This impressive installment from America's Test Kitchen equips readers with dozens of repertoire-worthy recipes. The editors thoughtfully address kitchen questions in sidebars accompanying each recipe, such as how to crisp chicken skin ("Tricks like elevating the poultry on a rack while cooking in the oven help with this, as does cutting slashes in the skin"), or select the correct skillet ("Traditional skillets are made from materials that allow food to adhere slightly... creating the browned bits of food that are the foundation of a great seared steak or pan sauce"). The editors present recipes with ample photos that make accessible deceptively daunting classics, such as steak frites, shrimp and sausage gumbo, and chicken with 40 cloves of garlic. There are plenty of Eastern-inspired classics like shrimp pad thai, tofu banh mi, and chicken tikka masala with cauliflower and basmati rice. Breakfast recipes include overnight yeasted waffles, French toast casserole, and a free-form summer fruit tart. This is a must-have for beginner cooks and more experienced ones who wish to sharpen their skills. (Sept.) © Copyright PWxyz, LLC. All rights reserved.

*Starred Review* The latest, super useful, approachable, and photo-laden cookbook from the team behind America's Test Kitchen will nudge curious but hesitant home cooks toward everyday recipes that are a little more complicated, and a lot more rewarding, than garden-variety ""easy"" fare. ATK's approach, always both conversational and informative, here especially feels like a cross between Michael Pollan's Cooked (2013) and Mark Bittman's How to Cook Everything series. In addition to upfront material presenting the science and specifics of cooking methods and seasonings, ""why this recipe works"" and ""think like a cook"" sidebars in each of the 200-plus recipes provide further reading. And reading it all is highly recommended; even experienced chefs will learn something new. Intuitively organized, this focuses on dinner but covers every meal of the day, including meat-based and vegetarian mains, soups and sides, sauces, and ""back-pocket"" baked goods and breads, with clear steps, time allotments, variations, and advice about which would be good for entertaining. Takeout aficionados might even be convinced to make grain bowls, pad thai, or chicken cauliflower tikka masala from scratch. This must-have also covers knife skills, stocking the kitchen, and essential equipment.--Annie Bostrom Copyright 2018 Booklist

The editors of America's Test Kitchen promise to help readers establish a repertoire of go-to recipes for everyday and special occasions. The first part of this newest work covers kitchen basics: outlining the "10 Habits of a Good Cook," listing staples, and highlighting how-tos, such as knife skills, vegetable and fruit prep, and methods for cooking with liquids, fats, dry heat, and open flames. The book goes on to list recipes and strategies on "the simplest way to cook everything," including "think like a cook" prompts to elevate simple ingredients and encourage experimentation. Arranged into a "What's for Dinner?" menu, recipes boast pastas, poultry, meat, fish, and vegetarian dishes. From African sweet potato & peanut stew to classic pot roast, the recipes range from comfort foods to modern standard fare. VERDICT A primer for cooks of any level, this volume is especially useful for those interested in trying new dishes and gaining comfort in the kitchen. With a wide range of recipes, this is sure to be a crowd-pleaser.-Gricel Dominguez, Florida International Univ. Lib., Miami © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.