Is your cooking in a rut? Do you enjoy currently popular cuisine? Then this cookbook is for you. Some slight variations on cooking techniques and a large variety of cuisines including Asian and Mediterranean. Very vegetable forward too.

Who else, but Christopher Kimball, celebrated television chef and cookbook author, is qualified to change the long followed cooking rules? Milk Street: The New Rules: Recipes That Will Change the Way You Cook is an innovative cookbook with new ways to cook almost everything. The recipes reflect Kimball’s style of working with foods until they turn out perfectly. The cookbook is actually brilliant, and cooks, both beginning and advanced will learn new techniques that will help them be more efficient in the kitchen.

The cookbook has beautiful photographs of most of the mouthwatering dishes, and succinct, easy-to-follow instructions. Kimball doesn’t use time-saving appliances, so the recipes can be made easily in small kitchens or kitchens without gadgets.

The recipes are collected from all over the world, and fit with the direction of modern food. There are dozens of Asian recipes, as well as Latin, Italian, and Middle Eastern. A few require a trip to a specialty store, but the recipes turn out so well, it is well-worth it. The book includes information modern cooks need, like a primer on chilies, which spices and spice mixes should be in the kitchen at all times, and a primer on modern ingredients.

For those who like cocktails, there is an excellent section on them, and new ways to serve them as only Kimball could present. Other than that, there are dozens of salads (a favorite is a Moroccan Carrot Salad which goes well with his excellent recipe for a scrumptious Toasted Pearl Couscous with Chicken and Chickpeas). The recipes are unique, innovative, and appealing. Favorites include Chinese Sesame-Scallion Bread for those who like to bake, as well as Mexican Shrimp in Garlic Sauce and Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. In a lesson on meatballs and how to keep them from falling apart while cooking, Kimball presents Meatballs in Chipotle Sauce (yum!), a dozen or so pasta dishes that are irresistible, and pizzas and flatbreads. Kimball makes good use of vegetables, greens, chicken, beef, pork, and seafood.

This excellent cookbook should definitely be on every cookbook shelf. It makes a good gift for a bride to be, as well as those who might need a little help with their cooking. Fans of Kimball, as well as those new to him will love this book and the recipes will keep everyone learning new techniques and shortcuts for years. Highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

This was a comprehensive cookbook with beautiful photos and lots of interesting techniques and recipes. Though I might add that I found the layout a bit odd and the nitty gritty details was a bit overkill dedundant at times. Also, it would be nice if they had used more "common" ingredients instead of difficult to find in regular stores (especially in Norway).

Interessante Art, das Verständnis vom Kochen neu zu überdenken und umzukrempeln. Ich habe viel dazu gelernt und und schon so manche Regel in meiner Küche erfolgreich integriert.
Fazit: ein Kochbuch, dass man im Regal haben sollte!

I really wanted to love this book. But I just did not. The layout/flow of the book is odd. Maybe it's because I am a classically train chef, but the detail they go into seams redundant. But the recipes are great and that alone makes this a good book.

I own Milk Street's Tuesday Nights cookbook and I really like it and I was curious if this next title could hold up its high standard. I am happy to report that The New Rules has surpassed the usefulness, beauty and quality of its Milk Street sibling. I've been an active home cook for over 20 years and this cookbook has taught me so much. I enjoy the rules format and appreciate that the recipes that follow show me how to use the rules in recipes that are different and look vibrant but remain accessible to me and to what I can source from my local grocery. Another great feature is that this cookbook is full of tips and tricks that are practical and actually helpful. Four ways to bring grocery store tomatoes to life? Yes please!! I read this book on vacation and it made me want to quickly get back to my kitchen at home and begin working through these recipes. Another worth-the-price cookbook from Milk Street!

The book has 75 "rules" to change the way you cook. Then the rules are applied using recipes for vegetables, beans & grains, noodles & breads, eggs, seafood, chicken, pork, and beef. Book contains a variety of recipes and flavors, and includes step by step photos of some new techniques. There are also very nice photos of many but not all of the finished dishes. I think the book would feel overwhelming to someone who was not already comfortable in the kitchen. It would take some knowledge of cooking to apply these rules to recipes not included in the book.
I received an ebook ARC in exchange for an honest review.

I love Milk street and Christopher Kimball. I think the title of this cool book should include not for a novice. This is no beginner cookbook but if you are a seasoned cook or chef boy is it good.

This is the perfect book for the cook who wants to figure out why certain recipes and approaches aren't working. This is especially true if that cook wants to understand the science of cooking and flavors in granular detail. I'm not necessarily that cook, but I appreciate the attention to rethinking old methods (like starting eggs on the stove and then finishing in the oven) for more flavor and texture. The recipes look delicious, and I see a lot that I would like to try here. Just like Kimball's former venture, America's Test Kitchen (which he left several years ago), the recipes involve multiple steps, and these recipes are (for the most part) not designed for those just trying to get something on the table during a weeknight. Save these recipes for when you have the time to enjoy making and eating them.

