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Hardcover. Ex Library with usual markings, stamps and/or stickers. Good/acceptable condition. Hardcover showing minor shelfwear; corners worn; light bumping to spine edges; back board loose from binding. Text block appears unmarked, a few pages have light moisture wrinkling; no creasing or curling; tight binding. Page edges unmarked. Proceeds benefit the Pima County Public Library system, which serves Tucson and southern Arizona.
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From the Publisher

You can be the best cook you know by following a handful of “new rules” in the kitchen. Use herbs as greens, not garnish. Stop stirring your polenta. Super-starch your pasta. Use less liquid for more flavor.

These simple, transformational principles will change the way you cook, whether it’s Pasta with Sweet Corn, Tomatoes and Basil or Pan-Seared Salmon with Red Chili-Walnut Sauce or a Vietnamese Chicken Salad. With over 190 recipes and 75 New Rules for how to cook, your cooking will go from good to great. It will also be easier – less time and less prep – since the big, bold flavors of this new approach to cooking requires less time and technique to develop.


No. 4: For Dressing That Sticks, Salt Your Vegetables

Slick and watery vegetables can be hard to flavor; dressings and seasonings slide right off. Salting them first draws out moisture, leaving behind firmer, drier vegetables to which seasonings can stick


No. 13: Stop Stirring Your Polenta

For the creamiest, easiest polenta, all you need is an oven, a couple vigorous stirs and no endless whisking.


No. 29: Super-Starch Your Pasta

Create silkier, thicker sauces by cooking pasta and noodles in less water than typically called for, concentrating the starches that leach out of the noodles and into the cooking water.


No. 39: Steam, Don’t Boil, Your Eggs

Safeguard soft- or hard-cooked eggs against rubbery whites and overdone yolks by steaming instead of boiling. Steam transfers less energy to the eggs, cooking them more gently.


No. 49: Flat Birds Cook Faster, Crisp Better

Spatchcocking puts the breasts and thighs on an even plane so they cook at the same time. Flattening the bird also exposes all of the skin to heat, resulting in crisper skin.


No. 72: Stop Searing Your Meat

Skip the searing. It’s easier to build flavor into a stew by adding handfuls of herbs and plenty of robust spices. You’ll save the time and hassle.

Description

Product Description

JAMES BEARD AWARD FINALIST AND WINNER OF THE IACP AWARD FOR BEST GENERAL COOKBOOK -- Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street''s New Rules, with 200 game-changing recipes driven by simple but transformative insights into cooking.
 
This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
  • Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
  • Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don''t Let Neutral Ingredients Stand Alone)
  • Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)
  • Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don''t Boil, Your Eggs)
  • Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
  • Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)
You''ll also learn how to:
  • Tenderize tough greens quickly
  • Create creamy textures without using dairy
  • Incorporate yogurt into baked goods
  • Trade time-consuming marinades for quick, bright finishing sauces, and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work--a book full of lessons that will make you a better cook.

Review

ONE OF THE BEST COOKBOOKS OF THE YEAR

BuzzFeed, Chowhound, The Kitchn

" Guaranteed to make you a better cook... Simple techniques that will bring more flavor and better results to the table."― Parade

" Simple but smart solutions to make cooking a bit easier -- like how to keep dressing from sliding off salads, or how to thicken sauces without adding cream."― BuzzFeed

"All 200 recipes not only stand alone, but serve to illustrate one of 75 smart cooking rules and hacks that you''ll be able to apply when you want to improvise in the kitchen. In the manner of all the best cookbooks, the idea is not just to tell you what to cook, but to teach you how to make meals your own."― Chowhound

" A delightfully easy-to-follow cookbook with a bunch of little secrets -- 200 to be exact. These tips, tricks and techniques are perfect for the home cook who likes to know not only how to make food more delicious, but why a recipe works the way it does."― The Mercury News (San Jose)

"This clever collection of savory dishes illustrates 75 rules, such as using copious amounts of herbs to amp up flavor or incorporating mashed potatoes into dough for a tender crumb... offers dishes that feel modern and international... [a] generous and accessible volume... loaded with information on ingredients... and countless useful tips. Plenty of I-never-thought-of-that-moments fill this enticing and instructive book.― Publishers Weekly

