexible (recipe: Flatbread PIzza Dough). Rule 39: Steam, Don’t Boil, Your Eggs (recipe: Soft-Cooked Eggs with Coconut, Tomatoes and Spinach).
Rule 44: Stick with Single-Sided Searing (recipe: Pan-Seared Halibut with Spicy Mint-Lemon Sauce). Rule 49: Flat Birds Cook faster, Crisp Better (recipe: Crispy Chicken Under a Brick). Rule 63: Don’t Marinate Without Also Saucing (recipe: Japanese Ginger Pork. Rule 69: Sauce Meat as It Rests (recipe: Pan-Seared Steaks with Sherry and Caper Viniagrette). And then there is Rule 75: Salt Your Drinks, Not Your Glassware.
If you’re feeling intimidated by Milk Street’s recipes, I get that. I’ve been there too. But this cookbook has a lot of simple recipes as well as a wealth of information that can elevate your cooking in general. Don’t feel ready to try something like Hot-and-Sour Curried Chickpeas? No problem. The New Rules also has basics on steaming and roasting vegetables, cooking eggs, toasting spices, choosing beans, understanding chiles, and how and when to use which spices. There are also lots of photos, not just of the finished dishes but of the technique basics used to get to those finished dishes.
Milk Street: The New Rules is a beautiful cookbook that you can use as a collection of clever and flavorful recipes, or a primer on cooking techniques, or as a combination of both. However you choose to use this compendium of a cookbook, you will raise your game on flavors, cooking techniques, and all-around kitchen know-how.
A galley of Milk Street: The New Rules was provided by Little, Brown and Company through NetGalley, with many thanks.
November 11, 2019
Do you like to eat? Do you like to cook for your self and others? Are you willing to try something different to spice up your cooking game? Then you might want to snag a copy of Milk Street: The New Rules and see if any of these rules will work for you.
In Milk Street: The New Rules, Christopher Kimball and the Milk Street crew provide 75 rules to help you cook better, provide more flavor, and think about what you are cooking and why. This is not your ordinary cookbook with meat, potatoes, and desert sections. Instead there are 75 "Rules" spread across vegetables, beans & grain, noodles & breads, eggs, seafood, chicken, pork, and beef. Scattered among those sections are sidebars on spices, sauces, and the Milk Street cooking philosophy.
The recipes that illustrate the various rules tend to be varied in complexity and spiciness with cooking times and ingredients followed a description of the dish, pertinent notes, and instructions. Often substitutions for certain ingredients are provided as well.
If you listen to Milk Street Radio or watch the Milk Street cooking show, you will have an idea of what is in Milk Street: The New Rules. But even if you are not a fan, you can pick up tips and new recipes that will enhance your own cooking. Read and enjoy!
In Milk Street: The New Rules, Christopher Kimball and the Milk Street crew provide 75 rules to help you cook better, provide more flavor, and think about what you are cooking and why. This is not your ordinary cookbook with meat, potatoes, and desert sections. Instead there are 75 "Rules" spread across vegetables, beans & grain, noodles & breads, eggs, seafood, chicken, pork, and beef. Scattered among those sections are sidebars on spices, sauces, and the Milk Street cooking philosophy.
The recipes that illustrate the various rules tend to be varied in complexity and spiciness with cooking times and ingredients followed a description of the dish, pertinent notes, and instructions. Often substitutions for certain ingredients are provided as well.
If you listen to Milk Street Radio or watch the Milk Street cooking show, you will have an idea of what is in Milk Street: The New Rules. But even if you are not a fan, you can pick up tips and new recipes that will enhance your own cooking. Read and enjoy!
September 23, 2019
I love it when restaurants bring out cookbooks. It shows to me how proud they are off their food and their willingness to allow people to recreate dishes at home.
I thought that putting the 75 rules to "Change The Way You Cook" right in the beginning was brilliant. In the e-book version I reviewed, a simple tap on the "rule" took you straight to that section - brilliant! And under every chapter, the "rule" plus recipes were well laid out - also one click takes you there in the e-book version. SO handy!!
