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Christopher Kimball's Milk Street: The New Home Cooking, by Christopher Kimball

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Review

One of the Best Books of the Year - NPR, New York Times Book Review"Bound to cause his fans to rejoice... even though its production values may be in the coffee-table league--a full-color image appears opposite every recipe--this book is designed for hard, occasionally sloppy, countertop duty. Recipes and accompanying photographs are contained on a single two-page spread, meaning that there is no frustrating flipping back and forth... The book fulfills its promise of sourcing the world's cuisines in search of flavor bombs that are made easy to produce in American kitchens."―The Wall Street Journal"The book is so beautiful... I can't wait to try it."―Rachael Ray"Overall gold... You already know and trust him from his years leading the way on America's Test Kitchen. Now, he's adding a different kind of spice to life... through his recipes and his research, he aims to connect us all."―Tasting Table"This approachable book compiles an array of global recipes that are bold in flavor, yet simple enough for the home cook. Try the mouth-watering soups, such as Spicy Red Lentil Stew and Spanish Garlic. And be sure to pay attention to the technical tips along the way."―RealSimple"Geeky gourmands will find Milk Street to be mandatory reading... Cultures collide on plates [and] layered spices unleash flavors just as well as slow cooking unlocks them."―Boston Herald"All the recipes offer the reliability that Kimball is famous for, and there are lists of pantry staples and cooking tips included with some recipes to help readers get dinner on the table with ease...Egg dishes go from a simple scramble cooked in olive oil to curry braised eggs that promise to reinvent breakfast, and possibly dinner. Vegetable recipes are particularly interesting... [and] Kimball's fans will be pleased with this latest cookbook."―Publishers Weekly"New, exciting, and revolutionary... with recipes that reflect the multicultural world we live in, Christopher Kimball's Milk Street: The New Home Cooking embraces global flavors with a fervor... [its] smart, encompassing recipes... [are] game-changing."―Houston Chronicle"Fans...will find much to love in Kimball's... approach here, explaining the whys and hows of recipe revisions to consistently produce the best results at home... Overall, with its testing notes, short ingredient lists, and firm directions (each recipe has a "don't" section), this volume is a trustworthy and easy-to-use collection of international flavors from one of the nation's best cooking teachers."―Booklist"As the leader of an elite squad of talented recipe doctors, Kimball tossed aside inherited cooking truisms in favor of insights... earned through countless hours clocked in the, yep, test kitchen."―Epicurious

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About the Author

Christopher Kimball's Milk Street is located in downtown Boston--at 177 Milk Street--and is home to a cooking school, a bimonthly magazine, and public television and radio shows. This is Milk Street's first book.

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Product details

Hardcover: 336 pages

Publisher: Little, Brown and Company; 1st Edition edition (September 12, 2017)

Language: English

ISBN-10: 031643728X

ISBN-13: 978-0316437288

Product Dimensions:

8.8 x 1.1 x 11 inches

Shipping Weight: 3.4 pounds (View shipping rates and policies)

Average Customer Review:

4.1 out of 5 stars

102 customer reviews

Amazon Best Sellers Rank:

#59,822 in Books (See Top 100 in Books)

I like the cookbook a lot for the same reasons other reviewers like it, but if you have a subscription to Milk Street magazine I would not purchase it. A lot of the same recipes are in the magazine and I am sure the ones that are not will be put in future issues.

