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All-Time Best Brunch, by America's Test Kitchen
Get Free Ebook All-Time Best Brunch, by America's Test Kitchen
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About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Series: All-Time Best
Hardcover: 192 pages
Publisher: America's Test Kitchen (September 4, 2018)
Language: English
ISBN-10: 1945256605
ISBN-13: 978-1945256608
Product Dimensions:
7.5 x 0.7 x 9.3 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#70,995 in Books (See Top 100 in Books)
Great easy recipes!
If you have been a subscriber to Cook's Illustrated for years, subscribe to their online site or own many of their other books, you may have many of these recipes already. If you aren't a subscriber or are new to America's Test Kitchen's cookbooks though, this is a wonderful compendium of brunch recipes to add to your arsenal. Even if you do have these recipes already, this publication brings them all together in one place in a convenient, beautifully designed and compact format that makes it a good reference book you can keep in your kitchen. I also like that they added chapters in the preface and appendix on "best practices" such as how to plan a brunch menu or popular brunch cocktails.My only criticism is that because I'm familiar with some of these recipes, I can tell they changed them somewhat for this book. For instance, I make the Muffin Tin Frittatas often and in the magazine and online the recipe starts with a "base" and there are three filling recipes to add. The book only has two, and of course the one they cut is the one I use the most! That aside though, overall this is a great book if you like to make brunch for both the ATK veteran or newbie.
The recipes in this book are divided into seven sections:Beverages (coffee, tea, hot chocolate, mimosas, bloody Marys)Eggs (scrambled, omelets, roulades, and frittatas)Pancakes, waffles, and French toastSavory mains (including soufflé, breakfast pizza, hashes, salmon dishes, and salads)Quiches, tarts, and casserolesMuffins, breads, biscuits, and sconesBrunch sides (hash browns, sausage, bacon, granola, and more salads)Some of these dishes are ordinary and you probably make them already. The muffins and pancakes chapters are composed of well-worn favorites. Some dishes are more exotic, and unless you’re a fanatic cook, appropriate only for a fancy brunch with guests. One probably served after noon, given the long preparation/cooking times and all those bloody Marys. If you or your guests worry about cholesterol, you’ll want to cut down on the egg yolks and heavy cream in some recipes. The authors almost seem to have gone out of their way to make dishes high in fat. The recipes are very clearly written and attractively presented with color photos. My personal favorites are the Spanish tortilla with chorizo and scallions, and the leek and goat cheese quiche (which my husband and I eat for dinner with a salad). And there’s a good recipe for morning buns, which of course can be made the day before.
I'm a big fan of Cook's Illustrated and America's Test Kitchen, as I appreciate the explanations behind the recipes, which helps in learning why recipes work. This was wonderful when I was learning to cook, and still is.This book has plenty of that, but this isn't a beginners level. Most of the recipes are for a large brunch crowd, not a few people, and timing the recipes out would take some serious knowledge of how to entertain. I'm not a chef, but I am decently experienced, and I'm bulking at the idea of using this to plan a brunch. There is a section for that, which groups the recipes together for a brunch menu, but they don't exactly go into the timing aspect. The section is a helpful addition though.The recipes in here aren't exactly adventurous to me, mostly just a bit complicated. I didn't notice until I was looking for vegan fare, but this isn't a cookbook for the Whole Foods crowd. A lot of the recipes are classics, which means lots of carbs, dairy, and sugar. While this sounds delicious to me, and I know my friends would enjoy the splurge, I don't think this would be the case for vegans or people who have to really watch their diet.That said, the recipes look delicious, and are great for serving a crowd. There are sections for sweet stuff, savory stuff, egg based stuff; something for every palette. I appreciate the sections on drinks, such as coffee and tea, because those are typically forgotten until the last minute.Overall this is a great book for entertaining a brunch crowd who don't have dietary restrictions.
This is a wonderful cookbook filled with delicious recipes to use when hosting a Sunday brunch or for any day, not just for brunch. The pictures are beautiful but fair warning, they will make you hungry. There are introductory paragraphs for each recipe, giving you some insight to the recipes history, tips for serving and hints on getting the best possible outcome.The recipes I tried are:Migas - I'd never heard of this but so happy I tried it! It's fairly easy to make and just yummy! Not just for breakfast or brunch but really anytime you're hungry for spicy scrambled eggs.Dutch Baby - One of my favorite breakfast treats! If you've never had one (or two) you're missing out. The only change I made was using 2% milk instead of the skim milk the recipe called for. It was still incredibly delectable and left everyone asking when we could have them again.Monte Cristo Sandwiches - When I was a kid, there was this restaurant called "The Magic Pan". I loved going there because I always ordered the Monte Cristo sandwich. Is it healthy? Heck no. But it is heaven in your mouth! The recipe included a jam and Dijon mustard sauce mix but I skipped that and went with boysenberry syrup for dipping. Yes, you dip this confectioner's sugar covered sandwich in something sweet. Also, I used french bread instead of the white sandwich bread (yuck) the recipe called for.Lastly, I couldn't resist the New Orleans Bourbon Bread Pudding - I've had bread pudding before but this took it to a whole new level. I will confess, I added a bit more bourbon to the sauce than the 1/4 cup the recipe called for. :)If you're looking for healthy, simple recipes, then these might not be for you. But if you're looking for a book filled with delicious, appetizing recipes to add to your own cookbook collection or give as a gift, this is it.
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