Swans Palette or Here in Americas Test Kitchen

Swan's Palette

Author: Forward Arts Foundation

Embark on a culinary journey with Atlanta's renowned hostesses to savor a collection of classic and contemporary recipes and entertaining suggestions. Rosie Clark, a famous Georgia artist, whose palette will whet your palate, whimsically illustrates this beautiful four-color cookbook. Recipes are included from the Foundation's restaurant, The Swan Coach House.

Books about: Zen Macrobiotic Cooking or Favorite Recipes of California Winemakers

Here in America's Test Kitchen

Author: Cooks Illustrated Magazin

The companion cookbook to our acclaimed public television series, Here in America's Test Kitchen brings you everything -- every recipe, every kitchen equipment test, every tasting, every discovery, even every flop from the 2003 season. Best of all, this handsome, photo-filled volume lets you share the discoveries and fun on your schedule -- not the network's!

From the search for perfectly crisp -- not flabby and greasy -- Buffalo wings to the best cherry cobbler that pairs real cherry flavor with a tender, feather-light biscuit topping…this companion volume puts you right at the side of the America's Test Kitchen detectives. Unlike most television shows and cookbooks, however, this one gives you a close-up look at our failures as well as our successes. After months of testing, our recipes for lemon meringue pie, twice-baked potatoes, and pan-roasted chicken are reliable because we've tested dozens of possible ways (including many failures) of making them.

In the pages of Here in America's Test Kitchen, you'll get a behind-the-scenes view of how we test recipes, taste-test foods, and put cookware through its paces. You'll meet the cooks, the editors, the tasters, the directors, and the rest of the staff. Filled with candid shots and 32 pages of color photos, you will get an intimate portrait of the inner workings of the Cook's test kitchen.

America's Test Kitchen is all about discovering how cooking really works, rooting out the bad recipes, and identifying the methods and techniques that produce real winners. Now you can have all of the recipes, the techniques, the taste-tests, the equipment ratings, and the shortcuts from our 2003 season in one volume.

Publishers Weekly

Kimball, founder of Cook's Illustrated magazine and host of the PBS show America's Test Kitchen, offers a preface to this guide to the tools, techniques and ingredients needed in today's kitchens, along with about 50 recipes. At first glance the casual cook might be daunted by the recipes, but by following the careful instructions an inexperienced cook could turn out a perfect meal consulting just one or two of the 26 chapters (e.g., "Party Foods," "Chicken in a Flash," "Ham Dinner," "Cookie Jar Favorites"). The editors offer such homey dishes as Cheesy Nachos, Spaghetti Putanesca, Scalloped Potatoes and Lemon Meringue Pie. Moreover, the recipes have been formulated to ensure short lists of ingredients and common home equipment. Veteran cooks will revel in the analysis of the science behind the recipes-the single bread recipe here, five pages long, answers questions that dozens of other cookbooks do not-and will appreciate the illustrated technique sidebars and brand-name comparisons of everything from pastas to saut pans. (Jan.) Copyright 2002 Cahners Business Information.