Milk Street: The World in a Skillet

by Christopher Kimball

125 easy one-pot meals that reveal the world of flavorful possibilities inside a simple skillet—America's most common cooking tool—from the James Beard Award-winning team at Milk Street. From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you’ll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.
 
To liberate the skillet from commonplace fare, we share what we’ve learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Réunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers.
 
The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion.

To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy.
 
Great cooking is rarely about which pan you put on your stove. It’s about what you put inside it. Push those limits, and find a new world in your kitchen.
 
 

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Ebooks

304 pages, Hardcover

Published April 26, 2022

Reviews

[Kerrin · Rating 5 out of 5]

I discovered this cook book gem at my local library. I tried several of the recipes from this book & liked the results. Each dish came out delicious without being put through an arduous task. The directions were clear and straightforward so someone like me with only basic cooking skills could make them. I liked this book so much I ended up buying a copy. Two thumbs up!

[Sherri · Rating 4 out of 5]

Christopher Kimball's Milk Street gives you another delicious volume of global inspired food recipes. Beautiful, delicious photos; easy to understand recipes and tips.

A one pot, err pan, wonder cookbook that takes you around the world. My warning would be for those that are diving into the ethnic food arena is that some ingredients may be expensive up front until your pantry is stocked. But with many ingredients can be used in multi-ethnic recipes that you can start experimenting.

[Heather Martin · Rating 3 out of 5]

I’m having a hard time rating this book. On one hand it checks many cookbook requirements for me:
1. Most recipes include weight measurements rather than only volume measurements (cups).
2. There is a color photo of every recipe.
3. Excellent detail is given about how to cook something, including details of looks (browning) and even smell.
4. When a unique recipe item is called for, he will often offer a substitute with easier to find ingredients.

All that said, I didn’t find many recipes I think my family of picky eaters will like. If Mediterranean and Asian inspired foods are your favorite, there will be a lot to like here! It’s just not our jam.

[Michael · Rating 4 out of 5]

A really great book, even for a novice cook like me. I’m always looking for recipes that have a ton of flavor and not a lot of complicated steps. Most things here, fit my criteria. One pan, a knife and a cutting board are mostly all you’ll need. I took off a star because nearly every recipe requires something from the store that will not be in a normal pantry, or use a very insignificant amount of an expensive ingredient, like a single stalk of lemongrass.

[Leslie · Rating 5 out of 5]

Milk Street never lets me down. The premise of this cookbook, global meals you can make in a single skillet, is fantastic. The recipes are diverse, vibrant, and simple enough that you feel like you could, actually, make them yourself. I grow tired of people who only eat chicken strips, and this cookbook is a great way to diversify your palate!

[Amy Polk · Rating 5 out of 5]

5* The always fabulous to follow and learn from, Christopher Kimball, does it again! Can’t wait to try 10+ relatively simple recipes with fresh ingredients; including turmeric, curry, pancetta, jalapeño, and saffron!

[Sara Rishforth · Rating 5 out of 5]

I made the Peking-Style Shredded Pork Stir-Fry. Very tasty and tender pork!

[Closeacademy · Rating 5 out of 5]

Will be buying this one.

[Megan · Rating 4 out of 5]

I'll be purchasing this one. I have so many pages tabbed in the library edition. I love the concept of taking recipes from around the world and adapting them to a skillet. Accessible for any night of the week.

[Amy · Rating 2 out of 5]

I decided to look at this book after I placed it on hold for one of my library patrons, but I'm sort of sorry I did.

I really wish this book had been more. In the Intro, the author mentions, "pushing the limits." I really wish there had been a discussion about types of skillets, illustrations showcasing the best type(s) of skillet(s) to use for certain dishes, etc.

A Glossary of terms would have been helpful. I had never heard of dry frying and a couple of other terms before reading this book. I could make some assumptions, but this would not provide me with the full answer, which I discovered after doing a little research is: Dry-frying is a method of cooking meat or vegetables in a skillet or wok without batter. The process draws out all the moisture from whatever you're cooking, so the final result is something that's browned and super crispy on the outside and tender on the inside

Also, none of these are basic dishes and while they are cooked in a skillet, not all are cooked on top of the stove.

For each recipe, there is a color photograph on one page and then on the corresponding page, the name of the dish, a little bit about the dish, and prep instructions. In what I would consider the left "column" of the page, is the time it takes to make the dish from Start to Finish, the number of servings, and a list of ingredients, along with their measurements.

As I stated earlier, these are not basic dishes. The list of ingredients is long. For example, even the Mexican-Style Cauliflower Rice has 10+ ingredients. Also, I cannot put my finger on exactly why, but I do not like the way the recipe is presented. For some recipes, valuable information about an ingredient is included in the prep instructions instead of the list of ingredients. This was confusing.

