How do you keep pesto from turning brown? What kind of tomatoes make the best sauce? Should you add oil to pasta cooking water? In an exhaustive effort to answer these questions and hundreds more, the staff at America's Test Kitchen conducted thousands of kitchen tests. The result is a cookbook that gives you more than 300 recipes for reliable Italian classics that we've adapted for the American home cook without losing sight of their fundamental nature. All the essentials are here, from breaded chicken cutlets and Parmesan risotto to veal scaloppini and sausage calzones. Family favorites such as eggplant Parmesan, spaghetti and meatballs, lemon roast chicken, and tiramisu have been updated and streamlined.
In The Best Italian Classics you'll also find more than 225 illustrations that show you how to peel garlic cloves quickly, roll out pasta dough, and skin hazelnuts. Dozens of no-nonsense equipment ratings and taste tests of supermarket ingredients are also included. Find out why American pastas are every bit as good as Italian brands and which grater makes quick work of Parmesan cheese. Step into our kitchen and learn how to make real Italian food, quickly and easily.
Categories:
- Cookbooks, Food & Wine
- Regional & International
- European
- Italian
- European
- Regional & International
Publisher : Cook's Illustrated
Author :
Language : English
Published :2007-04-01
Number Of Pages : 480
Binding : Paperback
ISBN-10 : 193361515X
ISBN-13 : 9781933615158
Item weight : 2.65 lb
Dimensions : 1.4 in x 8.3 in x 10.7 in
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