This title in the How To Cook Master Series covers stews -- a dish that, while seeming to be quite simple, is actually anything but elementary. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. Inside the pages of How To Make Stew, we begin by answering some frequently asked questions. Which cuts of meat or types of fish are best for a stew? Which is the best place ...
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This title in the How To Cook Master Series covers stews -- a dish that, while seeming to be quite simple, is actually anything but elementary. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. Inside the pages of How To Make Stew, we begin by answering some frequently asked questions. Which cuts of meat or types of fish are best for a stew? Which is the best place to cook a stew, the stovetop or the oven? We tell you which ingredients make a difference and which ones don't. Once we cover the basic elements of the stew, we go on to provide you with a wide array of well-tested recipes, from pork vindaloo to beef goulash to a Sicilian fish stew. How to Make Stew will provide you with the tips and techniques you need to guarantee perfect stews.
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Very Good. Very Good condition. No Dust Jacket A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
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