How to Cook Holiday Roasts & Birds

by Editors of Cook's Illustrated Magazine

Hardcover, 1998


Call number

ATK -- 1998

Call number

ATK -- 1998



Boston Common Press (1998), Edition: 1st, Hardcover, 96 pages


Full of fresh ideas for mastering the challenge of simple roasts, this volume of the How to Cook Master Series is a must have. One of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. We discovered that brining a turkey ensures juicy white meat, that dry aging Prime Rib yields strong, rich flavor and that a simple glaze gives Cornish game hens a deep mahogany skin. We explain how to maximize the flavor, texture, and moisture of different cuts of meat through a variety of techniques. Also included are dozens of reliable recipes for glazes, gravies, stuffings and accompaniments. Come next holiday, you will be thankful to have the well-tested recipes and helpful hints contained in How to Cook Holiday Roasts and Birds.… (more)

Physical description

96 p.; 7.1 inches
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