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Join Christopher Kimball and Milk Street Editorial Director J.M. Hirsch as they discuss recipes and techniques from their new books!
Throw together fast, flavorful meals in no time with just a handful of ingredients with 200 highly cookable, delicious, and incredibly simple recipes from the James Beard Award-winning team at Milk Street. In Cookish, Christopher Kimball and his team of cooks and editors harness the most powerful cooking principles from around the world to create 200 of the simplest, most delicious recipes ever created. These recipes, most with six or fewer ingredients (other than oil, salt, and pepper), make it easy to be a great cook -- the kind who can walk into a kitchen and throw together dinner in no time. In each of these recipes, big flavors and simple techniques transform pantry staples, common proteins, or centerpiece vegetables into a delicious meal. And each intuitive recipe is a road map for other mix-and-match meals, which can come together in minutes from whatever's in the fridge.
Revolutionize the way you drink at home with simple recipes and common ingredients -- no obscure liquors or fussy techniques needed -- with Shake, Strain, Done, from the editorial director of Milk Street, J.M. Hirsch. Are you done with generic gin and tonics, mediocre Manhattans and basic martinis? You can use pantry staples and basic liquors to produce more than 200 game-changing craft cocktails worthy of a seat at the bar.
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. They are the authors of Milk Street: The New Rules, The Milk Street Cookbook, and Milk Street: Tuesday Nights, which won both the IACP and James Beard Awards for General Cooking.
J.M. Hirsch is a James Beard Award-winning food and travel writer. He is editorial director of Christopher Kimball's Milk Street, a Boston-based food media company with a 140,000-circulation print magazine, award-winning cookbooks and public television and radio shows that reach millions of viewers and listeners. His previous cookbooks include High Flavor, Low Labor and Beating the Lunchbox Blues. He is the former national food editor for The Associated Press and lives in New Hampshire with his son, husband and two cats.
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