The rules themselves were interesting and definitely a new way to look at cooking. Lots of them just make perfect sense and you wonder why they aren't the "usual rule"!
I've never thought of the ingredients of a recipe in three parts before - foundation; counterpoint and embellishment - but it makes so much sense. This is something I will be using in future with all my meal planning and cooking.
Very detailed recipes with useful explanations as to why certain things are done a certain way. The methods are well- explained too and easy to follow.
Beautiful photography through out too.
Thank you to NetGalley and the publishers for allowing me the chance to read this book.
I thought that putting the 75 rules to "Change The Way You Cook" right in the beginning was brilliant. In the e-book version I reviewed, a simple tap on the "rule" took you straight to that section - brilliant! And under every chapter, the "rule" plus recipes were well laid out - also one click takes you there in the e-book version. SO handy!!
The rules themselves were interesting and definitely a new way to look at cooking. Lots of them just make perfect sense and you wonder why they aren't the "usual rule"!
I've never thought of the ingredients of a recipe in three parts before - foundation; counterpoint and embellishment - but it makes so much sense. This is something I will be using in future with all my meal planning and cooking.
Very detailed recipes with useful explanations as to why certain things are done a certain way. The methods are well- explained too and easy to follow.
Beautiful photography through out too.
Thank you to NetGalley and the publishers for allowing me the chance to read this book.
September 2, 2019
There are some solid tips in here. It’s short sweet and to the point. However I do wish it went further into the science of why the new rules are better. Also a good many of the tips were to salt foods prior to use. I understand the importance of salt but I’ve come to learn that salt and sugar are being abused in the American diet. Salt and sugar is used to create an addictive experience. I would have expected “new rules” to include not only convenience rules but rules that would benefit the longevity of the reader.
Overall I got some interesting information that I can pull into my culinary adventures. But I’ll probably ignore all the excess salt.
As far as the images and format I found it very well put together and the imagery enticing. I also would have loved to have a few recipes that would benefit the tips and possibly some back stories at how those tips were acquired. Maybe a later followup book will include those.
Overall I got some interesting information that I can pull into my culinary adventures. But I’ll probably ignore all the excess salt.
As far as the images and format I found it very well put together and the imagery enticing. I also would have loved to have a few recipes that would benefit the tips and possibly some back stories at how those tips were acquired. Maybe a later followup book will include those.
September 9, 2019
This is a gorgeous book of a variety of timeless and more modern takes of delicious food.
I find the writing engaging, the photographs lush and gorgeous, and the recipes simple and easy to follow.
The new rules are rules to follow! I enjoyed learning about herbs and infusing flavors, and I especially enjoyed that some of the recipes are off the beaten path with new International flavor profiles.
A good selection of vegetarian recipes and side dishes also was appreciated. This is the type of book that will have you reconsidering take out.
Thanks to NetGalley.com, the author and publisher for my ARC.
I find the writing engaging, the photographs lush and gorgeous, and the recipes simple and easy to follow.
The new rules are rules to follow! I enjoyed learning about herbs and infusing flavors, and I especially enjoyed that some of the recipes are off the beaten path with new International flavor profiles.
A good selection of vegetarian recipes and side dishes also was appreciated. This is the type of book that will have you reconsidering take out.
Thanks to NetGalley.com, the author and publisher for my ARC.
October 2, 2019
I am a big fan of Christopher's, and have been waiting excitedly for this book to come out. It didn't disappoint, as it's filled with creative recipes and educational explanations about what makes them work. Chris outlines simple rules or techniques such as "salt your vegetables" and then recipes where you can test these concepts. This is really beneficial for someone like me who doesn't have a lot of experience cooking without exactly following a recipe. It really seems like this book will help me learn while cooking.
