The editors of Cook’s Illustrated have spent hundreds of hours in the test kitchen to bring you the best methods for preparing fresh garden vegetables—from grilling, sautéing, and blanching, to stir-frying, steaming, and boiling. In developing this...
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The editors of Cook’s Illustrated have spent hundreds of hours in the test kitchen to bring you the best methods for preparing fresh garden vegetables—from grilling, sautéing, and blanching, to stir-frying, steaming, and boiling. In developing this latest release in the How To Cook Master Series, the editors of Cook’s Illustrated tested all the relevant cooking methods, finding which methods are best for a particular vegetable. From there, we developed master recipes that explain our preferred techniques, along with plenty of variations so that you can prepare vegetable side dishes that are interesting and varied. In the process of testing recipes for this book, we discovered the foolproof methods you can rely on for perfect vegetables. We found that partially cooking broccoli in a steamer basket and then adding it to a fry-pan yielded stir-fried broccoli that was evenly cooked and not soggy. We found that not all greens can be cooked the same way. For best results, tougher greens,... See less 
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