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Cooking for Two: 2010 Hardcover


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Product Details

  • Hardcover: 312 pages
  • Publisher: Boston Common Press; 1 edition (April 1, 2010)
  • Language: English
  • ISBN-10: 1933615605
  • ISBN-13: 978-1933615608
  • Product Dimensions: 1 x 8.4 x 10.8 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #359,778 in Books (See Top 100 in Books)

More About the Author

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

4.4 out of 5 stars
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See all 27 customer reviews
I recommend this cookbook to anyone that it could possibly apply to.
Jeff Kimble
There are recipes are for classics as well as more modern-style dishes, and every one I've tried has worked well.
ireadabookaday
Since my kids moved out and it's just me and my husband, these are my favorite cookbooks.
JenJ

Most Helpful Customer Reviews

80 of 82 people found the following review helpful By ireadabookaday VINE VOICE on April 11, 2010
Format: Hardcover
A lot of cooking for one or two cookbooks seem to have larger recipes that are just cut in half without much more thought. Not so with this book- the respected test kitchen behind it has clearly put a lot of thought and testing into this new series of books catering to smaller quantity cooks. There are recipes are for classics as well as more modern-style dishes, and every one I've tried has worked well. The book has many full color photos as well as smaller black and white photos that illustrate steps in a recipe, or show what you DON'T want the final product to look like. There are frequent sidebars offering additional information on ingredients and technique, and most welcome are the ones that suggest ways to use up an ingredient. ( I can never use up a whole carton of buttermilk). The authors even include a list of cookware especially suited for smaller quantities. The layout of the book is clean , easy to read , and well- organized, making this an excellent cookbook overall.
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37 of 38 people found the following review helpful By Ms. Anon on May 12, 2010
Format: Hardcover Verified Purchase
This is my first America's Test Kitchen book, and I am really pleased with the amount of information included with the recipes. It's just like a Cook's Illustrated magazine, with all the tips/notes, and suggestions on their favorite utensils and such. Very useful for me, who is utterly clueless when it comes to cooking.

And I do enjoy the "use it up" section, as mentioned in another review. It's nice to not have to come up with something on my own to use up half a can of this or 2/3 jar of that. I can just go to that section, look up whatever it is I have leftover ingredients for, and see the list of recipes that include that ingredient, in that amount.

I really like the section that has a main recipe (like Roast chicken) and two or three additional recipes to use the leftover meat. I like that it tells you how much to portion out for those additional recipes in the initial recipe. I need straight-forward directions like that. :) The chicken turned out very tasty by the way!

Anyway, it's beautifully layed out, although they could have done a slightly better job in the tips, directing a reader/cook to where the notes are, when they mention "see note". Sometimes the note they are referring to in a tip is a few pages away. But that's being picky.
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23 of 23 people found the following review helpful By Jeff Kimble VINE VOICE on March 7, 2011
Format: Hardcover Verified Purchase
I'm an avid lover of Cook's Illustrated and Cook's Country. But I am also a single guy, meaning I hardly ever find myself in a position where I need to cook meals capable of feeding 6-8 people. Low and behold, my favorite company in the world (America's Test Kitchen is part of the above) also saw a need for us without a large family.

This book does more than just cut the great recipes down that you would normally find on the website. This is a collection, completely re-engineered by the Test Kitchen to make a phenomenal dish for you plus one. It still carries the air that you may already be familiar with as well -- explanations of WHY you are doing things; addressing issues when recipes are cut down -- if you are an avid fan of the brand. Similarly, you can always count on the recipes in here being absolutely bulletproof. Some of the best meals I have ever made, or eaten for that matter, have come from this cookbook and/or brand.

But it just doesn't stop there. It addresses one of my major complaints about cooking smaller meals: often, you are left with ingredients that are slightly obscure and have no idea what to do with them. But they've even thought of that. At the beginning of the book (and often after recipes), you will find recipes and a cross-reference guide on what to do with that 1/2 an onion left over from last night's dinner.

I have no connection to the brand, mind you. I am just an avid fan. I recommend this cookbook to anyone that it could possibly apply to. If you don't have a small army to feed, are tired of wasting food, and want one of the best cookbooks money can buy, purchase this TODAY!
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42 of 50 people found the following review helpful By K. Sward on March 29, 2010
Format: Hardcover
The entree recipes are ok, and the book has little blurbs called "Use it Up", where they suggest ways to use the rest of a can of whatever they've called for in a recipe, the other half of that red pepper, etc. It's a nice idea.
But I mostly purchased this book for the baking section, where I had hoped to get some good "small version" desserts and baked goods recipes. I even bought "mini" pans of various sizes and shapes, called for in the book. But not only was the selection of desserts/baked goods really limited, I've made several of them now and they have all been disappointing, some even being thrown right in the trash.
Also, I have the CI "Best Recipes" cookbook, and a lot of information was simply carried over from that book to this one, which was irritating.
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8 of 8 people found the following review helpful By K. Berg on January 10, 2011
Format: Hardcover
America's Test Kitchen consistently provides good recipes. And when I say the recipes are "good" I mean that they always turn out and taste great. I would say that I am an intermediate cook and baker, but sometimes, the recipes I make simply don't turn out well. I think the success with ATK is their clear directions and obvious experienced recipe writing. And if you have every read one of their books or magazines, you will know that they provide you with TONS of additional information about their trial and error in creating the recipe. And they give you ingredient and technique guidance along the way. The other thing that I like about their recipes is that they use "normal" ingredients that I usually have in the kitchen. So I can turn to it for dinner without running to the store for this or that. Some of my cookbooks use too many ingredients and you have to plan ahead if you want to use it. Overall, my favorite cookbook and GREAT for newlyweds like myself who need to cook for two.
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