One of the New York Times Book Review's Best Books of the Year: Change the way you cook with easy new techniques and simple, healthy recipes from a "revolutionary" culinary trailblazer (Houston Chronicle).
For more than twenty-five years, Christopher Kimball has delivered delicious and easy recipes for home cooks. Now, with his team of cooks and editors at Milk Street, he promises that a new approach in the kitchen can elevate the quality of your cooking far beyond anything you thought possible.
Christopher Kimball's Milk Street, the first cookbook connected to Milk Street's public television show, delivers more than 125 new recipes full of timesaving cooking techniques arranged by type of dish: from grains and salads to simple dinners and twenty-first-century desserts.
At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Deliver big flavors without learning a new culinary language with these mouthwatering dishes:
- Skillet-Charred Brussels sprouts
- Japanese fried chicken
- Rum-soaked chocolate cake
- Thai-style coleslaw
- Mexican chicken soup
These recipes are more than delicious. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore.
Welcome to the new home cooking. Welcome to Milk Street.
|Publisher:||Little, Brown and Company|
|Product dimensions:||10.60(w) x 8.50(h) x 1.10(d)|
About the Author
Christopher Kimball's Milk Street is located in downtown Bostonat 177 Milk Streetand is home to a cooking school, a bimonthly magazine, and public television and radio shows. They are the authors of Milk Street: The New Home Cooking, Milk Street: Tuesday Nights, which won both the IACP and James Beard Awards for General Cooking, and Milk Street: The New Rules.