Cover Image: Milk Street: The New Rules

Milk Street: The New Rules

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Member Reviews

This book is filled with information to make you a better cook. It gives details on many useful techniques, and also provides information on the "why" behind much of the advice it offers. For anyone who loves to learn both how and why to do something in the kitchen, this is a great book. It's also filled with Milk Street's signature style of interesting and exciting flavor combinations. 

The book is for adventurous, exploratory cooks, and not best for getting a meal on the table on a weeknight, and it will definitely teach you a few new tricks!
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I'm a big Chris Kimball fan, I've been watching and reading his books since he was at America's Test Kitchen.  He doesn't disappoint in this book, which gives "recipes that will change the way you cook".  I can always trust that his recipes are well-researched and tested, which is really helpful when I'm trying to cook something new.  The pictures looked good enough to eat!

I especially liked the sections on Japanese noodles and spice mixes. 4 stars.

Thanks to Little Brown and NetGalley for the ARC of this book in exchange for an honest review.
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This had some nice photos but could used a few more, some interesting recipes and a lot of common recipes.
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Really great cookbook with an interesting mix of recipes. I appreciate the pictures. Recipes that elevate your home cooked meals.
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Unfortunately I'm getting to this review 6 months too late, and that's a shame because I really enjoyed this book, and it deserves a lot of love. It's clear that a lot of thought and creativity went into the recipes inside. I was a big fan of America's Test Kitchen and Christopher Kimball, and I'm also a fan of Milk Street now. The recipes seem to be a better representation of today's more cosmopolitan palate. Since I personally love trying different ethnic cuisines, this book was right up my alley. It's a giant volume filled with recipes. Definitely an essential cookbook to have in your arsenal. The ARC I received did seem to be incomplete as there were no pictures, and that's an essential element of cookbooks these days. I have since browsed the book in person now that it's in a lot of bookstores, and the photography is really beautiful. It definitely enhances the overall experience, and fills in what I thought was missing with the ARC. This book deserves a full five stars. Another winner from Christopher Kimball!
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I've long been a fan of America's Test Kitchen and was sad when Christopher Kimball left. I loved how expansive the recipes are. The way they will tackle a certain vegetable or spice and all the different ways you can use it. While all the recipes are very thought out and understandable there is an element them that makes you feel like you can improvise. I wouldn't necessarily say this is a cookbook for beginners or people who never cook. But once you have got the basics down and want to dive deeper into flavor and experimentation this is the perfect book.
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YES. Full disclosure: I am a fan of Milk Street, and was very much looking for the opportunity to access more recipes. I can't wait to try these out in the kitchen. Gorgeous layout, photos, and accompaniments.
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I absolutely love Milk Street. 

Yes there is a lot on content but it's a beautiful book full of easy to follow instructions. I loved it so much that I purchased a hard copy for my home.
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I really wish Chris Kimball didn't annoy me so much, because I really do like his Milk Street magazine and books. I find myself torn between supporting a man I find to be kind of a jackass because I do like his recipes, or following my moral compass and refusing to buy his books. Ugh. The recipes in this book are delicious, and I like the idea of simple "rules" to follow to help you get more out of your cooking. I'm prone to veering off-book pretty wildly with recipes, so it's nice to understand what's actually important in a recipe vs. what might be more changeable.
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Chris Kimball never fails to deliver on interesting recipes that you want to make immediately. I've been a fan since he was at Cook's Illustrated and he continues much of the same style at Milk Street. What he does add that I appreciate is a global perspective on food.
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The latest collection from Christopher Kimball and Milk Street is, as expected, full of diverse recipes. Ingredients are accessible to most grocery shoppers and involve seasonings and liquids that are pantry staples for flavourful cooking across cuisines. Particularly useful are the practical tips featured throughout The New Rules, tips that are not specific to any particular recipe and will be helpful to cooks in general.
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I usually read cookbooks for the recipes but since this book contains meat dishes and I’m a vegetarian I was more interested in seeing what the “new rules” concept was. The stated goal of the author was “inspiring home cooks to abandon the rigid culinary notions drawn from America’s European roots and ersatz adaptations of Chinese, Italian and Mexican cuisines.” 

There are 75 tips, some of which I already do, but I didn’t know the reasoning behind them. I just knew that it tasted better that way like, grating root vegetables for a sweeter flavor, precooking potatoes in the microwave and roasting sulfurous vegetables.  Other tips include using water for stock, blooming spices, using herbs as greens and cooking pasta in its sauce, not water. These tips are then highlighted in the relevant recipe chapters. There are a lot of photos, but many of them are of ingredients or techniques rather than finished dishes. 

Some of the recipes looked good, but I wasn’t crazy about the organization of the book.  Descriptions of ingredients and techniques are randomly incorporated into the chapters rather than having their own sections at the front or back of the book. For example, in the chicken chapter there is suddenly a description of various spices, then a few pages further on there is another description of spice blends. None of this is specifically related to chicken. Other chapters have similar discordant entries like a primer on the smoking point of various oils, uses of garlic and Asian condiments. As a sweets lover, I missed having a chapter on desserts.  There is a cocktails chapter instead. 

I received a free copy of this book from the publisher.
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Enjoyed browsing through this book. Interesting ideas and very easy to read and follow. This book is a keeper.
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Do you like to eat?  Do you like to cook for your self and others?  Are you willing to try something different to spice up your cooking game?  Then you might want to snag a copy of Milk Street: The New Rules and see if any of these rules will work for you.

