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The America's Test Kitchen Cooking School Cookbook Hardcover – October 15, 2013

4.8 out of 5 stars 459 customer reviews

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Editorial Reviews

About the Author

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.

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Product Details

  • Hardcover: 822 pages
  • Publisher: America's Test Kitchen (October 15, 2013)
  • Language: English
  • ISBN-10: 1936493527
  • ISBN-13: 978-1936493524
  • Product Dimensions: 8.8 x 1.8 x 11.1 inches
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (459 customer reviews)
  • Amazon Best Sellers Rank: #6,650 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
The America's Test Kitchen Cooking School Cookbook is my favorite cookbook of the fall so far. It is chock full of culinary know how and is an absolute pleasure to leaf through on these autumn evenings. It has something to offer everyone whether they are a beginning cook or an advanced cook.

This is one heavy, well-made book. They didn't skimp on binding it either. This 822 page beauty should stand up to years of heavy use in the kitchen. Toss it on the counter and use it as a reference as you cook--it will stay open on its own.

The chapters are as follows: cooking basics; how to cook: eggs; vegetables; pasta; rice, grains, and beans; meat; poultry; seafood; grill; stocks and soups; salads; quick breads; yeast breads and pizza; cookies; cakes; fruit desserts; pies and tarts; custards, puddings, and frozen desserts; appendix; and index.

I'm going to answer a question that many of you have. Those of you familiar with America's Test Kitchen are wondering about the recycling of recipes from book to book. The answer is yes, they did recycle recipes. I own the America's Test Kitchen TV Show Cookbook 2001-2010 as well as ATK Family Cookbook. The first item I compared in the index is "eggs". I came up with repetitions from one book or the other for eggs benedict, some deviled egg recipes, several frittata recipes, huevos rancheros, omelets, quiches, a salad, and scrambled. Next I cross referenced "sauces" between the three books as came up with as generous an amount of overlap and then got modest overlap once more when I searched "potatoes, mashed" in the index. So why am I giving this book 5 stars?

I'm giving this book 5 stars because I feel that it offers something not many other books do.
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Format: Kindle Edition Verified Purchase
1. How To. Why. What can go wrong. Choosing tools. Taking care of your tools. Using your tools properly. Cooking techniques. Bad outcomes. What you should do instead. Tips. Tricks. Step-by-step pictures. Tables. Easy-to-grasp charts. Overviews. Recipe tutorials. Recipe libraries. 46 page cooking basics chapter. 600+ recipes. 2,500+ color photos. High quality paper / top-notch production.

The book is full of information that is presented in clear, concise, consistent manner that is easy to look up, absorb and apply. This book is in-cre-di-ble.

2. $29.
How much would you pay for ONE cooking class? $50? $100? I once paid $300 for a two hour class. The book has 800+ (!!) pages, and each page could easily be a cooking class, in itself. In short, an incredible value.

1. ATK tests equipment / products all the time and makes recommendations based on its test / blinds tests. This book has a lot of clear, comprehensive advise on what to look for in tools, however there are no brand-specific recommendations that are present, for example, in Cook's Kitchen book (e.g. "We recommend All-Clad 12" stainless steel skillet, however Cuisinart MultiClad Pro will perform almost as well as All-Clad for 1/3rd of a price". "Our tasters preferred De Cecco dry pasta")

One can, however quickly figure out which tools they use by looking at 2,500+ pictures.

2. Unsurprisingly, the book is (somewhat) big and heavy.

You may have been cooking for a month. A year. A decade. A few decades. You may have 10 cookbooks by now. Or 40. Or 100. Doesn't matter - you have to buy this one. You will learn something new - a tip, a technique, a recipe, a how, a why, a do or a don't. Guaranteed.

Run, do not walk to buy this book!!
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Wow, do I wish I had this in college when I was trying to teach myself to cook - I could have saved myself literally years of frustration and trial and error. This is technically a cookbook, but honestly it's a reference manual and a textbook for the home cook who wants to get serious about doing the best job they can. The recipes seem like they are there to demonstrate techniques or set a standard.

The arrangement of the book is unusual for a cookbook, too. It starts with a whole chapter of just egg techniques. That's an odd place for a regular general-interest cookbook to start, they tend to start with appetizers, salads, or soups. But it makes sense for a manual, because egg cookery has long been a starting point for professional cooks, and that gives the reader a good sense of what this book is and where it is going.

I won't say this book is perfect. My 13-year old daughter, who has been working her way through Mark Bittman's How to Cook Everything: the Basics for the last several months, was at first interested, but quickly got overwhelmed. I don't know that I'd want to give this to an absolute beginner, there is SOOOO much here that it could be intimidating. And it does seem a little heavy on the 'buy buy buy' - for instance, it lists a stainless steel kitchen ruler as a 'must-have'. I've been home cooking for 3 decades now, and I don't think I've ever run into a situation where I thought, gee, I really need a ruler. Even for pie crusts or cinnamon rolls, it's really not that hard to fit things to the pan and adjust. And if you really needed a ruler, I'm not sure why I need a dedicated $7 ruler when I could borrow a plastic one from my kids & just wash it before and after use.
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