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COOKING KNOW-HOW
COOKING KNOW-HOW
Be a Better Cook with Hundreds of Easy Techniques,
Step-by-Step Photos, & Ideas for Over 500 Great Meals
BY BRUCE WEINSTEIN
AND MARK SCARBROUGH
ABOUT THE BOOK:
Bruce Weinstein and Mark Scarbrough, the creators of the bestselling Ultimate cookbook series, are known for their great recipes. But in their exciting new book, COOKING KNOW-HOW, Weinstein and Scarbrough provide more than just recipes: they demonstrate the essential techniques people need to become more confident in the kitchen.
Cooking Know-How is organized around 65 "master recipes" for a wide range of dinnertime favorites, from Filet Mignon, Ribs, and Pot Roast to Enchiladas, Thai Curry, and Vindaloo. The authors use each master recipe as a jumping-off point to teach basic techniques, providing detailed step-by-step instructions along with full-color how-to photographs. Once cooks understand the techniques, they can try out one of the eight recipe variations the authors provide at the end of each master recipe section (for Bean Soup, for example, the eight choices range from Black Bean Soup to Minestrone). Or, even better, they can start improvising their own variations.
Filled with authoritative how-to instructions, lively advice and asides, over 300 illuminating color photographs, and more than 500 terrific recipes, Cooking Know-How is a one-of-a-kind how-to cookbook--the ideal kitchen companion for both cooking beginners and veteran home chefs seeking to expand their skills and repertoire.
ABOUT THE AUTHORS:
Bruce Weinstein and Mark Scarbrough (Colebrook, CT) are the authors of the bestselling series of single-topic Ultimate cookbooks, including The Ultimate Ice Cream Book. They are contributing editors to Eating Well and columnists for Cooking Light, Today's Health and Wellness, weightwatchers.com, and Relish. Weinstein and Scarborough also write regularly for other magazines and newspapers and have appeared on the Today show, the CBS Early Show, and The View, among other programs.
RECIPE FEATURE FROM COOKING KNOW-HOW:
RECIPE FEATURE FROM COOKING KNOW-HOW:
MUSHROOM FRITTATA
(Makes 4 servings)
A quick lunch — or dinner — a frittata is like a simplified omelet: no flipping required. Because the oven's radiant heat can compromise the eggs' tenderness, the best frittatas are made stovetop.
INGREDIENTS:
4 tablespoons unsalted butter
6 ounces cremini mushrooms, cleaned and thinly sliced
2 medium garlic cloves, minced
2 teaspoons minced tarragon leaves
1/4 teaspoon grated nutmeg
8 large eggs, at room temperature
2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmigiano-Reggiano
4 tablespoons unsalted butter
6 ounces cremini mushrooms, cleaned and thinly sliced
2 medium garlic cloves, minced
2 teaspoons minced tarragon leaves
1/4 teaspoon grated nutmeg
8 large eggs, at room temperature
2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmigiano-Reggiano
DIRECTIONS:
1. Melt the butter in a 12-inch skillet over medium heat. (Do not use a nonstick skillet since it will later be placed under a heated broiler.)
2. Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
3. Stir in the tarragon and nutmeg; cook just until aromatic, maybe half a minute.
4. Whisk the eggs in a large bowl with the brandy until quite creamy and uniform. Pour into the skillet.
5. Cover, reduce the heat to low, and cook until the top is set, about 8 to 10 minutes. When done, you can pull back the edge with a heat-safe spatula.
6. Preheat the broiler. Top the frittata with the grated cheese. Place the skillet 4 to 6 inches from the heat source and broil until the cheese melts and browns a little, 1 or 2 minutes. Serve by cutting into wedges.
1. Melt the butter in a 12-inch skillet over medium heat. (Do not use a nonstick skillet since it will later be placed under a heated broiler.)
2. Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
3. Stir in the tarragon and nutmeg; cook just until aromatic, maybe half a minute.
4. Whisk the eggs in a large bowl with the brandy until quite creamy and uniform. Pour into the skillet.
5. Cover, reduce the heat to low, and cook until the top is set, about 8 to 10 minutes. When done, you can pull back the edge with a heat-safe spatula.
6. Preheat the broiler. Top the frittata with the grated cheese. Place the skillet 4 to 6 inches from the heat source and broil until the cheese melts and browns a little, 1 or 2 minutes. Serve by cutting into wedges.
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