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The America's Test Kitchen Cooking School Cookbook Hardcover – October 15, 2013
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Top Customer Reviews
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.Read more ›
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.
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!!
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.Read more ›
Most Recent Customer Reviews
Fantastic book for everyone! There are delicious recipes from appetizers to deserts.
This book also has many pictures with step by step instructions. Read more
This is one of those books where you keep telling yourself...I did not know that... I am a good cook and some of this is all new to me! Love it.Published 6 days ago by Ardelle K. Wachter
Received this book as a Mother's Day gift and I love it. As a beginner cook who tends to go away from the recipe, I love how it suggests corrections when the recipe does not seem... Read morePublished 1 month ago by Laura Davis
This book is awesome and gives such great information on cooking basics! Love all the recipes, step-by-step information, pictures, and how-to's. Read morePublished 1 month ago by Amazon Customer
Love this book! Not your typical cookbook. Everyone should have a copy - especially useful for people going to college or for people to live on their own for the very first time! Read morePublished 1 month ago by Kathy