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The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen Hardcover – October 1, 2012
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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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The book itself is a well constructed binder with 20 recipe divisions. Inside covers include recipes for last minute sides and charts for testing meat doneness, equivalency measures and conversions for ingredients used in baking. There is a quick pantry guide and ample index.
Recipes are included for family favorites like pizzas, kid friendly meals and cooking on the grill, There are recipes to help save money such as a section on "Eggs for Dinner." A section on "Pressure Cookers" is one I have not seen in other cookbooks and helps "speed up" dinner.
Lots of pictures; multiple ingredients needed for recipes are not limited to 4 or 5; A cookbook to be used by all.
The loose leaf binder version does require some assembly but wasn't that hard. I just had to take the plastic off the bundle of pages and put them in the binder, then insert the tabbed chapter dividers. Hint: the last page of each chapter has a note at the bottom telling you to place the next divider after it.
As it turns out, I've used this book to the exclusion of the others! I have a toddler, a baby on the way, and not a lot of time most nights - having this book around has really reduced the amount we eat out.
So far we've made:
* Loaded Baked Potato Soup, p. 41
* Roast Beef and Blue Cheese Panini, p. 73
* Baked Gnocchi with Tomato and Basil, p. 97
* BLT Pasta, p. 132
* Quick Jambalaya, p. 233
Some of the recipes in the book require using convenience ingredients - precooked rice, rotisserie chicken, things like that - but I tend to batch cook stuff in advance anyway, so having some shredded chicken in the freezer isn't a big deal. With either the convenience ingredients or premade, all of the recipes so far have come in around or under the advertised times for me, which is important. (For my husband, the soup took a bit longer than advertised, but he doesn't often cook, so he spent a lot of time looking for things in the kitchen, prepping very slowly, etc. - but he got in the kitchen and cooked! Woo!)
If I have any criticism, it's that some of the recipe yields seem a little light. The jambalaya in particular says it should feed 4 to 6, but filled four bowls with rather light portions. That's not enough for me to drop a star - most of the recipes have been right on.
It also comes in a binder, with real dividers-- so user friendly. Highly recommended.