100 Techniques: Master a Lifetime of Cooking Skills, from Basic to Bucket List
- Downloads：1678
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-09-10 06:56:21
- Update Date：2025-09-06
- Status：finish
- Author：America's Test Kitchen
- ISBN：1945256931
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
The Absolute Best Way to Do Almost Anything in the Kitchen
The first book on technique from America's Test Kitchen features 100 innovative techniques that will transform your cooking life， paired with more than 200 innovative recipes that put the techniques into real-world， home-kitchen practice。 From making the most tender burger patties to grill-roasting an entire fresh ham， from making pan sauces to dry-aging your own beef， from griddling the fluffiest pancakes to tempering chocolate， making caramel， and baking French pastry， the test cooks of ATK show you the way。
The first section， Essentials Every Home Cook Should Know， covers core techniques to improve anyone's cooking。 Learn why it's crucial to season with salt properly before and during cooking for fabulous Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp。 Cook any piece of salmon to silky， golden-crusted perfection through our high-low roasting technique。 The second section， Techniques You Didn't Know You Couldn't Live Without， includes techniques we developed from an unexpected angle of discovery。 Bake beautifully crusty， golden， bubbly-topped pizza in your home oven by using a skillet。 Fry easy， restaurant-quality homemade French fries by starting the potatoes in room-temperature oil。 The third section， The Bucket List， gives you the know-how to make dreamed-about projects come true。 Barbecue true Texas Beef Ribs in your standard kettle grill。 Cure your own bacon or gravlax right in your refrigerator。 Bake， assemble， and decorate the most show-stopping of sky-high layer cakes for any special occasion。
The first book on technique from America's Test Kitchen features 100 innovative techniques that will transform your cooking life， paired with more than 200 innovative recipes that put the techniques into real-world， home-kitchen practice。 From making the most tender burger patties to grill-roasting an entire fresh ham， from making pan sauces to dry-aging your own beef， from griddling the fluffiest pancakes to tempering chocolate， making caramel， and baking French pastry， the test cooks of ATK show you the way。
The first section， Essentials Every Home Cook Should Know， covers core techniques to improve anyone's cooking。 Learn why it's crucial to season with salt properly before and during cooking for fabulous Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp。 Cook any piece of salmon to silky， golden-crusted perfection through our high-low roasting technique。 The second section， Techniques You Didn't Know You Couldn't Live Without， includes techniques we developed from an unexpected angle of discovery。 Bake beautifully crusty， golden， bubbly-topped pizza in your home oven by using a skillet。 Fry easy， restaurant-quality homemade French fries by starting the potatoes in room-temperature oil。 The third section， The Bucket List， gives you the know-how to make dreamed-about projects come true。 Barbecue true Texas Beef Ribs in your standard kettle grill。 Cure your own bacon or gravlax right in your refrigerator。 Bake， assemble， and decorate the most show-stopping of sky-high layer cakes for any special occasion。
Reviews
laurenpie
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helpfulI like this cookbook because it includes very informative and helpful why and how explanations before each recipe。 I dislike this cookbook because it's not organized well。 I like the many pics that walk you through the techniques and recipes， but there are less and less pics as you get nearer the end of the book。 I like many of the recipes， but I do wish there was a better ratio: it felt like there were way more Chinese recipes （a waste for me as I don't care for Chinese food） than Mexica helpfulI like this cookbook because it includes very informative and helpful why and how explanations before each recipe。 I dislike this cookbook because it's not organized well。 I like the many pics that walk you through the techniques and recipes， but there are less and less pics as you get nearer the end of the book。 I like many of the recipes， but I do wish there was a better ratio: it felt like there were way more Chinese recipes （a waste for me as I don't care for Chinese food） than Mexican， Italian， American， Mediterranean， etc。 And many recipes just too fancy （for me at least） to be cooking at home。So， the one great thing I get out of this cookbook is the why and how explanations。。 those are great。 。。。more
Sarah
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Part One was great and made me want to buy the book， and then Part Two contained almost nothing I’d ever want to try！ Hmmm—-mixed feelings。
Brian
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Wonderful stuff in here， laid out very easy
Laurla2