In Milk Street: The New Rules, Christopher Kimball and the Milk Street crew provide 75 rules to help you cook better, provide more flavor, and think about what you are cooking and why.  This is not your ordinary cookbook with meat, potatoes, and desert sections.  Instead there are 75 "Rules" spread across vegetables, beans & grain, noodles & breads, eggs, seafood, chicken, pork, and beef.  Scattered among those sections are sidebars on spices, sauces, and the Milk Street cooking philosophy.

The recipes that illustrate the various rules tend to be varied in complexity and spiciness with cooking times and ingredients followed a description of the dish, pertinent notes, and instructions.  Often substitutions for certain ingredients are provided as well.

If you listen to Milk Street Radio or watch the Milk Street cooking show, you will have an idea of what is in Milk Street: The New Rules.  But even if you are not a fan, you can pick up tips and new recipes that will enhance your own cooking.  Read and enjoy!
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What a great cookbook! I’m always on the look out for something new and different and this was a great way to find new recipes and mixing it up! You’ll love these recipes, I would definitely recommend this great book!
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Milk Street is the newest cooking program from Christopher Kimball of Cook’s Illustrated and America’s Test Kitchen fame. The premise of Milk Street is to present bold, simple recipes and techniques from around the world that have been tested and adapted for cooks in the home.  With Christopher Kimball, you can always count on the recipes being tested as well as evidence-based information and tips to improve readers’ cooking skills.  The same is true for this new cookbook. 
 
The recipes presented are separated according to categories and are demonstrations for rules designed to “change the way you cook”. As a home cook myself, some of the “rules” in the book were not new.  However, many of them were and I look forward to putting those rules into practice to stretch my skills. 

This book makes an excellent addition to the home cook’s library--whether for personal use or as a gift. I am very happy to offer my own thoughts and opinions in a voluntary review of this book that was provided by the publisher and NetGalley.
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I received an ARC in exchange for my review.

This was an interesting cook book. It is well-organized book with more than 200 recipes and 75 new ‘rules’ and techniques to use in today’s kitchen. There are many various recipes for each level of cooking skills.
The ingredients used are commonly found by most cooks and there are many techniques and tips to cut down time spent in the kitchen. A gorgeous books with lots of good advice and beautiful photos..
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If you’re someone who has been paying attention to Christopher Kimball’s reinvention, you know that he invented Milk Street as a food media empire (television show, radio show, podcast, magazines, and a plethora of digital content that can be unlocked for a subscription) as well as classes, cookbooks, and food and kitchen products. But he did it all with a vision of what he wanted to bring to his customers. He wanted to change the old, staid ways of cooking and connect people with new flavors, new ideas, and new techniques. His latest cookbook brings that all together. 

Milk Street: The New Rules promises readers a new way to cook. Kimball and his cadre of chefs have spent hours and hours testing recipes, traveling the world for new inspiration, and asking themselves if there is a better way to achieve more flavor, with easier cooking techniques and simpler recipes for home cooks who may be pressed for time. 

The New Rules starts with the rules, 75 of them in all, and then moves on to the recipes. So when he says to grate root vegetables to make them sweeter, he later illustrates this with a Moroccan Carrot Salad with grated carrots. Or when the new rule is to treat herbs as greens, not as garnish, then he shows this through several salads such as a Grape Tomato Salad with Parsley and Dill or a Parsley and Arugula Salad with Lemon and Sesame. 

He starts with his new rules for Vegetables, and then moves to Beans and Grains, Noodles and Breads, Eggs, Seafood, Chicken, Pork, and Beef. Rule 13: Stop Stirring Your Polenta (recipe: Creamy Polenta with Savory Sauces). Rule 34: Add Yogurt to Make Dough Flavorful and Flexible (recipe: Flatbread PIzza Dough). Rule 39: Steam, Don’t Boil, Your Eggs (recipe: Soft-Cooked Eggs with Coconut, Tomatoes and Spinach). 

Rule 44: Stick with Single-Sided Searing (recipe: Pan-Seared Halibut with Spicy Mint-Lemon Sauce). Rule 49: Flat Birds Cook faster, Crisp Better (recipe: Crispy Chicken Under a Brick). Rule 63: Don’t Marinate Without Also Saucing (recipe: Japanese Ginger Pork. Rule 69: Sauce Meat as It Rests (recipe: Pan-Seared Steaks with Sherry and Caper Viniagrette). And then there is Rule 75: Salt Your Drinks, Not Your Glassware. 

If you’re feeling intimidated by Milk Street’s recipes, I get that. I’ve been there too. But this cookbook has a lot of simple recipes as well as a wealth of information that can elevate your cooking in general. Don’t feel ready to try something like Hot-and-Sour Curried Chickpeas? No problem. The New Rules also has basics on steaming and roasting vegetables, cooking eggs, toasting spices, choosing beans, understanding chiles, and how and when to use which spices. There are also lots of photos, not just of the finished dishes but of the technique basics used to get to those finished dishes. 

Milk Street: The New Rules is a beautiful cookbook that you can use as a collection of clever and flavorful recipes, or a primer on cooking techniques, or as a combination of both. However you choose to use this compendium of a cookbook, you will raise your game on flavors, cooking techniques, and all-around kitchen know-how. 

A galley of Milk Street: The New Rules was provided by Little, Brown and Company through NetGalley, with many thanks.
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Very interesting, I like Kimball's style of doing things and will look forward to more of his recipes/ideas in the future.
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Obviously I'm in he minority, but this was not the cookbook for me. I should have j own just from the title; "Rules". I hate rules. I don't think there is any room for rules in my kitchen. That being said most,of these recipes are complex and time consuming, and not made for my lifestyle. Further the layout and flow was not user friendly. Not for the casual home cook.
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