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Article: FIRST COURSE; Only the best recipes get to be Cook's recipes
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- February 28, 2007
- Author:
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Copyright informationCopyright 2007 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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There's one thing you can count on with a recipe that Christopher
Kimball had a hand in:
It will work.
Hands down. No fooling. Come hell or high water. Pick your clich -
the recipe will turn out.
Kimball, founder and editor of Cook's Illustrated magazine, hears
this vote of confidence all the time from fans - and for good
reason. Kimball and his Boston-based test kitchen staff of 35 have
made a science out of "engineering" recipes, through painstaking
testing, to be foolproof.
Those recipes end up not only in Cook's but also on "America's
Test Kitchen" for PBS, in the newer Cook's Country magazine and in
countless cookbooks.
No more worries about weeping meringues, banana breads with gooey ...
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