Milk Street: The New Home Cooking

Christopher Kimball. Little, Brown, $40 (336p) ISBN 978-0-316-43728-8
Kimball, the former Cook’s Illustrated editor, launched Christopher Kimball’s Milk Street in 2016, a cooking venture that includes a school, magazine, and public TV and radio shows. This cookbook is the first from Milk Street, and its 125 recipes are an eclectic mix of dishes. 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. Flavors are gathered from around the world, with “supper” recipes that include Spanish spice-crusted pork tenderloin bites; soba noodles with asparagus, miso butter, and egg; and Peruvian pesto, made with spinach instead of basil. 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 include cracked potatoes with vermouth, coriander, and fennel; sweet-and-spicy ginger green beans; and a sweet potato gratin with vanilla bean and bay leaves that shakes up the Thanksgiving staple. Dessert combinations are unexpected, such as rosemary–pine nut cornmeal cookies and date-stuffed semolina cookies. There are also nontraditional takes on standards, such as tahini-swirl brownies and rye chocolate chip cookies. Kimball’s fans will be pleased with his latest cookbook. Agent: David Black, David Black Agency. (Sept.)
Reviewed on: 08/21/2017
Release date: 09/12/2017
Genre: Nonfiction
Open Ebook - 336 pages - 978-0-316-43727-1
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