How To Make Stew (Hardcover) by The Editors of Cook''''s Illustrated
Hardcover; Published 12/1/1998; 96 Pages; ISBN 9780936184296
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One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most.
In this volume: Learn which ingredients, cuts of meat, and techniques yield the heartiest, most flavorful stews - from pork vindaloo or beef goulash to vegetable stew or a Sicilian fish stew.
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We hate wasting good ingredients- especially pricey ones like Parmesan cheese. When you've grated every last bit, save the Parmesan rinds for the next time you're making soups or stews. Tossing it into the pot while cooking is an easy way to add rich flavor.