" Highly recommend... Delicious recipes and sound techniques to improve and spice up everyday cooking routines."― Library Journal

"Revises standard culinary practices, honoring time-proven techniques while abandoning rigid constraints... Dishes are light, bright, and vegetable-forward... Kimball''s writing, unrivaled for clarity and precision, inspires confidence in every home cook."― New York Journal of Books

About the Author

Christopher Kimball''s Milk Street is located in downtown Boston--at 177 Milk Street--and is home to a cooking school, a bimonthly magazine, and public television and radio shows. They are the authors of Milk Street: The New Home Cooking, Milk Street: Tuesday Nights, which won both the IACP and James Beard Awards for General Cooking, and Milk Street: The New Rules.

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Customer reviews

4.6 out of 54.6 out of 5
710 global ratings

Top reviews from the United States

Jennifer Guerrero
5.0 out of 5 stars
Fabulous book for the experienced cook and empowering for a newbie!
Reviewed in the United States on October 29, 2019
This is a fantastic book! The chapters are pretty normal: Vegetables, Beans & Grains, Noodles & Breads, Eggs, Seafood, Chicken, Pork, and Beef, so you’ll navigate it in a way that’s familiar. The book breaks out 75 rules to make great food, and gives a few recipes that... See more
This is a fantastic book! The chapters are pretty normal: Vegetables, Beans & Grains, Noodles & Breads, Eggs, Seafood, Chicken, Pork, and Beef, so you’ll navigate it in a way that’s familiar. The book breaks out 75 rules to make great food, and gives a few recipes that illustrate each lesson. While any experienced cook would love it, it would be an empowering one to give people as they venture off into their first apartment or house. The recipes are global and flavor-focused, just like the other Milk Street books. The recipes aren’t terribly complicated, and the instructions are clear, so the cook is guaranteed a win. Most of the dishes are quick, but there are a few dishes that take all day, with the cook participating with the dish on and off.

My thoughts and pics of the dishes we tried:
1) Lentils with Swiss Chard and Pomegranate Molasses – p 67. (Rule #18: Don’t let neutral ingredients stand alone.) Okay, I tend to find lentils a little bland, so I was excited to try this one because it promised to be flavorful, and it is absolutely brilliant, because these lentils are delicious. The bowl quickly disappeared.
2-4) Beef, Orange and Olive Stew – p 265. (Rule #67: Use less liquid for more flavor.) This is just the best stew. There’s no pre-browning the meat. Just seasoned and tossed in some vegetables and into the oven it goes. It’s super tender and juicy and it’s so flavorful! Anchovies for a salty umami punch, garlic, onion, carrots, olives, red wine, sweet bell pepper, orange juice and zest, vinegar for a little more acidity, and parsley for a fresh pop. This one took 6 hours overall, but only about an hour of my time. Total keeper.
5) Spaghetti with Anchovies, Pine Nuts, and Raisins – p 102. (Rule #26: Parcook Pasta for Better Flavor.) I made this for lunch while the stew cooked away since I already had the tin of anchovies open for that. Great pasta, and there’s no trace of cheese anywhere. The toasted crunch of panko on top is a really nice touch.
6) Coquito – p 291. At the end, there’s a seasonal cocktail section. This is listed as “Warming Cocktails for Cool Evenings”. It’s cold and rainy right now, so a cozy drink sounded perfect. Coconut milk, sweetened condensed milk, and milk with rum and spices. This is a right decadent treat!
7) Turkish Poached Eggs with Garlicky Yogurt (Cilbir) – p 144. (Rule #37: Go low for the perfect poached egg.) This is the dish on the cover. This is getting a little ridiculous. I’ve made 5 dishes in the book now, and yeah, I’m proclaiming three to be the best ever, and not lightly. The garlicky yogurt, Aleppo pepper butter, and herbs make these eggs phenomenal.
8) Pan-Seared Halibut with Spicy Mint-Lemon Sauce – p 181. (Rule #44: Stick with single-sided searing.) This is nice and spicy, but the halibut, mint, and lemon are not overshadowed.
9) Spiced Stir-Fried Asparagus with Coconut – p 45. (Rule #12: For bolder sauces, lose the liquid.) This is one for the spicy food lovers. Asparagus with coconut, jalapeno, shallot, mustard and cumin seeds, and turmeric.
10) The last two dishes pair perfectly together.
11) Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad – p 219. (Rule #55: Season crumbs for better crust.) Really yummy and a quick and easy one for a busy weeknight.
12) Flatbread (Pizza) Dough – p 127 for Pepperoncini and Cheese Pizzas with Garlic-Herb Oil – p 129. The dough only rises for an hour and a half, so it’s a pretty quick one for a pizza. The rich fontina was fabulous against the spicy pepperoncini. Great pizza.
13) Summer Squash and Herb Salad – p 15. Summer squash with a lemony vinaigrette, herbs, almonds, and parmesan. Neat, fresh salad. It’s a great one for when you don’t want to have to cook anything. Even the zucchini and yellow squash are raw.

