Actually took a good, long look at the latest issue of Cook's Country magazine the other day. Definitely plan to try their pot roast recipe as soon as they explain what "espresso powder" is. There are several other recipes I'd like to try too, not to mention the Christmas cookie recipes in the last issue - wonder if they'd ship well?
We've enjoyed both Cook's Country and Cook's Illustrated - they evaluate cooking equipment, ingredients and tools a la Consumer Reports, explain cuts of meat or types of flour, and even explain the chemistry of cooking and why a given ingredient can hurt or help a recipe. Their Thanksgiving issue is definitely a keeper - steps you through all the stages of assembling a traditional turkey dinner, warning how to avoid common pitfalls and suggesting variations or alternatives to traditional dishes.
We're only going to keep Cook's Country - Cook's Illustrated is more technical - which is still more than I can keep up with, but I can dream, right?
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