Customer Reviews

Cooking at Home with America's Test Kitchen

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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.

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.

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.

And I mean that in a good way, because I am a huge ATK fan. They are the very best **authentic** cooking show on the airwaves and in print. Every single recipe that I have made has always been excellent. What I love about this book and ATK in general is their entire attention to detail. They don't slop things together, cut corners and claim that measurements can be "eye balled." Nope. They roll up their sleeves and they cook. This is the real Food Network! My favorite among their team of test chefs has always been Julia Collin-Davison because besides being such a great chef, she is always so funny and bubbly and always has a warm smile.

Although the book is a few years old that should not dissuade anyone from getting it. Because, if anything, I would say that's a better reason to get it (because the price is less than the brand-new ones). I use this book several times a week and it's one of my favorite cookbooks that I have ever used.

The book includes more than 3 dozen glossy full page/full color pictures! And that's on top of the pictures that are included on nearly every single page (which are black and white). The book is hard cover and a total of 356 pages long. Each chapter is actually from a specific show. You can get the accompanying Season 6 DVD set (which is very entertaining) but if you're like me, all you need is a comprehensive cookbook and no one is more comprehensive than ATK!

The specific writings in the book are both easy-to-follow and fascinating (if you enjoy the cooking arts). Each recipe-hub (that's a name that I made up for their main recipes for each show) includes a descriptive synopsis on what they liked about the testings and what they changed and why. For example, one thing I noticed that ATK changed was the method of making the birthday cake. They cream the butter with the flour because it minimizes the gluten level. I also like how they clearly state at the beginning of each recipe-hub what they're specific intent is. Because it's not enough to make a recipe, it has to be something that you will want to make again and again.

These are my Go-to Recipes from this book:
Pan-Seared Steak, pg. 53 - this is so easy and quick and comes out fantastic and only has 3 ingredients!
Mustard-Cream Pan Sauce, pg. 54 - this goes atop the steak and is out of this world and very easy, as well
Buttermilk Mashed Potatoes, Pg. 55 - a great recipe for creamy mashed potatoes (note: ATK has another recipe that uses softened cream cheese that is even better!)
Skillet Lasagna, Pg. 63 - way more easier than traditional lasagna and IMO (almost) as tasty
Smashed Potatoes, Pg. 91 - this is the recipe that I referenced above, by far the very best mashed potato recipe that I have ever made
Crisp-Skin High-Roast Chicken w/ Potatoes & Mustard Garlic Butter, Pg. 98 - a little bit of work but very well worth it, instead of using a whole chicken, you also use chicken legs and this cooks up great in my countertop convection oven
Chicken Teriyaki, Pg. 209 - OMG can we talk? This is so easy and it's another recipe that comes out fantastic in my countertop oven.
Orange-Flavored Chicken, Pg. 204 - a little bit of work but like every ATK recipe that I have made, very well worth it. I've found that you can also omit the oranges/juice and add pineapple/juice for a sweet & sour version instead.

These are Recipes that I made and enjoyed:
Fresh Tomato Salsa, pg. 17
Beef Tacos with Homemade Hard Taco Shells, pg. 24
Candied Sweet Potato Casserole, Pg. 115 - make this every Thanksgiving since I got the recipe from ATK and it's always a crowd-pleaser
Pan-Seared Scallops w/ Wilted Spinach, Watercress & Orange Salad, Pg. 172 - this is a lot of work but worth it for special occasions, I also sometimes use the recipe just for making caramelized scallops as it's very easy
Old-Fashioned Birthday Cake w/ Butter Frosting, Pg. 327 - if I celebrated a birthday everyday this would be a go-to recipe

These are recipes that I plan to make:
Bacon, Potato & Cheddar Fritata, pg. 6
Butternut Squash Risotto, pg. 46
Skillet Jambalaya, Pg. 68
Chicken & Dumplings, Pg. 74 - this looks so easy and delicious, I really look forward to making this one for my family
Pork Chops w/ Vinegar & Sweet Peppers, Pg. 136 - I've been meaning to make this for ages, just a little turned off b/c it requires 2 anchovy fillets minced.
All-Purpose Cornbread, Pg. 237
Deep-Dish Apple Pie, Pg. 297

The book also includes unbiased testings of a very wide variety of items, everything from oven mitts to soy sauces. This was very helpful. However, it would have been nice if they would include a listing of both online & brick and mortar stores that carry these items/brands as it would make it much easier to track them down. One item that they recommend "with reservations" seemed a little odd to me; Smuckers seedless raspberry jam. Keep in mind that this was for an ATK recipe that required seedless raspberry jam. ATK's complaint, they missed the seeds.

All in all this is a perfect book for both the casual cook, the novice and the expert chef. Because the book includes something for everyone. And if you can find just 1 or 2 quality go-to recipes that you can make on a regular basis I think you have found a book that's worth its weigh in gold. Thanks Chris Kimball and everyone at ATK.

If you are interested in why you do what you do to create a dish,this is the book for you. All of the recipes have been tested many times and in different ways before they are entered into the book.

I bought this book directly from PBS a few years ago and it came with free DVDs. I have returned to this book too many times to count. It is a gold mine of good food. As with every ATK recipe, I approach it with confidence, as they've done all the messy legwork and I know my recipe will turn out great, despite my amateur status as a cook.

For my first I-was-in-charge-at-my-house-Thanksgiving, I followed their turkey instructions, ignoring (nervously) the insistence from many guests that I was doing things the wrong way and my turkey would not come out good. I stuck to my ATK guns, though, and it was PERFECT! Even my guests had to admit it was a fab meal!

Another favorite is the tacos. This one is very time consuming (mostly because you fry the shells) but worth every minute. You have not tasted tacos, my friends, until you have tried the ATK way. Holy mackerel. So unbearably good.

I made the tortilla soup for the first time the other night. Prepare yourself for a heavenly experience. If possible it was even better the second night. (I think the flavors got to know each other better overnight.)

The hits are too numerous to mention.... Oh what the heck, I'll mention them.

French potato salad is so tasty! (And this from someone who has always been turned off of potato salad.)
Thai curry - I'm running out of sufficient words, which is probably why I'm not a food critic, but oh-dear-G-d. So tasty! (Just watch your fingers when you cut the hot peppers -- use thin rubber gloves. I didn't and my husband ran out to CVS for burn cream because my fingers were swollen and on fire.)
Indian curry -- easy and delicious!
Fettuccine Alfredo -- I made my friends very happy one night with this dish.
Roast chicken, mashed potatoes, quesadillas.

EVERYTHING I make out of here is simply astounding. If you love food, get this book, and see if you can get the accompanying DVD somewhere. You don't need it, but it's fun to see the recipes in action and see all the equipment tastings and such.

I am a big fan of ATK and a subscriber of Cooks Illustrated and Cooks Country, but can't get enough of their cookbooks. This one has a nice selection of recipes from the show, the magazines and some of the other cookbooks. Their recipes never disappoint and I am anxious to try some of these recipes just as soon as the Christmas ham is gone.

As in most books from Cooksillustrated recipes already appeared in their other publications - nothing new!