I’ve only had this for two days. I’ll update this as I play in the book more!

Some other dishes I have flagged to try: Avocado and Arugula Salad with Smoked Almonds – p 7 * South Indian Sauteed Spinach – p 25 * Spicy Potatoes with Peanuts and Scallions – p 31 * Indian-Spiced Potatoes and Peas with Chilies and Ginger – p 32 * Stir-Fried Green Beans with Pork and Oyster Sauce – p 41 * Creamy Polenta – p 51 with Butter, Garlic, and Anchovy Sauce – p 52 * Black-Eyed Pea Fritters – p 57 * Spanish Chorizo, Ham, and White Bean Stew – p 69 * Oaxacan Refried Black Beans – p 73 * Campanelle Pasta with Sweet Corn, Tomatoes, and Basil – p 83 * Spaghetti with Cilantro Yogurt – p 85 * Thai Stir-Fried Glass Noodles with Carrots and Roasted Peanuts (Pad Woon Sen) – p 91 * Butternut Squash and Feta with Toasted Pearl Couscous – p 101 * Pasta with Pesto alla Genovese – p 105 * Fettucini with Olives and Arugula – p 108 * Gemelli with Tomato-Almond Pesto – p 122 * Smashed Potatoes with Soft-Cooked Eggs and Mint (Yeralma Yumurta) – p 153 * Omelet with Mushrooms, Mustard, and Gruyere – p 158 * Southeast Asian-Style Mushroom Omelet – p 161 * Spanish Tortilla with Roasted Red Peppers – p 163 * Shrimp with Kerkennaise Sauce – p 175 * Mexican Shrimp in Garlic Sauce – p 183 * Crispy Chicken Under a Brick – p 197 * Chili-Red Pepper Chicken Kebabs – p 205 * Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing – p 210 * Lemon-Lime Lacquered Grilled Chicken – p 215 * Apricot, Saffron, and Tarragon Chicken en Cocotte – p 235 * Thai Grilled Pork Skewers – p 241 * Japanese Ginger Pork – p 245 * Suya-Spiced Pan-Roasted Pork Tenderloins – p 249 * Mexican Wedding Stew with Pork – p 254 * Thai Stir-Fried Beef with Basil – p 267 * Pan-Seared Steaks with Sherry and Caper Vinaigrette – p 273 * Meatballs in Chipotle Sauce – p 287 * Paprika-Garlic Beef and Pork Patties – p 289

