For immediate release
Contact: Deborah Broide
[email protected]
973-493-3490
JUST PUBLISHED: CHARTER ISSUE OF
CHRISTOPHER KIMBALL'S MILK STREET MAGAZINE
(September 30, 2016) The premier issue of Christopher Kimball’s Milk Street Magazine arrives on
newsstands October 18. The 32-page full-color magazine is the flagship of Kimball’s new venture,
Milk Street, a company dedicated to changing the way Americans cook.
“At Milk Street, we want to make food bolder, fresher and simpler,” said Kimball. “The century of
Fannie Farmer is over. It’s time for new ideas. We’re opening our kitchens to the world and learning
new ways to cook, from a foolproof poached chicken from Guangzho to stews that need neither
searing nor stock. We’re also finding inspiration right here at home, from charred vegetables from
Travis Lett at Gjelina in Venice, California, to a Thai-inspired coleslaw from the heart of Texas.”
The charter issue of Milk Street Magazine is free to anyone who signs up at www.177milkstreet.com,
and is available for purchase on newsstands nationwide.
“Milk Street Magazine is upending how we approach cooking. It’s not just about technique, and we’re
certainly not chasing perfection. It’s about questioning the very notion of what cooking is. It’s about
taking a fresh approach to herbs and spices, about embracing bolder flavor combinations. It’s about
having a no-nonsense, adventurous approach to cooking that puts the emphasis on flavor, not fussy
instructions,” said J.M. Hirsch, editorial director of Christopher Kimball’s Milk Street.
Highlights of the charter issue include:
** Foolproof Single-Crust Pie Dough—The only pie dough you'll ever need, thanks to cornstarch
and a Japanese baking technique (pg. 14).
** Thai-Style Coleslaw with Mint and Cilantro—Mixing the food of West Texas with the flavors of
East Asia (pg. 24).
** Fluffy Olive Oil Scrambled Eggs—Butter isn't best. Most of the world prepares eggs with oil
(pg. 3).
** Chocolate, Prune and Rum Cake—Claire Ptak, of Violet bakery in London, will change the way
you bake, one under-whipped egg white and under-baked cake at a time (pg. 5).
177 Milk Street, 1st Floor Boston, MA 02109
** Chinese White-Cooked Chicken—Once we stopped worrying about the skin, cooking whole
chickens became easier and more delicious (pg. 12).
** Caramel Oranges—A simple sauce, a simpler fruit, a most impressive retro dessert (pg. 20).
Every issue of Christopher Kimball's Milk Street Magazine also includes recipes for cookies, wine and
cocktails, information about kitchen equipment and tools, book reviews and more.
“For the first time in years, I am thrilled to get back into the kitchen. The reason? Anyone can turn
out spectacular food using these techniques. And it’s fun. It’s exciting. I have rediscovered the joy of
cooking,” said Kimball.
Regular publication of Christopher Kimball's Milk Street Magazine begins with the March/April 2017
issue.
Christopher Kimball’s Milk Street in downtown Boston—at 177 Milk Street—is home to our editorial
offices and cooking school. It also is where we record Christopher Kimball’s Milk Street television
and radio shows. Milk Street is devoted to changing how we cook by searching the world for bold,
simple recipes and techniques that are adapted and tested for home cooks everywhere. For more
information, go to 177MilkStreet.com.
177 Milk Street, 1st Floor Boston, MA 02109