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Cook's Illustrated Magazine, Cook's Illustrated Magazine Editors
96 pages • first pub 1999 (editions)
ISBN/UID: 9780936184371
Format: Hardcover
Language: English
Publisher: Not specified
Publication date: Not specified
Description
Did you know that the best chicken stock is made by first sauteing chicken parts? That meat, not bones, is the key to success with beef stock? That many vegetables should be broiled to bring out the flavor in pureed soups? Or that Parmesan rinds a...
Community Reviews
Content Warnings
—
Cook's Illustrated Magazine, Cook's Illustrated Magazine Editors
96 pages • first pub 1999 (editions)
ISBN/UID: 9780936184371
Format: Hardcover
Language: English
Publisher: Not specified
Publication date: Not specified
Description
Did you know that the best chicken stock is made by first sauteing chicken parts? That meat, not bones, is the key to success with beef stock? That many vegetables should be broiled to bring out the flavor in pureed soups? Or that Parmesan rinds a...
Community Reviews
Content Warnings