Amazing! I seldom purchase cookbooks now in light of the fact that there is such a great amount of accessible on the web, yet this book merits the buy. I simply gotten mine yesterday and remained up late understanding it. There are 2 things that make this book emerge. In the first place, America's Test Kitchen gourmet experts do the best employment of testing formulas, strategies, fixings, and so forth so you realize they'll be great. Second, this is substantially more than a book of formulas. There are helpful hints, clarifications for why they picked a specific thing (e.g. dried beans versus canned, mark proposals), and phenomenal outlines that analyze distinctive kinds of vegetables or fish or beans. I'm an alum of the CIA and this book is positively on a par with our course books. I intend to take a gander at more ATK books.
Watch the Video in Youtube
About the Author
America’s Test Kitchen is well-known across its top-rated television shows with more than 4 million weekly PBS viewers, bestselling cookbooks, magazines, and cooking schools. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, Cook’s Country, and Cook’s Science are the work of over 60 passionate chefs based in Boston, Massachusetts who put ingredients, cookware, equipment and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Dan Souza, Lisa McManus, and our fabulous team of test cooks!
About the Product
The Mediterranean Way of Eating
There isn’t a single 'diet' that encompasses the entire Mediterranean region—spice-laden dishes of Morocco bear little resemblance to the lemon- and caper-laced cuisine of southern Italy. Rather, Mediterranean cooking is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. Fresh, high-quality ingredients and simple preparation techniques let the extraordinary flavors shine.
Fresh & Bright Flavors
Pan-Roasted Swordfish with Chermoula
We took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing.
Fava Bean and Radish Salad
These Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times.
Red Lentil Soup with North African Spices
The mild flavor of red lentils do not require a bit of embellishment, so we started by sautéing onion in olive oil and used the warm mixture to bloom some fragrant North African spices.
Marinated Green and Black Olives
We opted for olives with pits, which have better flavor than pitted ones, and found that tasters preferred brine-cured olives to salt-cured for their subtler flavors.
Very good book! Lots of famous food in Mediterranean countries. Even if I don’t follow the recipes, they give me many inspirations about what to make, and the steps explanation is very good!