*I received a copy to explore and share my thoughts.
116 people found this helpful
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Cecilia P
5.0 out of 5 starsVerified Purchase
Order unusual ingredients online
Reviewed in the United States on January 4, 2020
This is a lovely cookbook with some mouthwatering recipes, beautiful photos, and great tips (new to those of used to the techniques our moms taught us). I just wanted to add something that may easily be overlooked and, therefore, off-putting to some readers of reviews.... See more
This is a lovely cookbook with some mouthwatering recipes, beautiful photos, and great tips (new to those of used to the techniques our moms taught us). I just wanted to add something that may easily be overlooked and, therefore, off-putting to some readers of reviews. Some—definitely not all—recipes call for ingredients we day-to-day cooks are unfamiliar with. This includes things like pomegranate molasses, sumac, or Dukkah. Reminder: you have access to the internet, which means you can find almost anything (pomegranate molasses and sumac are right here on Amazon, for example) or the book tells you how you how to make it (Dukkah, for example). I live in the San Francisco Bay Area and a wide variety of “unusual” items are available to me at Trader Joe’s, Whole Foods (owned by Amazon) or my local supermarkets, but I still use internet sources for more unfamiliar items—I just google what I want. If it’s expensive, I can decide how worthwhile it is and either buy it, skip the recipe, or google alternative ingredients. I hope interested buyers of this book will give it a chance and be willing to take a stab at something that is different/challenging. So many of these tips will enhance recipes you already use—so I don’t think you’ll be disappointed with what you learn from ordinary cooks in other parts of the world.
38 people found this helpful
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Alison
4.0 out of 5 stars
A new way to cook.
Reviewed in the United States on October 16, 2019
I love it when restaurants bring out cookbooks. It shows to me how proud they are off their food and their willingness to allow people to recreate dishes at home. I thought that putting the 75 rules to "Change The Way You Cook" right in the beginning was brilliant. In... See more
I love it when restaurants bring out cookbooks. It shows to me how proud they are off their food and their willingness to allow people to recreate dishes at home.
I thought that putting the 75 rules to "Change The Way You Cook" right in the beginning was brilliant. In the e-book version I reviewed, a simple tap on the "rule" took you straight to that section - brilliant! And under every chapter, the "rule" plus recipes were well laid out - also one click takes you there in the e-book version. SO handy!!
The rules themselves were interesting and definitely a new way to look at cooking. Lots of them just make perfect sense and you wonder why they aren''t the "usual rule"!
I''ve never thought of the ingredients of a recipe in three parts before - foundation; counterpoint and embellishment - but it makes so much sense. This is something I will be using in future with all my meal planning and cooking.
Very detailed recipes with useful explanations as to why certain things are done a certain way. The methods are well- explained too and easy to follow.
Beautiful photography through out too.
53 people found this helpful
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Amazon Customer
2.0 out of 5 starsVerified Purchase
Noone I know will eat this stuff
Reviewed in the United States on August 21, 2020
Nice pics, but 15 ingredients for a side dish? Eh, another loser cookbook unless you want hundreds of dollars in odd ingredients and have several hours a day to do things like massage your kale with kosher salt before cooking. I seriously don''t know anyone who would... See more
Nice pics, but 15 ingredients for a side dish? Eh, another loser cookbook unless you want hundreds of dollars in odd ingredients and have several hours a day to do things like massage your kale with kosher salt before cooking. I seriously don''t know anyone who would bother to serve this ridiculous stuff, unless they are just downright bored, or pretentious . Top it off with the new rules being what all of us old cooks have known for years, and you have just another wannabe cookbook with wannabe followers
7 people found this helpful
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memery
5.0 out of 5 starsVerified Purchase
Pasta with Pistachios is Delicious!
Reviewed in the United States on December 3, 2019
We’ve enjoyed several recipes, and all turned out well. We’re hooked on the pasta with pistachios, tomatoes, and mint... delicious! I like the format; each recipe illustrates a rule and includes a brief explanation and beautiful photo. The recipes give me lots of... See more
We’ve enjoyed several recipes, and all turned out well. We’re hooked on the pasta with pistachios, tomatoes, and mint... delicious! I like the format; each recipe illustrates a rule and includes a brief explanation and beautiful photo. The recipes give me lots of international inspiration for flavors and techniques.
13 people found this helpful
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Beverly Brodowsky
5.0 out of 5 starsVerified Purchase
Life Changing Cookbook
Reviewed in the United States on November 13, 2020
I’m an accomplished home cook but I was looking to shake up my menu and cooking style considering that we’re dining home almost exclusively. I bought this based on a recommendation from friends who similarly care about tasty home cooking. I’ve been a fan of Christopher... See more
I’m an accomplished home cook but I was looking to shake up my menu and cooking style considering that we’re dining home almost exclusively. I bought this based on a recommendation from friends who similarly care about tasty home cooking. I’ve been a fan of Christopher Kimball for quite a while. This book has caused a great deal of excitement in my house and with my friends. After ordering about 15 new jars of spices (I thought I had so many to start with) I was able to create so many wonderful meals. My friends and I report to each other what page is on the menu for that evening. The biggest draw for me is the simplicity of many preparations. I love using newly found spices and new techniques! I even steam eggs for hard boiled eggs and they are perfect for days. Posted is a small sample of what I’ve prepared. The two on the left is the fennel-rosemary pan-roasted, the vegetables ingredients for the Sicilian caponata, and avocado and arugula salad. I used baby lettuce leaves instead. BTW, the caponata is a staple in my fridge now. It goes in omelets, on a Turkey sandwich, scooped up with some hummus and naan. Pretty much a part of my life now. Thanks to Milk Street “The New Rules” for helping me reinvent who I am as a cook!
2 people found this helpful
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Bookie
3.0 out of 5 starsVerified Purchase
Not very new!!!
Reviewed in the United States on March 2, 2021
The book is OK - pretty easy and accesible recipes, but definitely not new. One star deducted because Christopher Kimball CANNOT renew himself - still very attached to the old American approach to eating: - meat based: 1/3 of the book is dedicated to beef, pork... See more
The book is OK - pretty easy and accesible recipes, but definitely not new.

