The world in a skillet

Christopher Kimball

Book - 2022

Liberating the skillet from commonplace fare, the author shares what he's learned from his travels and from cooks in more than thirty-five countries through more than one hundred recipes that will transform and expand use of this versatile piece of cookware.The Milk Street team draws on their expertise and techniques from around the globe to deliver bold yet simple one-skillet meals that take guess-work out of dinner and make clean-up a cinch. Features 125 photographed recipes adapted to skillet cooking - and every recipe comes together in under an hour - with time-saving tips and tricks for novice cooks, and step-by-step instruction.

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Location Call Number   Status
2nd Floor 641.77/Kimball Checked In
New York : Voracious, Little, Brown and Company 2022.
Main Author
Christopher Kimball (author)
Other Authors
J. M. Hirsch (author), Michelle Locke, Dawn Yanagihara, Wes Martin, Matthew Card, Diane Unger
First edition
Item Description
Includes index.
Physical Description
xv, 282 pages : illustrations (chiefly color) ; 28 cm
  • Done in one: on the table in an hour
  • Three-quarter time: on the table in 45 minutes
  • Quick-step: on the table in 30 minutes or less
  • Skillet sides: easy ways to dress up dinner
  • One-pan pastas: more flavor, less cleanup
  • Hearty grains: fast and filling
  • Stir-fries: swift and savory
  • Pan roasts and bakes: browned and bubbly
  • Skillet slices and sandwiches: hands-on eating
  • Recipes by ingredient
  • Index.
Review by Publisher's Weekly Review

In this latest from the team at Kimball's Milk Street (Milk Street Vegetables), a single pan takes on global cuisines to offer a delicious range of accessible dishes. With a home cook's efficiency in mind, recipes are grouped by the time it takes to prepare them (an hour, 45 minutes, under 30 minutes); the method (stir-fried, roasted, baked); and dish type (pasta, sandwiches, grains). Influences and techniques reach far beyond simple geography, evident in the way ketchup lends a sweet counterpoint to the spice in Trinidad pepper shrimp, and in the elements that ensure success when dry-frying Sichuan beef with celery (salt being a main one). Quinoa goes from understated to elevated--cooked in the style of risotto in a quick poblano-corn side dish--and a Georgian stew serves as the inspiration for braised bone-in chicken with herbs. Descriptions and origins for regional dishes--such as Syria's harak osbao (lentils and caramelized onions) and Sweden's pyttipanna (meat and potato hash with celery root)--are provided in the headnotes, offering a tasty opportunity to brush up on one's culinary knowledge, while "don't" tips designed to avoid missteps ("Don't brown the meatballs aggressively") lend solid guidance along the way. Kitchen adventures beckon in this expansive and appetizing collection. Agent: David Black, David Black Agency. (Apr.)

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Review by Library Journal Review

Inspired by the cross-cuisine concept of a single all-purpose cooking vessel (like the wok or the clay pot), the newest Milk Street cookbook (following Tuesday Nights Mediterranean) presents a wide variety of international recipes that can be made in a 12-inch skillet, the most common pan in U.S. home kitchens. The book has meat-forward, vegetable-forward, and grain-forward recipes (Vietnamese caramel pork; dry-fried green beans with Sichuan peppercorns; toasted pearl couscous with zucchini and herbs), in chapters organized around cooking times and specific techniques. Each recipe fits conveniently on one page, with a photo; the recipes themselves are clear and direct, with easily purchased ingredients and straightforward techniques. Each begins with a conversational introduction that puts the recipe in its cultural context and explains the way Milk Street modified it for ease of weeknight cooking. Finally, there's a useful recipes-by-ingredient index, as well as a more conventional subject index. VERDICT This is a fine purchase on its own and a solid entry in the Milk Street series.--Danise Hoover

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