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Milk Street: The World in a Skillet Hardcover – April 26, 2022

by Christopher Kimball (Author)
4.7 4.7 out of 5 stars 375 ratings
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125 easy one-pot meals that reveal the world of flavorful possibilities inside a simple skillet—America's most common cooking tool—from the James Beard Award-winning team at Milk Street.

From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you’ll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.
 
To liberate the skillet from commonplace fare, we share what we’ve learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Réunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers.
 
The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion.

To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy.
 
Great cooking is rarely about which pan you put on your stove. It’s about what you put inside it. Push those limits, and find a new world in your kitchen.
 
 
Previous page
  1. Print length
    304 pages
  2. Language
    English
  3. Publisher
    Voracious
  4. Publication date
    April 26, 2022
  5. Dimensions
    8.8 x 1.1 x 10.85 inches
  6. ISBN-10
    0316387363
  7. ISBN-13
    978-0316387361
  8. See all details
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From the Publisher

Milk Street: The World in a Skillet

Vietnamese Caramel Pork

Venetian-Style Shrimp in Tomato-White Wine Sauce

Three-Cheese Pasta in a Skillet

Vietnamese Caramel Pork

In Vietnam, meat and fish often are braised in a dark, smoky caramel sauce that produces a richly lacquered dish with intensely savory-sweet, umami-packed flavors. We use this technique to boldly season thin slices of lean pork shoulder, which become perfectly tender-chewy with just 10 to 14 minutes of cooking.

Venetian-Style Shrimp in Tomato-White Wine Sauce

From the coast of Veneto, Italy, gamberi alla busara is a dish of whole shell-on prawns in a garlicky tomato sauce spiked with white wine. For this weeknight version, we use extra-large shelled shrimp to give the dish has heft and substance. Some recipes for gamberi alla busara include breadcrumbs that thicken the sauce. We prefer to toast panko breadcrumbs and sprinkle them on top to add crisp texture. Serve with warm crusty bread for dipping into the sauce.

Three-Cheese Pasta in a Skillet

This one-pan version of mac and cheese is dangerously quick and easy to make. Rather than boiling the pasta in a pot, then draining it and stirring in a flour-thickened cheese sauce made in a separate pan, we simmer the noodles in a skillet using a modest amount of liquid before simply stirring in three different types of cheese. The starch the pasta releases as it cooks acts as a binder and helps create a rich, velvety sauce that clings beautifully to the noodles. The cheesy pasta then is sprinkled with panko then briefly broiled to toast the breadcrumbs.

Sweet-and-Sour Stir-Fried Pork with Pineapple

Skillet-Baked Eggplant with Tomatoes and Mozzarella

Skillet-Roasted Chicken with Bread Salad

Sweet-and-Sour Stir-Fried Pork with Pineapple

Sweet-and-sour pork with pineapple is a Cantonese classic called gu lao rou. The American takeout version of the dish typically is a greasy, gloppy affair that downplays the pork, pineapple and vegetables in favor of a cloying, candy-like sauce. Our riff skips the deep-frying of the meat, moderates the sugariness and ratchets up the flavor of fresh ginger and chilies. The result is a stir-fry that’s lighter, brighter and fresher but maintains that irresistible sweet-sour profile. Serve with steamed jasmine rice.

Skillet-Baked Eggplant with Tomatoes and Mozzarella

This isn’t exactly eggplant Parmesan, but it’s a cheesy, tomatoey, one-skillet dish with an equally high comfort-food quotient that’s much easier to make. We skip the messy breading on the eggplant and brown the slices naked, then simmer them in a garlicky tomato-basil sauce. We garnish the dish after baking with toasted panko breadcrumbs that have been mixed with salty, savory pecorino cheese. Serve with a warm crusty Italian loaf—or better yet, with slices of buttery garlic bread.

Skillet-Roasted Chicken with Bread Salad

This recipe was inspired by the late Judy Rodgers’ wood oven-roasted chicken that has been on the menu at San Francisco’s Zuni Cafe since 1987. The cooking starts on the stovetop and finishes in the oven, but it all takes place in a 12-inch skillet. For the salad, choose greens with plenty of character that can hold their own when mixed with pieces of crusty whole-wheat bread and dressed with rich chicken drippings and white wine vinegar. Subtly bitter frisée or radicchio are good choices, as is sturdy, dark-green baby kale.

Editorial Reviews

Review

"Kitchen adventures beckon in this expansive and appetizing collection."―Publisher's Weekly

"Not long ago, Milk Street magazine was a scrappy startup; today the franchise sprawls like a gastronomic version of the Marvel Cinematic Universe. Every few months another cookbook tumbles forth from the Milk Street recipe database: Do you need another? I’d argue yes. If you, like me, routinely ax recipes that use one pan too many for a weeknight, this book is a godsend. Cook the pasta right in there with the pancetta, chard and beans. Forget about layering phyllo, just crumple it on top for “skillet spanakopita.” In other words, Christopher Kimball gleefully breaks rules in the name of simplification."―T. Susan Chang, NPR

About the Author

Christopher Kimball's Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking.  We are located at 177 Milk Street in downtown Boston, site of our editorial offices and cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows, and is home to our online store, which curates craft food and cookware products from around the world. Visit 177milkstreet.com to shop and for more information.

Product details

  • Publisher ‏ : ‎ Voracious (April 26, 2022)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 0316387363
  • ISBN-13 ‏ : ‎ 978-0316387361
  • Item Weight ‏ : ‎ 3.17 pounds
  • Dimensions ‏ : ‎ 8.8 x 1.1 x 10.85 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 375 ratings

About the author

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Christopher Kimball

Christopher Kimball

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Full content visible, double tap to read brief content.

