Cooking at Home with America's Test Kitchen [Hardcover]

Cook's Illustrated Magazine (Editor), John Burgoyne (Illustrator), Daniel J. van Ackere (Photographer)

Editorial Reviews

From Publishers Weekly

Starred Review. This excellent companion to PBS's America's Test Kitchen series makes it possible to develop a season's worth of expertise without ever tuning in. On the show, the ATK team works out the science behind popular dishes, eliminating guesswork for the at-home chef. Chapters are broken up by episode, like "Cooking With Squash," which includes recipes for Butternut Squash Risotto and Butternut Squash Soup. While there are ideas for creative variations—a sprinkle of curry or cinnamon croutons to spice up the soup, for instance—it's the hearty, relatively simple classics like Roast Turkey and Blueberry Cobbler that get the most airtime. Indeed, these are exceptional renditions with thorough instruction, though many of these recipes will be familiar to readers of Cook's Illustrated and the Best Recipe cookbooks. Like the magazine and cookbook, this guide includes helpful sidebars and illustrations demonstrating proper techniques (removing the silver skin from tenderloin; cleaning leeks) and choosing the best nutmeg grater or Parmesan. The beauty of the ATK/ Cook's Illustrated franchise is its message that even the fledging chef can succeed with the right tools and know-how—but this book will be indispensable to cooks of all experience levels. 32 full-color photos; 500 b&w photos. (Jan.)
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Product Details

• Hardcover: 356 pages
• Publisher: America's Test Kitchen (November 2005)
• Language: English
• ISBN-10: 0936184892
• ISBN-13: 978-0936184890
• Product Dimensions: 10 x 8.6 x 1 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #862,257 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

68 of 70 people found the following review helpful:

5.0 out of 5 stars another winner from the ATK team, November 11, 2005

By 

audrey (white mtns) - See all my reviews
(TOP 500 REVIEWER)   

This review is from: Cooking at Home with America's Test Kitchen (Hardcover)

This companion volume to the 2006 PBS series is presented as 26 chapters that correspond to the individual shows; each includes recipe analysis, equipment recommendations, illustrated techniques and product tests. Christopher Kimball and his rigorous cohorts define their goals, talk to experts, test dozens of recipe variations and then let you know what works and what doesn't. One sample chapter, called Meat and Potatoes, includes Onion-Braised Beef Brisket, Smashed Potatoes (and variations), and sections on electric knives and the science of making tender brisket. Give yourself some extra time to peruse the always informative and entertaining text preceding the recipes.

Chapters include: Eggs for Brunch, Tex-Mex Favorites, South-of-the-Border Soups, Cooking with Squash, Dinner on a Dime, One-Skillet Dinners, American Classics, High-Roast Chicken, Turkey, Pork Chops and Tenderloin, Fish Steaks, Seafood Classics, Italian Classics, Two Curries, Asian Chicken, Paella, Grilled Pizza, Grill-Roasted Pork Loin, Pulled Pork and Cornbread, Barbecued Chicken, Summer Fruit Desserts, Deep-Dish Apple Pie, Cookies, Old-Fashioned Birthday Cake and German Chocolate Cake.

I've tried several recipes so far and they have each come out really well. The America's Test Kitchen cookbooks are terrific, and always a resource I turn to when I am trying something new.

Line illustrations, informative sidebars, conversion tables and a passable index augment the text.

10 of 10 people found the following review helpful:

5.0 out of 5 stars A great book from ATK 2006!, August 9, 2006

By 

Sarah Mc Bride (Concord, MA) - See all my reviews
(REAL NAME)   

This review is from: Cooking at Home with America's Test Kitchen (Hardcover)

I have recently become an enthusiast of America's Test Kitchen and watch the show on a regular basis. The material is not 100% brand spanking new but meant to be a companion to what is done on TV, specifically the 2006 series (no not 2003 like one reviewer wrote).

As it's a companion book, the sections are broken out by episode and not ingredient. There are several pages of explanation with each episode detailing the trials and tribulations undergone by the fabulous Test Kitchen staff. Some many not care that the ATK staff stumbled upon an old Julia Child method to draw moisture out of fish but I was fascinated. There are also lots of honest product reviews which is a refreshing change for those who watch the TV chefs and never get an actual glimpse of the products and brands used.

I made a perfect Fish Meuniere with Browned Butter and Lemon the first time out with a perfect crunchy brown coating. A few other successful recipes was the Seared Tuna, Inexpensive Pan-Seared Steaks, and the Asparagus, Ham, and Gruyere Frittata.

This book helps teach effective methods for better cooking. Not just how to follow directions but how to become a better chef.

8 of 9 people found the following review helpful:

4.0 out of 5 stars Makes me feel like a chef on TV, April 23, 2006

By 

J. Wastrack (Central Wisconsin) - See all my reviews
(REAL NAME)   

This review is from: Cooking at Home with America's Test Kitchen (Hardcover)

I made the "Pan-Seared Oven-Roasted Pork Tenderloin" with the Cherry Port Sauce. I impressed myself with my gourmet results. I even have tried the Cherry Port Sauce on some venison and the results were great.
The book with recipes and reviews follow the programs very closely. The only small suggestion would be for more color pictures. There are some but a few more with the recipes would be better.