{"product_id":"2fffe3-the-best-soup-stews","title":"Best Soup \u0026 Stews - Cook's Illustrated (2001 Hardcover First Edition)","description":"\u003cp\u003e\u003cspan\u003eWhat's the secret to great chicken stock? Can you make authentic chili con carne at home? Which cut of meat makes the best beef stew? How do you make corn chowder that really tastes like corn? What's the best way to thicken New England clam chowder? Why do white beans sometimes split open (and how can you prevent this from happening)?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn an exhaustive effort to answer these questions, the staff of Cook's Illustrated magazine simmered more than 6,000 pots of soup and stew. The result is Soups \u0026amp; Stews, a cookbook unlike any other. We tried every possible method to bring you only the very best techniques and recipes. Do you really have to simmer chicken stock all day? (The answer is no, as long as you first sauté the chicken parts.) What cheeses make the best crust for French onion soup? Which cut of pork gives split pea soup the best flavor? Do you need to soak black beans before making soup? Can the common white mushroom be used to produce a soup with real character?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat's the secret to tender stew meat? Over the last nine years, we've tested 3o recipes for bouillabaisse, 65 versions of beef stew, and nearly 100 kinds of chicken soup. Now you can have the very best versions of these recipes, and much more, all in one volume.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSoups \u0026amp; Stews also contains 200 illustrations that show you how to cut up a chicken, shape matzo balls, fill tortellini, and mince ginger. You'll learn a quick tip for pitting avocados and an easy way to cut up butternut squash. No-nonsense equipment ratings and taste tests of supermarket foods are also included. Find out which commercial chicken broth received our highest rating, which blender turns out the smoothest pureed soups, and which pot is best for making stews. You'll also learn which types of fish make the best homemade stock, how to cut your own stew meat from roasts and steaks, and why frozen peas are better for soup than fresh.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMore than 200 recipes cover just about every soup and stew imaginable. Choose from favorites such as Manhattan Clam Chowder, Cream of Tomato Soup, Lobster Bisque, Chicken Noodle Soup, Cincinnati Chili, Gumbo, and Beef Barley Soup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExplore the world of soups and stews with international recipes such as Coq au Vin, Hot-and-Sour Soup, Irish Stew, Borscht, Beef Goulash, and Miso Soup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe invite you to step into our test kitchen and stand next to our stove as we test the best way to brown stew meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou'll learn which brands of chicken make the best-tasting stock. You'll learn how to shape your own wontons and make your own Thai curry paste. With Soups \u0026amp; Stews at your side, we guarantee that you will never turn out a bland pot of soup or a greasy stew with tough, stringy meat. With Soups \u0026amp; Stews as your guide, cooking favorite and new recipes will be easy and foolproof.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":53647443493163,"sku":null,"price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0762\/6896\/2091\/files\/B1F451B1-CE86-4C8F-AD0E-6DA141BB61A0.jpg?v=1781280327","url":"https:\/\/spoonskitchenexchange.com\/products\/2fffe3-the-best-soup-stews","provider":"Spoons Kitchen Exchange","version":"1.0","type":"link"}