Growing up in a household where my mother cooked full meals six days a week, my knowledge of frozen meals was limited at best. We ate out once a week. Most days, our suburban house was filled with rich aromas that told stories of our southern heritage. My mother grew her knowledge of soups, salads, meats, and desserts through the purchase of cookbooks. As I went off into the world, I took the base of what she provided and bought cookbooks of my own. Many of my cookbooks did not survive the various moves over the years, so I am glad to have transitioned to the use of digital cookbooks.
My choice for cookbook of the week is The Complete America’s Test Kitchen TV Show Cookbook. I actually enjoy watching America’s Test Kitchen on weekends when I have time. The appeal of the show is how they test various recipes you will want to share with friends and come up with a winner. They also test various products on the show and give honest feedback on performance. Using my Samsung Tablet, I am able to store cookbook after cookbook without taking up huge amounts of space in my apartment.
I bookmarked tons of recipes I wanted to try and made changes to suit my personal taste. Before purchasing a cookbook, I always look for instructions that make sense, great visuals, limited to no use of items that come from a can. For me, the point of purchasing a cookbook is mastering learning to cook a dish from scratch.
Cookbooks allow you to try new foods and techniques from different cultures. Over the years, I have been able to add French, Italian, Jamaican, and other cultures to the foods I grew up eating. Yes, you buy lettuce, but it is nice having twenty new ways to eat it when the old ways get tiresome. As on the show, this book offers tips on equipment, which I really appreciate. The book really keeps consistent with the structure of the show. I was excited to try recipes like Cider Glazed Pork Chops, Nut Crusted Chicken Breasts, Marbled Blueberry Bundt Cake, Glazed Salmon, and Spaghetti with Lemon and Olive Oil.
Over the weekend, I switched the spaghetti with linguine to make Linguine with Lemon and Olive Oil from their recipe while adding shrimp and broccoli.
1/2 pound linguine
1/4 cup olive oil
2 medium shallots
1/4 heavy cream
2 cups broccoli
1/2 cup parmesan cheese
1/4 cup lemon juice
2 tablespoon basil
2 tablespoons of butter
2 cups of medium sized shrimp
I cooked and drained the pasta. While my broccoli was steaming I mixed the olive oil, heavy cream, parmesan cheese, lemon juice, and basil in a sauce pan. After cooking my shrimp with shallots, I added the pasta and sauce to my skillet and added salt and pepper for taste. It came out amazing. This is a can’t miss cookbook that’s worth every dollar.