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The Best of America's Test Kitchen 2010 (Best of America's Test Kitchen Cookbook: The Year's Best Recipes) Hardcover – September 1, 2009

4.8 out of 5 stars 16 customer reviews

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Product Details

  • Series: Best of America's Test Kitchen Cookbook: The Year's Best Recipes
  • Hardcover: 352 pages
  • Publisher: Cook's Illustrated (September 1, 2009)
  • Language: English
  • ISBN-10: 1933615540
  • ISBN-13: 978-1933615547
  • Product Dimensions: 11 x 8.5 x 1 inches
  • Shipping Weight: 3 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #826,604 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By wogan TOP 500 REVIEWER on October 12, 2009
Format: Hardcover
This cookbook would make a good addition to a collection of cookbooks; but as for a principal main source cookbook, there are just not enough recipes or enough of a basic variety.
As usual the work from Cook's is outstanding and the very specific recipes that are included are wonderful. There are also the customary wonderful small series of photographs to illustrate techniques such as how to assemble a cabbage roll - a help most other cookbooks do not even attempt to include.
The book includes 44 pages of tips and recommendations such as the best cocoa mix or brownie mix, how to keep kitchen staples fresh. It includes 133 recipes that are not your basic run of the mill cookbook recipes, examples include green chilie cheeseburgers, and huli huli chicken - a great homemade version of the Hawaiian roadside grilled chicken.
So, this is a good addition to a cookbook collection.
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Format: Hardcover Verified Purchase
Some great recipes. Fewer repeats than some of the other volumes. Overall good idea for a foodie on your Christmas list. The Huli Huli chicken is great. The chicken noodle soup was outstanding. Waldorf salad was good (be sure to use specified apples). Roast beef tenderloin was the best ever. I served in on Christmas Eve and wow. I would add horseradish cream sauce to it at the table. Shrimp tempura works out the best of any I have tried but still not ka-pow in my opinion. I may try again and dip in panko flakes after the batter before frying. This is a great wedding shower gift. It is one of there better cookbooks. Even if you have others there are some repeats but the new recipes are worth having.
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Format: Hardcover
I love and own almost every one of their cookbooks, and I subscribe to "Cook's Illustrated." Their recipes are phenomenal! The first cookbook I received from them was "Baking Illustrated," and it walked me through the steps of making French Baguette, which is quite tedious. It worked wonderfully!! I couldn't have asked for better bread had I purchased it from an authentic french bakery. Their recipes are right on and wonderful. Their notes on ingredients and processes utilized in testing each recipe are quite helpful, in case you sometimes substitute ingredients.
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Format: Hardcover Verified Purchase
I had to knock off a star because 2010 contains only 150 recipes. All the other volumes (07-09 and 11-13) have more. Yet, this really is a 4.5 in my opinion. I gave 2012 and 2009 only three because of less recipes and photos compared to previous volumes and because what was in it. The recipes themselves, although great, didn't really get me excited those years. Obviously it comes to opinion on that, so that's kind of something you'll have to judge for yourself. The reason I tied this with 2007 for second best is because despite not having as many recipes, it was a great year and the variety is outstanding. There's also more pictures which is always nice, hence the extra 1/2 star I would have given it if I could. A trend that was started in the 2009 edition includes a new section in the back that includes taste tests, equipment reviews, kitchen shortcuts and illustrated techniques. I love these but they take up an extra 30-40 pages which could have been used for more recipes. The intro in all of these say they create over a 1000 a year, so clearly they could have included more.

My favorite recipes that I have tried and loved are:

Starters and Sides:
Crispy Bacon-Cheddar Potato Wedges - Easy to make and better than what you would get in a restaurant
Boneless Buffalo Chicken - I didn't make the blue Cheese Dressing that accompanies it, but these tasted great. Make sure you use Frank's Red Hot sauce like they say.

Soups and Stews:
Wisconsin Cheddar Beer Soup - Loved it. I would recommend adding some croutons to it.
Hearty Chicken Noodle - I had to add more broth because I wasn't able to extract enough when I made it. It was still very good and hopefully I'll do better next time.
Read more ›
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Format: Hardcover
The write-up with each recipe adds meaning to the procedure and outcome. The Test Kitchen's trial-and-error methods prior to publishing the final recipe made me feel confident that my end product would be a success. I've tried 3 recipes so far and would make them again and again. The brilliant photos gave me a visual so I knew where I was headed in addition to making it appealing enough for me to even attempt. I really like the suggested brand of ingredients and utensils to buy -- cuts to the chase when needing to make an intelligent purchase. This is one of the most useful cookbooks I've ever owned, and I have tons that just sit around. I expect I will be using this one for years to come. It would make a great gift for a new cook, but I've recommended it several times already to friends that have enjoyed cooking for many years.
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Format: Hardcover Verified Purchase
If you want to become an excellent, competent, well-rounded entertainer without going to cooking school, I recommend this series very highly. Many of the recipes can be managed in 30 minutes, though some of the recipes can also take 3 hours. Most, however, can be easily (very easily) managed if you read through the entire recipe FIRST as well as the rationale. I approach these books as though I were reading a good novel and, if you enjoy food and like science, then you will find the reading compelling. It's fascinating to find out the "why" behind the "what." And liberating. Learning what I did from these cookbooks allowed me to address other cooking opportunities and other recipes which much more confidence and authority. One comment, you can get the 2013 cookbook at Barnes and Noble in paper magazine format and this format puts the entire recipe on one page with the color picture on the same page. It's much easier to cook this way than to flip pages. One STRONG recommendation--do not buy these for a digital application. It's nearly impossible to cook without having the whole page/book in front of you. I have indulged myself and purchased both on occasion, but probably won't do so again.
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