Milk Street: The New Home Cooking

"After his departure from America’s Test Kitchen, Chris Kimball founded another cooking company, Milk Street, where he has continued to play the bow-tied kitchen professor. The new Milk Street book delivers smartly on Kimball’s particular brand of global flavors and canny techniques you haven’t tried before – like caramelizing a sugary dry rub for pork in the broiler, pouring hot oil over blanched greens or binding Turkish meatballs with bread soaked in yogurt and mint. Perfect for cooks who prize that signature blend of infinite reliability and nerdy guidance."