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a huge book set up with instructions for the technique， and then two recipes to use that technique。-hrm， how to rate cookbooks。 3 or 4。 3 i think。 i liked some of it， some i already knew， some i'm not remotely interested and will never use。 its not a cookbook i want to own， nor one i'll make lots of copies from。 --things that interested me:-recipe for furikake spice blend-technique for making tomato sauce by saving some fresh juice from the tomatoes to add at the end of reducing it down。-making a huge book set up with instructions for the technique， and then two recipes to use that technique。-hrm， how to rate cookbooks。 3 or 4。 3 i think。 i liked some of it， some i already knew， some i'm not remotely interested and will never use。 its not a cookbook i want to own， nor one i'll make lots of copies from。 --things that interested me:-recipe for furikake spice blend-technique for making tomato sauce by saving some fresh juice from the tomatoes to add at the end of reducing it down。-making a roux with browned flour-technique for cooking fish where you cut the thin fillets （like tilapia） in half down the middle seam， and cook those different-thickness halves for different times。-poaching where you heat the water and then turn off the heat before adding the meat or eggs。-go lumpy for fluffy pancakes and muffins， and recipe for easy pancakes， and blueberry swirl muffins。-melt butter for chewier cookies and bars-grate half of frozen butter and cut remaining butter into small cubes for flakiest butter crust-grate all frozen butter for making laminated pastry-finicky french sauces in the blender， hollandaise， bearnaise， mayonnaise 。。。more
AddyF
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This is a great cookbook。 It reminds me of The Food Lab by Kenji Lopez-Alt because it explains the "why" of cooking techniques and includes basic recipes as well as more involved ones， sometimes using techniques you've never thought of。 For instance， I made homemade pizza in a cast iron pan， starting the crust on the stovetop and then transferring it to the hot oven。 I liked what it did to the crust， and it may be my new go-to for pizza。 I checked this book out of the library， but I just might b This is a great cookbook。 It reminds me of The Food Lab by Kenji Lopez-Alt because it explains the "why" of cooking techniques and includes basic recipes as well as more involved ones， sometimes using techniques you've never thought of。 For instance， I made homemade pizza in a cast iron pan， starting the crust on the stovetop and then transferring it to the hot oven。 I liked what it did to the crust， and it may be my new go-to for pizza。 I checked this book out of the library， but I just might buy it。 。。。more
Dray
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Ok， so many of the techniques are fairly widely known， even to amateurs （me）， but some are worth the read。 test kitchen always does a good job of explanation， it is also a plus that they offer diffrent recipes that illustrate the techniques。
Amaryca
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Felt like a lot of repeats from previous books。 It was nice to have a condensed version， but I would just buy their Cooking School cookbook instead。
Kimberly
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Helpful tips on how to improve 100 different cooking techniques。
Pinky
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This review has been hidden because it contains spoilers。 To view it， click here。 Great book for learning a specific cooking technique。 Each section shows step-by-step instructions on how to achieve a certain cooking technique followed by recipes to master that cooking technique。 This cookbook is put together well and easy for a beginner to follow the recipes with successful results。
Sherry Monger
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I love American’s Test Kitchen books and this one does not disappoint。 The writing is clear， the pictures are helpful and the organization makes the book easy to use。 Various techniques are discussed， followed by recipes that you can use to practise。 Searing， sauces， steaming and caramelizing vegetables， and the fish section are chapters I am especially interested in。
Ashley
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Of course this was extremely well done！
Katie
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Again， I really don't review or say I've read cookbooks but this one was really helpful。 They share techniques and then recipes where you would use them。 I like how the book was organized and the instructions clear。 I would consider buying this one to constantly refer to it， even though I may have already copied some of the recipes ;） Again， I really don't review or say I've read cookbooks but this one was really helpful。 They share techniques and then recipes where you would use them。 I like how the book was organized and the instructions clear。 I would consider buying this one to constantly refer to it， even though I may have already copied some of the recipes ;） 。。。more
jennet wheatstonelllsl
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Ks
Katrina E
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