Disappointed

[Antoinette Marie · Rating 5 out of 5]

These cookbooks from Christopher Kimball of Milkstreet are amazing. Before Christmas 2023 I ordered a half dozen or so and they are saving me money rather than the opposite. They are fulled with unique multi cultural exotic, tasty recipes that keep you at home in your kitchen instead of dropping tons of money at over priced restaurants, which is still fun once in a while of course. I’ve made several dishes already actually and most are not complicated despite using and learning new approaches and techniques derived from various ethnicities. I read through each like a book but of course one is actually never “finished” with a good cookbook. These cookbooks are interesting and fascinating with gorgeous photography. He offers deep discounts periodically so splurge and treat yourself unless you prefer bland boring food. Really educational too.

[Rozebudzz · Rating 5 out of 5]

Simplified recipes

A lot of recipes from different countries that are simplified for the American home cook. Not just mains but sides too. Most ingredients are easy to find or order online. I like how it’s divided into how much time it takes to cook a dish. Instructions are easy to follow. And the pictures make it easy to see what your food is supposed to look like. I borrowed this from my local library first, tried several recipes before deciding to buy it. Love all the Milk Street cookbooks.

[Libraryassistant · Rating 3 out of 5]

Well at first I was completely certain I wanted to cook my way through the whole thing!
Then I kinda lost interest around the middle…but then the last chapter got me excited again— I am totally trying Turkish Gozleme using tortilla as the crust, and that Tunisian omelette with goat cheese looks and sounds so delicious!

[Julie · Rating 3 out of 5]

I appreciated the one-pot nature of these dishes but thought many of them were over-complicated or had too many steps for a cookbook focusing on skillet meals. Also, while there is a wide variety of cuisines represented, often there are so many adjustments and substitutions that the original dish is unrecognizable. I still found inspiration in this book and will try some of the recipes, but overall, I was underwhelmed and didn't feel the book lived up to its mission.

[Jessica · Rating 4 out of 5]

There's always several recipes that are keeper Milk Street; but I always have the same objection as well. Taking a cultural culinary dish and changing it feels like appropriation. Especially when you put it in a cookbook, it's now being somehow proposed as 'better'...at least that's how it makes me feel.

[Lisa · Rating 4 out of 5]

This is a little beyond my culinary skill set. There are either a lot of ingredients and not very many steps. Or a lot of steps and not a lot of ingredients. For me it would be a great coffee table book, but not a practical cookbook.

[Aasinathena · Rating 5 out of 5]

I love skillet meals more than anything! Because they are so easy and quick to cook and delivers the maximum taste in a short time. And the world is full of skillet-based meals! This book is the perfect example for it, and I want this book in my library !

[Cynde · Rating 4 out of 5]

Great collection of meals that can be made in a skillet, a wok, a hot pot ,etc. The recipes are easy to follow with excellent food photography and detailed instructions.
A delightful book to look and read through and even better to try new recipes from!

[Zaya]

meals to try:
pg.3
pg.4
pg.7
pg.11
pg.17
pg.23
pg.33
pg.61
pg.69
pg.73
pg.84
pg.95
pg.99
pg.111
pg.133
pg.143
pg.155
pg.159
pg.161
pg.169
pg.183
pg.199
pg.205
pg.219
pg.227
pg.233
pg.235
pg.247
pg.255
pg.259
pg.263

[Stephanie · Rating 3 out of 5]

A solid cookbook with globally inspired recipes that you can whip up in an hour or less and usually with a dozen ingredients or less and one skillet. But, you need to have a well stocked pantry and a family who are adventurous eaters to really use this cookbook.

[Nancy Ross · Rating 4 out of 5]

Interesting premise--that you can do just about any meal for up to six people in a 12" skillet. Some of the flavor combinations were new to me and interesting...but many just seemed like slight tweaks on each other.

[Rachel · Rating 5 out of 5]

Omg the detail for how to choose ingredients, the pictures for each recipe, the simple ingredients that stand out, the culture of various countries authentic flavors being showcased.. THERE IS SO MUCH TO LOVE!!

[Carrie · Rating 4 out of 5]

New-to-me foods are exciting. I’m looking forward to trying a lot of these.

[Kerry · Rating 3 out of 5]

Milk street is always a good cookbook but the recipes weren't my favorite this time.

[Virginia Brien · Rating 2 out of 5]

I have another Kimball book , the one that will “change the way you cook” and I love it …this one not so much.

[Nancy · Rating 3 out of 5]

Decently facile adaptions of recipes from around the world to make in a skillet. What I've tried has been tasty. Photos of the finished dishes. (Points off due to my dislike of the author)

[Debbie · Rating 2 out of 5]

Lovely pictures though nothing inspired me.

[Margaret Gerberding · Rating 3 out of 5]

If you love PBS's Milk Street cooking program, this book is for you. It contains lots of recipes from around the world.

[Jeanette Durkin · Rating 4 out of 5]

This is a very interesting book! I am definitely going to be trying some of the recipes!

[Beate · Rating 3 out of 5]

I like the way the recipes are written and the pictures. I did find the recipes a little heavy on starches and meat though and wish there was more vegetables. Lots of good flavors though.