Christopher Kimball’s Milk Street delivers more than 125 new recipes from grains and salads, to a new way to scramble eggs, to simple dinners and twenty-first-century desserts. The book was written in a way that there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Skillet-charred Brussels sprouts, Japanese fried chicken, rum-soaked chocolate cake, Thai-style coleslaw, and Mexican chicken soup all deliver big flavors and textures without having to learn a new culinary language. These recipes are more than just good, they teach a simpler, bolder, healthier approach that will change the way you cook forever. Cooking will become an act of pure pleasure, not a chore. 336 pages.
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