Christopher Kimball is the founder of Christopher Kimball’s Milk Street. Mr. Kimball is also the host of Christopher Kimball’s Milk Street Television and Christopher Kimball’s Milk Street Radio, a weekly public radio show (and podcast).

Christopher also founded Cook’s Magazine in 1980 and served as publisher and editorial director through 1989. In 1993, Mr. Kimball re-launched Cook’s Magazine as Cook’s Illustrated and went on to found Cook’s Country magazine in 2004. Mr. Kimball is the author of several books including, most recently, Fannie’s Last Supper.

Learn more at 177milkstreet.com.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
375 global ratings
ABSOLUTELY DELICIOUS
5 Stars
ABSOLUTELY DELICIOUS
Recipes I've tried in this book are good so far! Photos below are Shakshuka with beans, Black pepper beef and Thai red curry pork.
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Top reviews from the United States

S. Horvath
5.0 out of 5 stars Gorgeous photos!
Reviewed in the United States on March 17, 2024
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The photos are gorgeous, the recipes all look delicious, and pretty easy with common ingredients.
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SN
5.0 out of 5 stars Great condition and recipe ideas
Reviewed in the United States on February 2, 2024
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Arrived as projected. Great condition would recommend seller. Book is easy to follow with lots of
recipes and photos to help.
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Brandon L. Hayes
5.0 out of 5 stars Diverse and delicious
Reviewed in the United States on December 21, 2023
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I bought this cookbook as part of a culinary book club. I usually get two or three recipes or ideas out the normal purchase. This one is loaded with things I have tried and I appreciate the approachable substitutions when making global cuisine. Plus, one dish is a real plus on a weeknight. This was an unexpected gem in a sea cookbooks.
4 people found this helpful
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HC
5.0 out of 5 stars New Favorite
Reviewed in the United States on August 31, 2023
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This is my new favorite cookbook! In just a few weeks, I already made four recipes and have loved them all. The directions are very clear, the steps all are easy, and the total time estimates, including prep, are fairly accurate (as a non-pro). The recipes also are very diverse, which I prefer...I have several cuisine specific cookbooks, but find that I only make a handful of recipes from each. However, I can see myself trying 90% of the recipes in this amazing cookbook!
7 people found this helpful
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lewkohl
4.0 out of 5 stars Beautiful book.
Reviewed in the United States on April 16, 2023
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I returned it because it was a duplicate.
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Cj the good aunt
5.0 out of 5 stars Beautiful book.
Reviewed in the United States on November 15, 2023
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I have tried 2 recipes and they were wonderful. The directions are easy to follow and any unfamiliar terms are explained. I love making a good meal while only dirtying one skillet.
3 people found this helpful
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LG
5.0 out of 5 stars Top-Notch Cookbook
Reviewed in the United States on June 13, 2022
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This is my 9th Milk Street cookbook - and easily one of my favorites, the other top two favorites are Tuesday Nights and Cookish. The recipes tap into global cuisines, are interesting, and the cooking methods are all pretty straightforward - and as the title indicates, these are one (skillet) pot meals.

Chapters are divided into the speed with which the meals can be made, and as per usual, the index is very well done and helpful.

Milk Street recipes are so well tested and the recipes are well written, so that cooks of all levels can have confidence that they will turn out tasty dishes. The recipes in this book are no exception. If you're looking for some oomph to your cookbook collection, this is a good one to add.
21 people found this helpful
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Roger Rowlett
5.0 out of 5 stars Fabulous cookbook
Reviewed in the United States on April 19, 2023
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Like many others, I am cooking my way through this book. The recipes are well documented, and work exactly as advertised. Haven't had a bad meal yet. Way exceeded my expectations. The dishes are not only flavorful, but also visually appealing.
7 people found this helpful
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Top reviews from other countries

Graham McFadyen Hill
5.0 out of 5 stars A great collection of international recipes
Reviewed in Canada on April 23, 2024
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I really liked the easy prep and cooking for these interesting recipes. Singapore noodles are a standout.
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Peter K.
5.0 out of 5 stars a]A bfroad selection of Recipes
Reviewed in Canada on May 12, 2022
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In addition to systematic organization of ingredients and procedures, each recipe represents a highly informative image of the dish being prepared.
3 people found this helpful
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Connie Harsulla
5.0 out of 5 stars Content of the book
Reviewed in Canada on May 28, 2022
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There is nothing to complain about this book love it...
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Amazon Customer
5.0 out of 5 stars Great Cookbook
Reviewed in Canada on May 6, 2022
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Lots of quick easy to prepare tasty meals.
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Eternal Senshi
3.0 out of 5 stars Some really great recipes but be prepared to up the ingredients
Reviewed in Canada on June 7, 2022
Verified Purchase
I really do appreciate the cookbooks by Milk Street. They have a variety of worldly flavors all in one book!

I find that a lot of recipes are super hit and super miss. But I am learning to enhance the ones that are a miss with more flavor. I believe that is what can be missing with a lot of these North American takes on worldly recipes.

For example, I made the Italian style shrimp / prawns. They ask for whole tomatoes in a can. There is no seasoning whatsoever. I subbed for Whole Foods diced tomatoes with herbs and added extra Italian seasoning. I also added a pinch of sugar and some butter with each part of cooking. This all truly enhanced the taste and went from a bitter tasting, acidic meal to something herby and delicious.

Be prepared to improvise, especially when the seasonings in the recipe are so minimal and limited to onion, garlic, and/or shallot. You need more than that if you've grown up with intense flavor.
3 people found this helpful
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