Here in America's Test Kitchen: All-New Recipes, Techniques, Equipment Ratings, Food Tastings, and Science Experiments from the Hit Public Television Show [VINTAGE 2002] [FIRST EDITION, FIRST PRINTING]

As new condition black-and-white boards with red, white, and black front cover and spine lettering contained in a fine condition non price-clipped photographic dust jacket. Includes List of Other Books by the Editors of Cook's Illustrated; Preface by Christopher Kimball; Acknowledgments; Here in America's Test Kitchen; Credits and Index. Illustrated with a section of color photographic plates plus numerous black-and-white photographs, charts and drawings. "America's Test Kitchen is the hit public television show filmed in the test kitchen of Cook's Illustrated magazine just outside of Boston. Every day our editors and test cooks develop recipes, rate cookware, taste-test ingredients, and perform science experiments. Here in America's Test Kitchen provides the recipes, ratings, and tastings from the show. Hundreds of photos give you an insider's view of America's most famous test kitchen." - from the rear outer jacket. "Would you like to know how to roast a whole turkey on the grill? Do you want to learn the secrets to ultra-rich chocolate cookies? Can you make great cinnamon buns - from start to finish - in just one hour? Do you know the best way to make real Texas-style chili? If these are the kinds of questions you're likely to ask when it comes to cooking, then America's Test Kitchen is the place you should go for answers. Home to the hit public television show, Amereica's Test Kitchen combines the knowledge and experience of 20 test cooks and editors who chop, simmer, bake, and taste all day, every day. In our real working kitchen based just outside of Boston (which doubles as a set for the show and home to Cook's Illustrated magazine), we test the best methods for preparing your favorite dishes, from lasagna and green bean casserole to grilled pork chops, banana bread, and New York-style cheesecake. Unlike most television shows and cookbooks, however, this one gives you a close-up look at our failures as well as our successes. Our kitchen is no different from any other - we just have more time to learn from our mistakes. After weeks of testing, our recipes from lemon meringue pie, beef burgundy, and chicken piccata are reliable because we've tried every possible way (including the worst ones) of making them. But America's Test Kitchen is about more than just good home cooking. We all know that even the best recipe may not turn out right if you don't have the right equipment or ingredients. That's why we test everything from nonstick skillets and potato mashers to measuring cups and charcoal grills. Here in America's Test Kitchen tells you which of these products work, which ones don't and why. We take the same approach to pantry staples. Should you pay more money for sea salt? Can instant rice compete with the real thing? To find out, we conducted dozens of blind taste-tests in the kitchen and picked our favorite brands of chili powder, spaghetti, tortilla chips, molasses, and more. Because time is so precious, our test cooks are always on the lookout for quicker, smarter ways to handle everyday kitchen tasks. Here in America's Test Kitchen contains dozens of quick tips that will show you how to clean a grill with a foil ball, shred cheese without the mess, and ladle soup without drips. Science experiments explain why evaporated milk makes the best macaroni and cheese and how coffee is decaffeinated. America's Test Kitchen is all about figuring out how cooking really works. We want to root out the bad recipes, the ones that get half-eaten by guests, and identify the methods and techniques that produce real winners, the sorts of dishes that will make us look good as home cooks. Welcome to America's Test Kitchen and a "show-me" style of cooking that takes nothing for granted." - from the inner front and rear jacket flaps.…