Fantastic set up of a cookbook. It is incredibly resourceful and presented in a way that is helpful for a cook at any level. I greatly appreciated the breakdown of the recipes/rules into three areas: foundation, counterpoint, and embellishment. I felt like I was given a crash course from a cooking school while reading through this! I have always enjoyed cookbooks from Christopher Kimball and how he puts a lot of work into how they are presented. This one does not disappoint and is just as great as the last cookbook. Tuesday Nights. The recipes are full of flavor and challenge me to try something new and play around with different textures and tastes.

Very informative. This contains some cooking tricks that are obvious to anyone who cooks a lot or reads a lot about food, but also some that I didn't expect!

This is a great book for anyone who isn't too versed in cooking to expand their vocabulary and technique!

Thank you Little Brown, and Company and Netgally for a copy of Milk Street: The New Rules by Christopher Kimball for review.

I really liked this cookbook. I'm not sure it will be in our rotation as much for family style weekday cooking but for the days when I want to experiment or maybe learn more about the art of cooking amazing food, this would be my choice. I liked how The New Rules were laid out and how he had recipes that used and followed the rules behind each one. If you like to cook to hone your craft and create new and interesting recipes, I would recommend this book for sure.

I received this arc from NetGalley for an honest review. Cool new cookbook with good ideas but a little on the complicated side for me to consider using more than every once in a while.

This is a complicated book, for complicated cooking, and you’ll either love it or hate it. In fact, there are many pros and cons with this book, but what I see as a pro another might see as a con, and vice versa.

Does it belong in your cookbook library? Absolutely.

It’s a gorgeous book, with several great “new” cooking tips. I put “new” in quotes because I’m a fairly advanced cook, and I was aware of most of these rules. At least half these rules would be very familiar to any vegan cook. But a beginner to average-skilled cook might find several new things to try, and learn some new skills.

My own biggest issue with the book is the complicated and time-consuming recipes. I like to buy a new cookbook and then attempt to cook every recipe over the following week. I know, that’s my own problem. But these recipes are really for that special occasion when you want to spend time on one great dish, and then have other, more simple dishes to accompany (or a lot of kitchen help). The author helps with this by listing the estimated total time needed with each recipe which is greatly appreciated. But we know those times are usually 50% longer than stated, so when a recipe here says 40 minutes for a salad (yes, a SALAD) then either this is the most honest cookbook ever published, or that salad is really going to take an hour. Salads are some of my favorite dishes, but I’m pretty sure no salad is worth an hour of preparation time – even 40 minutes is quite long.

So this cookbook isn’t great for my needs. I love to cook every night, and I like to bulk cook on the weekends. But not much here would fit this schedule. I would end up only cooking a couple dishes from this book when I have special friends over.

But to reiterate: it’s gorgeously shot, the “new” rules are accurate and helpful to anyone who doesn’t know them, and I’m sure anyone would get some inspiration from it.

Unless you’re looking for dessert. Because there are no desserts that I found in this book and that gets a star taken off immediately. Sorry, I don’t make the rules.

Thank you to NetGalley for the ARC in exchange for an honest review. My honest opinion is that this one is not for me, but many cooks would enjoy it and many will get some new information by reading it.

A beautiful cookbook but the recipes were a little too exotic and complex for my liking. There were so many special ingredients needed that unless you commit to eating exotically for a while it doesn't seem feasible to try just one recipe.

This ARC was courtesy of netgalley - all thoughts and opinions are mine and unbiased

The whole concept of this was new to me which is what drew me to what to read it

Great photographs and comprehensive information - covers everything that the home cook would need. A vast array of recipes ALL of which I am keen to try. Everything looks really doable.

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The book sounds so interesting. Unfortunately, I could not download the book to my kindle. I will just have to wait until it goes on sale.

Thanks, NetGalley for the opportunity

So many good recipes here. I preferred the recipes to the "rules" or tips, because I think most of these weren't completely new (to me, at least -- this would be perfect for new cooks) although the explanations for why certain things should be done a certain way were very helpful and the way they're explained makes them easy to keep in mind.

The rules are connected to recipes that use them, and the recipes are really fantastic. Not overly complicated, very doable for casual home cooks, and most are fairly standard ingredients. I especially liked the Asian-inspired recipes (some for vegetables sound amazing!) and these were the only ones where I think you'd need some potentially non-staple ingredients, but they're not that exotic and once you buy them you'll be using them all the time anyway. Photos are gorgeous and are were lots of them!

I just reviewed Milk Street: The New Rules by Christopher Kimball. #NetGalley

As someone who graduated from culinary school, this book is surely shock me. Stuffs I never learned at school made possible by Mr. Kimball here. WOW!! Are these for real? And the recipes given surely make me want to try them soon. Would like to invite you all to try them with me.

I was extremely excited to review this book. I love everything Chris Kimball and like what Milk Street has become. The book has excellent photographs, is well organized, and the recipes are spot on. My one misgiving is that I didn't learn anything I hadn't already known. The new rules are simply expanding the average home cook's culinary repertoire. This book is not for a seasoned cook who would likely know all of these "new rules." This book is for anyone that wants to expand their cooking knowledge from beginner to intermediate or advanced.