| 9781940352848 |
| 1940352843 |
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Summary
Summary
When you think about cooking dinner, multiple pots and pans and a lot of multitasking (and cleanup) are probably quick to come to mind. Even a simple meal of chicken and a vegetable can require use of one pan for the chicken and another for the side dish. With this in mind, we set out to streamline dinner with a fresh, modern collection of recipes make the most of your Dutch oven, sheet pan, skillet, roasting pan, casserole dish, and slow cooker to deliver dinner using just one pot (no cheating!) and a minimum of hands-on time. These recipes simplify meal prep, but that doesn't mean we've sacrificed flavor. From Skillet Spanikopita to Sheet Pan Beef Fajitas to Indian-Style Vegetable Curry, we narrowed our ingredient lists to focus on delivering bold, fresh taste in every dish. Each recipe was tested (and re-tested) with the home cook in mind, and only the most flavorful meals made it onto these pages.
Author Notes
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!
Reviews (2)
Publisher's Weekly Review
The editors and chefs at America's Test Kitchen continue their quest for the best and most flavorful recipe in this curated collection of over 100 dishes that can be prepared in a single vessel. Many, such as pulled pork, lasagna, paella, and beef stew, are no-brainers and are included here, but the team offers much more in terms of variety and flavor, such as a pork tamale pie prepared in a skillet; chicken leg quarters with cauliflower and shallots roasted on a sheet pan; and Korean-style beef short ribs with bok choy in a Dutch oven. Many come together fairly quickly and with a minimum of fuss, but a handful require some planning. The hearty Peruvian roast chicken with Swiss chard and sweet potatoes, for example, takes close to three hours to prepare, and Spanish chicken and saffron stew can take up to five hours in a slow cooker. Regardless, devotees are sure to appreciate ATK's fiendish dedication to flavor, and will be rewarded with the final result. Dishes are organized according to cooking vessel (Dutch oven, sheet pan, etc), allowing readers to skip to their preferred method quickly and easily. As always, the book is peppered with small but useful tips to ensure consistency and flavor: blooming herbs in butter to boost flavor; how to trim a flank steak for tacos; grating garlic and ginger instead of chopping, etc. It's a solid collection harried gourmands are sure to appreciate. (Jan.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Busy home cooks everywhere will be delighted that America's Test Kitchen has released a new cookbook which, as the title suggests, includes exhaustively tested and re-tested recipes across the breadth of possible one-pan equipment. Using their signature scientific approach to cooking, they've generated a list of proven winners, organized by which single pan you'll be using. Each section begins with a few words on cookware: tips for using it, and tips for purchasing with best value and performance in mind. "Weeknight friendly" recipes are noted, and the volume includes a wide range of dishes for vegetarians and carnivores alike, representing a variety of taste profiles, with color pictures throughout. Clear instructions mean this volume should be accessible to even beginning cooks. VERDICT America's Test Kitchen sets their sights on "the ultimate challenge"-a delicious, unfussy, efficient one-pan meal-and they succeed. This book will take weeknight dinners to a new level.-Courtney McDonald, Indiana Univ. Libs., -Bloomington © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
