About the Author:
Chris Kimball founded Cook's Magazine in 1980; it has grown to a paid circulation of 1,000,000. He hosts America's Test Kitchen and Cook's Country, which are the top-rated cooking shows on public television, reaching 2 million viewers per week in over 94% of American households. Kimball is a regular contributor to both the Today Show and the CBS Early Show. He has been written up in most major newspapers, many national magazines, including The New Yorker and Time, and regularly contributes to NPR's Morning Edition, including doing a regular Thanksgiving segment. He will also host a public radio show on cooking starting in the fall of 2010.
From Publishers Weekly:
What Gideon is to the hotel room, Kimball will soon be to the kitchen: inspirational, informative and probably ubiquitous. In this compendium of facts and firm opinions, the founding editor of Cook's Illustrated magazine details the research that informs his positions on the best pots, thermometers and knives and the value of pasta machines, microwaves and ice-cream makers. This evaluative approach extends to the 400 intensively tested recipes that advocate preferred methods for cooking rice, grains, fish, meat, poultry, sweets and more. Kimball dispels many widely held misconceptions as he asserts that an overnight soaking of dried beans is "vastly preferable" to a quick-soak and that a tightly trussed bird will roast unevenly. It took 33 tries in Kimball's count before he achieved the perfect pie crust; following his progress is like solving a delicious mystery. Some bread bakers may question the author's praise for rapid-rise yeast and his declaration that saltless bread is "inedible" (thereby dismissing a tradition of Tuscan bread-making), but these are quibbles about a highly personal book that tells not only how to prepare specific foods but why. For many, Kimball, who comes across as a purist's Martha Stewart, will be the ultimate source for such kitchen basics as the best method for roasting beef (a speedy 400 degrees for tenderloin; a more leisurely bout at 250 for tough bottom round). Kimball's experiments demonstrate that even experienced cooks don't know all the answers, although everyone will know more after reading this impressive compilation. 200 halftone illustrations not seen by PW. 40,000 first printing; BOMC/Good Cook selection; author tour.
Copyright 1996 Reed Business Information, Inc.
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