Inside the Test Kitchen
120 New Recipes, Perfected: A Cookbook
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- ¥2,000
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- ¥2,000
発行者による作品情報
This interactive edition has been optimized for iPad and iPad mini and can also be read on your iPhone.
Tyler Florence does updated comfort food like no one else, but comfort food’s never been updated like this. Join him as he perfects, simplifies, and totally re-invents your favorite dishes in surprising, spectacular ways.
This enhanced edition of Inside the Test Kitchen invites you to:
- Shop quickly and easily: Pick out which recipes you want to make and email a shopping list to yourself.
- Use Cook Mode: When you’re ready to start cooking, switch to landscape view to display the recipe in step-by-step instructions that you can see from across the counter.
- Connect with Tyler: Navigate to Tyler’s Twitter and Instagram feeds without closing the ebook.
Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting.
For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it.
Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.
Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.
PUBLISHERS WEEKLY
In his newest volume, Florence attempts to discover the best approaches for over 100 dishes. Some, like DIY bacon, tortilla chips, and ricotta, and the use of a mixture of meats for meatloaf and burgers (Florence recommends a 50/50 mix of beef chuck and short rib) aren't exactly revelatory, but others, such as his Thanksgiving gravy that calls bacon, turkey backbone and a litany of vegetables and no-boil polenta gnocchi beg to be tried. Ingenious techniques such as poaching eggs in a muffin pan enable the cook to prepare a dozen at a time and riffs like French onion arancini, in which balls of risotto are stuffed with brie and caramelized onions, breaded, and the fried will send readers scurrying to the closest grocery store. Some of his "perfect" recipes are labor-intensive, such as Wayfare Tavern's fried chicken, which is roasted and cooled before frying, but he also suggests spatchcocking your Thanksgiving turkey to cut roasting time in half and includes a time-saving risotto and a basic mix that can be used for pancakes, waffles, muffins, cakes and even cookies. Whether readers are looking to save time or create the ultimate burger, scrambled eggs or pork chops, Florence and his staff have the answers.
