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This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
love it, love it, love it. Now one of my favorite gifts to give. Great explanations of why a recipe works with suggestions for modifications. Read morePublished 1 month ago by bh
It has good basic recipes of everything. I find that I have to triple the seasoning in everything otherwise it would be too bland. Read morePublished 1 month ago by Alicia smith
This book is amazing. It has everything from equivalents and measurements to substitutions. And so many wonderful recipes. Couldn't ask for more.Published 1 month ago by enots