Milk Street: The New Rules

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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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.

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!

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.

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.

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.

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.

Nuggets
Cook pasta in its sauce not water
Banish one note flavors

Foundation - Counterpoint- Embellishment.
Tenderizing greens by massaging with salt

This will definitely change the way I cook now.
You might already be following some of the dos and donts.
For every recipe, there's a suggestion to use the right kind of vegetable - for exa baby spinach vs mature spinach

Coconut Ginger Rice sounds delicious.

Milk Street is a magazine that I've been reading since it first came out. I'm a big fan of Christopher Kimball so I was really excited to see this book. It's organized in a really interesting way-there are 75 rules that Kimball puts forth to change the way you cook. For each rule, there are two or three recipes that feature the problem solving strategy for the rule. As usual for Milk Street, the recipes are interesting sounding and delicious looking, clearly written, with explicit directions and gorgeous photographs. What I loved about the e-book version was the hyper links-so I could click on a rule and go right to that recipe. SO EASY. The recipes are terrific and I assume they all will come out well, because Kimball is usually obsessive about that kind of thing so I can't wait to try some of them. This is a great addition to any home cook's library.

Milk Street has always been one of my go-to cookbooks for classic cooking techniques. Over the years I have learned so much from the cookbooks and website. I was excited to read the newest cookbook! Milk Street: The New Rules did not disappoint. The photography is beautiful and the recipes while updated and fresh will be classics for sure!

Thank you NetGalley and the author for the advance copy to review. I look forward to purchasing the physical cookbook when it is released.

This is such an innovative and unusual cookbook. It explores many new methods for cooking some stand-by, yet it remains approachable.

The gorgeous photos were so inspiring!

Thank you to the always brilliant Christopher Kimball and to NetGalley for giving me this ARC in exchange for an honest review!

This is a gorgeous book of a variety of timeless and more modern takes of delicious food.

I find the writing engaging, the photographs lush and gorgeous, and the recipes simple and easy to follow.

The new rules are rules to follow! I enjoyed learning about herbs and infusing flavors, and I especially enjoyed that some of the recipes are off the beaten path with new International flavor profiles.

A good selection of vegetarian recipes and side dishes also was appreciated. This is the type of book that will have you reconsidering take out.

Thanks to NetGalley.com, the author and publisher for my ARC.

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 enjoy the Milk Street magazine and cut or print out recipes to place in an old-fashioned photo album. So when I got a chance to review and use a real Milk Street cookbook in the form of an ARC from NetGalley, I jumped on it. The mission of Milk Street is to make new, exotic, and exciting flavors accessible to American home cooks. This book succeeded.

Some recipes are easy to make for everyday. Some take a great deal of effort. A few are in that wonderful category of recipes that are relatively easy to make, but look like you took a lot of effort. (Christopher Kimball and the other test cooks at the Milk Street kitchen did a lot of hard work for the reader!) Interesting techniques--the "new rules" of the title--are scattered throughout. Some, like seasoning the water for lentils, grains, and beans and using handfuls of fresh herbs like greens, have already made it to my everyday cooking, just like Kimball et al would have wanted. Others, like sauteeing spices before using them, probably will not. The idea behind most of them is to maximize flavor and/or minimize time. Principles such as pairing a rich and heavy dish with a bright, tangy side will translate elsewhere.

The book is organized in classic style in categories from vegetables to grains to meats. There are no desserts. There is plenty of inspiration for mains and sides. As I seldom eat meat and live with a roommate who is allergic to pork, I stuck to the front half of the cookbook. This was just fine. I expect to return to several recipes, such as Smashed Cucumber Salad with Scallions, Peanuts, and Cilantro, Sweet Potato Rolls, and spicy Arroz Verde. (Leftover Arroz Verde was amazing in a burrito the next day, too.) The table of contents is thorough, allowing the user to find recipes that suit the ingredients available to them and the time frame.

This is a cookbook for new inspiration. Comfort classics are not to be found here. Many recipes are fusion-y and are bound to offend and/or befuddle your grandmother, whatever your heritage. If you live outside a major city, as I do, some ingredients may not be available to you. For example, Kimball waxes enthusiastic about pomegranate molasses and fish sauce, but these are not to be found in the rural Alabama county in which I live. Thankfully, most recipes do use more accessible, or at least easy to substitute, ingredients.

I found the digital ARC I was provided a bit difficult to navigate. The pictures did not look right on the virtual page. However, I will be buying an analog copy of Milk Street: The New Rules to use for inspiration and get splattered with interesting ingredients. I expect that will be an easier reading and cooking experience.

Thanks again to NetGalley for the ARC in exchange for a fair and honest review.

I am a big fan of Christopher's, and have been waiting excitedly for this book to come out. It didn't disappoint, as it's filled with creative recipes and educational explanations about what makes them work. Chris outlines simple rules or techniques such as "salt your vegetables" and then recipes where you can test these concepts. This is really beneficial for someone like me who doesn't have a lot of experience cooking without exactly following a recipe. It really seems like this book will help me learn while cooking.
The variety of recipes is great as well, with a nice mix of styles; for instance the chicken section has a mix from Peruvian chicken to Japanese chicken katsu.