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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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Nice cookbook, as are most of the ATK books. However, the paper quality and lack of colored photos does detract.Published 7 months ago by cindyb
Great recipice easy to follow directions, its like the TV show in book form, it doesnt disapoint on any levelPublished 22 months ago by ABruchis
I think anything that comes out of America's Test Kitchen is fabulous, so... Try the recipe for Orange Chicken- it alone is worth buying this book. Yum!Published 22 months ago by Sarah Wayman
I like how they test proof and illustrate their recipes in well displayed photos. I love country food and old time recipes. Read morePublished on February 21, 2013 by Ms. Bonnie J. Falla
I am a big fan of ATK and a subscriber of Cooks Illustrated and Cooks Country, but can't get enough of their cookbooks. Read morePublished on December 31, 2006 by Cabushka
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... Read morePublished on November 5, 2006 by Maria Shugart