Christopher Kimball taught me to cook. I've spent almost 20 years reading, re-reading, absorbing, and cooking from his previous publications, and I've become a very serious home cook over time following his guidance and good sense. His writing about food, his no-nonsense approach to ingredients and equipment and technique, his generous philosophy of sharing great meals with others are all part of the way I look at and approach food, and I am already in love with this new collection. These aren't "the best" version of things you already make. These are "the best" version of little gems from around the world that you might not have thought to try at home, and so far, all have been a revelation in flavor and texture. I made the Thai Fried Rice (substituting smoked pork belly for the pancetta, since that was in the original recipe he referenced) yesterday, and my husband said it was one of the best things he'd ever eaten....and I literally just made it again today. It was crave-able and intense and delicious and worth cooking two days in a row. I feel like this is just the shot in the arm my cooking needed--I've become pretty good at many of the traditional stand-bys, and I'm ready to up my game with some new, bold, amazing flavors. But, as always with Kimball, that doesn't mean ordering dozens of fussy exotic spices or investing in all new trendy equipment. It just means new combinations, new techniques, and amazing results. So glad he is sharing this new direction in home cooking with his fans!

This book is genius and makes me excited to cook. Easiest pie dough recipe ever. Love the pumpkin tart and Spanish spiced pork tenderloin bites. Maximum flavor for ease of cooking!

Solid cookbook focusing on global recipes/flavors for the American home kitchen. Roughly /3 of the cookbook is European-influenced recipes, 1/3 Asian, and 1/3 Americas/Middle East. Has a few technique/equipment suggestions scattered about the recipes. Also has a chapter listing suggested pantry items, some of which they admit are a little difficult to find (such as verjus).On a difficulty scale of beginner to expert, I'd say that this book is at the upper end of beginner/lower end of intermediate due to some skills being a little more than basic and their are some ingredients required that may require you to seek out a higher end grocery store, order on-line, or a specialized grocery store like 99 Ranch or H Mart. And as evidenced by some of the other reviews on Amazon, the international flavors may not be for everyone.None of the recipes are a revelation, but it does collect a lot of internationally-influenced recipes in one book. So if someone wants to broaden their horizons, this is a good way to do so without buying multiple cookbooks. It would be a good addition to someone's library if they already have a couple of fundamentals cooking/baking cookbooks and want to expand their repertoire into international flavors.

I passed on subscribing to Milk Street Magazine when it first came out, thinking the recipes seemed too exotic and/or time consuming. However, when the Milk Street TV show started airing, I realized that couldn't be further from the truth. A lot of these recipes are much simpler than Kimball's ATK/Cook's Illustrated recipes, and every single one I have made so far has been a huge hit in my house. While ATK's sciencey approach often adds steps (or extra dishes to wash) to recipes, the philosophy here is big flavors from ingredients that you probably don't use all of the time--but not crazy exotic ones that you can't find. White miso, for example, or fish sauce, which are readily available in most supermarkets these days, but something not used often by the average American home cook. My most recent success from this book was the soba noodles and asparagus, which are tossed with a mix of salted butter, white miso, grated ginger, and scallions. Easy and delicious!

Yes, some of the recipes are in the magazine but who has the organizational ability to file them all for future reference. Worth the money to have them all in one place on the shelf. Like one of the other reviewers stated, I gave up marking the ones I wanted to try when I realized I wanted to cook them all. Three down so far and each one delicious. One of my favorite cookbooks.

My new favorite cookbook. And I have over 100 cookbooks in my collection. Every recipe is stellar. The pie/tart crust is worth purchasing this book all by itself. If you've watched the show then you'll appreciate this cookbook even more. Step by step, clearly written instructions and every recipe I've tried comes out perfectly. Did I mention the green beans a la Slanted Door or the Chinese Chicken. And then there's that heavenly cheesecake with the fresh blueberry compote. I could go on and on, but I've made myself hungry. Think I'll have to go peruse the index and make something yummy.

This is my favorite cook book in years. For one, I actually use it. Regularly. So that's a good sign in itself. The recipes, especially the salads, are incredibly good. My wife has asked several times when I've used this book "where the hell did you get this recipe from? This is amazing!".Most things are either Asian or Middle Eastern influenced in flavor with Americanized ingredients. Even if you're like me and you tend not to have everything "on hand" and you make a bunch of substitutes and shortcut the instructions sometimes, things still seem to turn out amazing.This is a winner.

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