One star deducted because Christopher Kimball CANNOT renew himself - still very attached to the old American approach to eating: - meat based: 1/3 of the book is dedicated to beef, pork and chicken. Despite the facade of catching up with the times.

Milk Street continues not to live up to its own goal - truly broaden the way we in the USA approach food, cooking, and how and what we eat. It certainly has a veneer of "worldliness" and "openness" to the vast diversity of cooking around the world, but it continues to miss he target. I''m not pushing for vegetarianism, but a new approach to eating and new rules requires rethinking the impact of meat eating on the planet. The REAL NEW rule are Americas overconsumption of animal protein during the last century and the impact on the land and the animal kingdom - just look and compare with the traditional ways of cooking and the ingredients used around the globe.

The second star is deducted for the very patronizing "Don''t" paragraph in the introduction of every recipe: they are repetitive, lack inspiration, information, and "newness".
2 people found this helpful
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Kathleen Kennedy
5.0 out of 5 starsVerified Purchase
Excellent cookbook, well worth the price!
Reviewed in the United States on February 13, 2020
I have tried only three recipes, but they were all fabulous and have made all three twice already. I don’t have the book on hand right now so don’t have the exact names, but they are tomato salad, mushroom omelet, and spaghetti with cilantro pesto (my favorite!). All... See more
I have tried only three recipes, but they were all fabulous and have made all three twice already. I don’t have the book on hand right now so don’t have the exact names, but they are tomato salad, mushroom omelet, and spaghetti with cilantro pesto (my favorite!).
All three were very easy to make. I also enjoyed all the “new rules”. I want to cook the whole book!
4 people found this helpful
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Top reviews from other countries

Mrs Kindle
5.0 out of 5 starsVerified Purchase
Informative
Reviewed in the United Kingdom on October 30, 2020
Lots of little tips to save time and improve flavour, good modern shortcuts and tips.
Report
Amazon Customer
4.0 out of 5 starsVerified Purchase
Love the Milk st. new rules
Reviewed in Canada on March 5, 2020
Learned new techniques and tricks to help enhance my cooking skills. Found it to be written in a user friendly presentation and langage.
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You can be the best cook you know by following a handful of “new rules” in the kitchen. Use herbs as greens, not garnish. Stop stirring your polenta. Super-starch your pasta. Use less liquid for more flavor.

These simple, transformational principles will change the way you cook, whether it’s Pasta with Sweet Corn, Tomatoes and Basil or Pan-Seared Salmon with Red Chili-Walnut Sauce or a Vietnamese Chicken Salad. With over 190 recipes and 75 New Rules for how to cook, your cooking will go from good to great. It will also be easier – less time and less prep – since the big, bold flavors of this new approach to cooking requires less time and technique to develop.


