There is only one book that brings the best of the nearly 1,000 recipes we develop each year directly to America's Test Kitchen fans. The Best of America's Test Kitchen 2010 is a virtual yearbook of the most interesting work produced by the kitchen, pulled together from nearly every corner of our company. This year's collection of more than 200 recipes includes: Creamless Creamy Tomato Soup, French Mashed Potatoes, Savory Bread Pudding, Pizza Bianca, Garlicky Shrimp Pasta, Steak Tacos, Enchilades Verdes, Best Old-Fashioned Burgers, EAsy Caramel Cake and much, much more!
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America's Test Kitchen is a 2,500 square foot kitchen located outside of Boston. It is the home of Cook's Illustrated and Cook's Country magazines and is the workday destination for over 3 dozen test cooks, editors and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to our public television show, America's Test Kitchen.
Customer Reviews
Most Helpful Customer Reviews
26 of 27 people found the following review helpful
Format:Hardcover
This cookbook would make a good addition to a collection of cookbooks; but as for a principal main source cookbook, there are just not enough recipes or enough of a basic variety.
As usual the work from Cook's is outstanding and the very specific recipes that are included are wonderful. There are also the customary wonderful small series of photographs to illustrate techniques such as how to assemble a cabbage roll - a help most other cookbooks do not even attempt to include.
The book includes 44 pages of tips and recommendations such as the best cocoa mix or brownie mix, how to keep kitchen staples fresh. It includes 133 recipes that are not your basic run of the mill cookbook recipes, examples include green chilie cheeseburgers, and huli huli chicken - a great homemade version of the Hawaiian roadside grilled chicken.
So, this is a good addition to a cookbook collection.
As usual the work from Cook's is outstanding and the very specific recipes that are included are wonderful. There are also the customary wonderful small series of photographs to illustrate techniques such as how to assemble a cabbage roll - a help most other cookbooks do not even attempt to include.
The book includes 44 pages of tips and recommendations such as the best cocoa mix or brownie mix, how to keep kitchen staples fresh. It includes 133 recipes that are not your basic run of the mill cookbook recipes, examples include green chilie cheeseburgers, and huli huli chicken - a great homemade version of the Hawaiian roadside grilled chicken.
So, this is a good addition to a cookbook collection.
9 of 9 people found the following review helpful
By gaator
Format:Hardcover|Amazon Verified Purchase
Some great recipes. Fewer repeats than some of the other volumes. Overall good idea for a foodie on your Christmas list. The Huli Huli chicken is great. The chicken noodle soup was outstanding. Waldorf salad was good (be sure to use specified apples). Roast beef tenderloin was the best ever. I served in on Christmas Eve and wow. I would add horseradish cream sauce to it at the table. Shrimp tempura works out the best of any I have tried but still not ka-pow in my opinion. I may try again and dip in panko flakes after the batter before frying. This is a great wedding shower gift. It is one of there better cookbooks. Even if you have others there are some repeats but the new recipes are worth having.
18 of 21 people found the following review helpful
By B. Misevcis
Format:Hardcover
I love and own almost every one of their cookbooks, and I subscribe to "Cook's Illustrated." Their recipes are phenomenal! The first cookbook I received from them was "Baking Illustrated," and it walked me through the steps of making French Baguette, which is quite tedious. It worked wonderfully!! I couldn't have asked for better bread had I purchased it from an authentic french bakery. Their recipes are right on and wonderful. Their notes on ingredients and processes utilized in testing each recipe are quite helpful, in case you sometimes substitute ingredients.
5 of 5 people found the following review helpful
Format:Hardcover
The write-up with each recipe adds meaning to the procedure and outcome. The Test Kitchen's trial-and-error methods prior to publishing the final recipe made me feel confident that my end product would be a success. I've tried 3 recipes so far and would make them again and again. The brilliant photos gave me a visual so I knew where I was headed in addition to making it appealing enough for me to even attempt. I really like the suggested brand of ingredients and utensils to buy -- cuts to the chase when needing to make an intelligent purchase. This is one of the most useful cookbooks I've ever owned, and I have tons that just sit around. I expect I will be using this one for years to come. It would make a great gift for a new cook, but I've recommended it several times already to friends that have enjoyed cooking for many years.