The variety of recipes is great as well, with a nice mix of styles; for instance the chicken section has a mix from Peruvian chicken to Japanese chicken katsu.
The variety of recipes is great as well, with a nice mix of styles; for instance the chicken section has a mix from Peruvian chicken to Japanese chicken katsu.
October 16, 2019
Christopher Kimball has been one of my go to instructors when I bump into confusing or complicated recipes and need a little...or a lot...of help. His easy to follow, interesting and educational cookbooks are reference guides for many of us. Milk Street is the next chapter in his long career of teaching us the best ways to keep our diets varied and nutritious while not spending all day in the kitchen. If you've never watched America's Best or read Milk Street magazine, you are in for a very pleasant surprise. If you have, then you know you are gaining new skills while still enjoying the art of cooking.
August 11, 2019
I was extremely excited to review this book. I love everything Chris Kimball and like what Milk Street has become. The book has excellent photographs, is well organized, and the recipes are spot on. My one misgiving is that I didn't learn anything I hadn't already known. The new rules are simply expanding the average home cook's culinary repertoire. This book is not for a seasoned cook who would likely know all of these "new rules." This book is for anyone that wants to expand their cooking knowledge from beginner to intermediate or advanced.
July 14, 2020
Where have I been? I didn’t realize that Christopher Kimball and America’s Test Kitchen had parted ways under storm clouds. Kimball started his own company, Milk Street, and was sued by ATK. Apparently all is now well. This recipe book urges home cooks to sideline the rules they have always used in the kitchen and to wake up flavours through different cooking methods, the use of herbs and spices and the unusual combining of ingredients. There are many interesting tips and loads of vegetarian options coming from Asia and the Middle East. Looking forward to trying some!
July 16, 2020
I'm a big Chris Kimball fan, I've been watching and reading his books since he was at America's Test Kitchen. He doesn't disappoint in this book, which gives "recipes that will change the way you cook". I can always trust that his recipes are well-researched and tested, which is really helpful when I'm trying to cook something new. The pictures looked good enough to eat!
I especially liked the sections on Japanese noodles and spice mixes. 4 stars.
Thanks to Little Brown and NetGalley for the ARC of this book in exchange for an honest review.
I especially liked the sections on Japanese noodles and spice mixes. 4 stars.
Thanks to Little Brown and NetGalley for the ARC of this book in exchange for an honest review.
December 17, 2020
Let me explain my 2 star review: It’s not a good sign when you received a cookbook as a gift and a year later you haven’t made anything from it. I wondered why. So today I reviewed it again. Lots of the recipes look interesting but the word “don’t” is on practically every page. Don’t do this and don’t do that! The concept is “new rules” but what a turn off! I have a large cookbook collection and I turn to them frequently for inspiration. This one is not inspiring, even though it is packed with information.
March 7, 2023
Absolutely Beautiful
I would recommend this book to anyone wanting to explore the flavors of the world using easy to follow recipes. Every recipe I've tried has been easy to follow and exceptionally delicious! There isn't a single one that I wouldn't make again. Not only are they delicious, but they are also beautiful to look at. Perfect for company. One note- read through each recipe beforehand. There are great tips for success on every page. This is the first cookbook I look at now for new recipes.
I would recommend this book to anyone wanting to explore the flavors of the world using easy to follow recipes. Every recipe I've tried has been easy to follow and exceptionally delicious! There isn't a single one that I wouldn't make again. Not only are they delicious, but they are also beautiful to look at. Perfect for company. One note- read through each recipe beforehand. There are great tips for success on every page. This is the first cookbook I look at now for new recipes.
December 22, 2020
I checked this out at the beginning of quarantine in March from the library, and therefore kept it for several months. There are a handful of recipes we used multiple times and are now part of our regular rotation. I'm not entirely certain these were new rules, exactly, but they were different ways of cooking normal ingredients. For instance, toasted noodles - I have done this countless times with rice, but never with noodles. It was a game-changer for an easy side dish!
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