No. 4: For Dressing That Sticks, Salt Your Vegetables

Slick and watery vegetables can be hard to flavor; dressings and seasonings slide right off. Salting them first draws out moisture, leaving behind firmer, drier vegetables to which seasonings can stick


No. 13: Stop Stirring Your Polenta

For the creamiest, easiest polenta, all you need is an oven, a couple vigorous stirs and no endless whisking.


No. 29: Super-Starch Your Pasta

Create silkier, thicker sauces by cooking pasta and noodles in less water than typically called for, concentrating the starches that leach out of the noodles and into the cooking water.


No. 39: Steam, Don’t Boil, Your Eggs

Safeguard soft- or hard-cooked eggs against rubbery whites and overdone yolks by steaming instead of boiling. Steam transfers less energy to the eggs, cooking them more gently.


No. 49: Flat Birds Cook Faster, Crisp Better

Spatchcocking puts the breasts and thighs on an even plane so they cook at the same time. Flattening the bird also exposes all of the skin to heat, resulting in crisper skin.


No. 72: Stop Searing Your Meat

Skip the searing. It’s easier to build flavor into a stew by adding handfuls of herbs and plenty of robust spices. You’ll save the time and hassle.

Description

Product Description

JAMES BEARD AWARD FINALIST AND WINNER OF THE IACP AWARD FOR BEST GENERAL COOKBOOK -- Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street''s New Rules, with 200 game-changing recipes driven by simple but transformative insights into cooking.
 
This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
  • Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
  • Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don''t Let Neutral Ingredients Stand Alone)
  • Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)
  • Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don''t Boil, Your Eggs)
  • Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
  • Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)
You''ll also learn how to:
  • Tenderize tough greens quickly
  • Create creamy textures without using dairy
  • Incorporate yogurt into baked goods
  • Trade time-consuming marinades for quick, bright finishing sauces, and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work--a book full of lessons that will make you a better cook.

Review

ONE OF THE BEST COOKBOOKS OF THE YEAR

BuzzFeed, Chowhound, The Kitchn

" Guaranteed to make you a better cook... Simple techniques that will bring more flavor and better results to the table."― Parade

" Simple but smart solutions to make cooking a bit easier -- like how to keep dressing from sliding off salads, or how to thicken sauces without adding cream."― BuzzFeed

"All 200 recipes not only stand alone, but serve to illustrate one of 75 smart cooking rules and hacks that you''ll be able to apply when you want to improvise in the kitchen. In the manner of all the best cookbooks, the idea is not just to tell you what to cook, but to teach you how to make meals your own."― Chowhound

" A delightfully easy-to-follow cookbook with a bunch of little secrets -- 200 to be exact. These tips, tricks and techniques are perfect for the home cook who likes to know not only how to make food more delicious, but why a recipe works the way it does."― The Mercury News (San Jose)

"This clever collection of savory dishes illustrates 75 rules, such as using copious amounts of herbs to amp up flavor or incorporating mashed potatoes into dough for a tender crumb... offers dishes that feel modern and international... [a] generous and accessible volume... loaded with information on ingredients... and countless useful tips. Plenty of I-never-thought-of-that-moments fill this enticing and instructive book.― Publishers Weekly

" Highly recommend... Delicious recipes and sound techniques to improve and spice up everyday cooking routines."― Library Journal

"Revises standard culinary practices, honoring time-proven techniques while abandoning rigid constraints... Dishes are light, bright, and vegetable-forward... Kimball''s writing, unrivaled for clarity and precision, inspires confidence in every home cook."― New York Journal of Books

About the Author

Christopher Kimball''s Milk Street is located in downtown Boston--at 177 Milk Street--and is home to a cooking school, a bimonthly magazine, and public television and radio shows. They are the authors of Milk Street: The New Home Cooking, Milk Street: Tuesday Nights, which won both the IACP and James Beard Awards for General Cooking, and Milk Street: The New Rules.

Product information

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale

Milk Street: The New sale Rules: Recipes That Will new arrival Change the Way You Cook outlet online sale