2 of 2 people found the following review helpful
By Shawn Oliver
Format:Hardcover|Amazon Verified Purchase
I had to knock off a star because 2010 contains only 150 recipes. All the other volumes (07-09 and 11-13) have more. Yet, this really is a 4.5 in my opinion. I gave 2012 and 2009 only three because of less recipes and photos compared to previous volumes and because what was in it. The recipes themselves, although great, didn't really get me excited those years. Obviously it comes to opinion on that, so that's kind of something you'll have to judge for yourself. The reason I tied this with 2007 for second best is because despite not having as many recipes, it was a great year and the variety is outstanding. There's also more pictures which is always nice, hence the extra 1/2 star I would have given it if I could. A trend that was started in the 2009 edition includes a new section in the back that includes taste tests, equipment reviews, kitchen shortcuts and illustrated techniques. I love these but they take up an extra 30-40 pages which could have been used for more recipes. The intro in all of these say they create over a 1000 a year, so clearly they could have included more.
My favorite recipes that I have tried and loved are:
Starters and Sides:
Crispy Bacon-Cheddar Potato Wedges - Easy to make and better than what you would get in a restaurant
Boneless Buffalo Chicken - I didn't make the blue Cheese Dressing that accompanies it, but these tasted great. Make sure you use Frank's Red Hot sauce like they say.
Soups and Stews:
Wisconsin Cheddar Beer Soup - Loved it. I would recommend adding some croutons to it.
Hearty Chicken Noodle - I had to add more broth because I wasn't able to extract enough when I made it. It was still very good and hopefully I'll do better next time.... Read more ›
My favorite recipes that I have tried and loved are:
Starters and Sides:
Crispy Bacon-Cheddar Potato Wedges - Easy to make and better than what you would get in a restaurant
Boneless Buffalo Chicken - I didn't make the blue Cheese Dressing that accompanies it, but these tasted great. Make sure you use Frank's Red Hot sauce like they say.
Soups and Stews:
Wisconsin Cheddar Beer Soup - Loved it. I would recommend adding some croutons to it.
Hearty Chicken Noodle - I had to add more broth because I wasn't able to extract enough when I made it. It was still very good and hopefully I'll do better next time.... Read more ›
2 of 2 people found the following review helpful
By Sarah Snyder
Format:Hardcover
The America's Test Kitchen cookbooks in general contain recipes that emphasize taste over convenience but most of them are well worth the extra effort. And while I certainly haven't tried all of the recipes in this year's book, I haven't come across one in the whole series that didn't taste good.
These cookbooks, which come out every year, make me want to try new techniques. They are not just a collection of recipes, the book explains the techniques necessary to achieve the proper result, often with a picture and warnings about what can go wrong. They also discuss ingredients and equipment so it really becomes much more than a cookbook, especially if you read it cover to cover like I do.
This year's book has standards, like chicken soup and baked ziti, and some more exotic recipes like carne adovada. And unlike a previous year, is not heavy on the grill recipes but includes a couple.
I do think it important to mention though that Amazon seems to only sell the hardback version. There is a much cheaper and smaller paper edition out.
These cookbooks, which come out every year, make me want to try new techniques. They are not just a collection of recipes, the book explains the techniques necessary to achieve the proper result, often with a picture and warnings about what can go wrong. They also discuss ingredients and equipment so it really becomes much more than a cookbook, especially if you read it cover to cover like I do.
This year's book has standards, like chicken soup and baked ziti, and some more exotic recipes like carne adovada. And unlike a previous year, is not heavy on the grill recipes but includes a couple.
I do think it important to mention though that Amazon seems to only sell the hardback version. There is a much cheaper and smaller paper edition out.
Most Recent Customer Reviews
5.0 out of 5 stars
The best cookbook series on the market
If you want to become an excellent, competent, well-rounded entertainer without going to cooking school, I recommend this series very highly. Read more
Published 3 months ago by KK
5.0 out of 5 stars
very informative with great recipes
I have been enjoying reading thru this cookbook. I don't own enough of this line to comment on recipes being repeated. Read more
Published on April 3, 2010 by L. Noble
4.0 out of 5 stars
Gift for daughter-in-law
I ordered this for my daughter-in-law for Christmas. She seems well-pleased with both the cookbooks I got her--both the 2009 and the 2010 editions.
Published on January 7, 2010 by S. Garrison
5.0 out of 5 stars
Great book by a great publisher
Cook's Illustrated is our favorite cooking magazine and this book sums up an entire year of recipes. Read more
Published on January 7, 2010 by O. K. Anne
5.0 out of 5 stars
Step-by-step photos accompany both equipment and ingredient...
Also recommended is THE BEST OF AMERICA'S TEST KITCHEN 2010, a survey of 150 recipes culled down from the 1,000 developed for the company's popular magazines, books, and TV shows. Read more
Published on December 11, 2009 by Midwest Book Review
5.0 out of 5 stars
Cookies
The Test Kitchen always has the best recipes, even if they are time consuming. This book is worth it just for the chocolate chip cookie recipe....the best I have ever tasted!
Published on November 19, 2009 by Cori L. Knauss
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