- Paperback: 336 pages
- Publisher: Cook's Illustrated; 1St Edition edition (March 1, 2013)
- Language: English
- ISBN-10: 193649342X
- ISBN-13: 978-1936493425
- Product Dimensions: 7.4 x 0.9 x 9.1 inches
- Shipping Weight: 2 pounds
- Average Customer Review: 4.5 out of 5 stars See all reviews (138 customer reviews)
- Amazon Best Sellers Rank: #53,410 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Comfort Food Makeovers Paperback – March 1, 2013
This month's Book With Buzz: "The Lying Game" by Ruth Ware
From the instant New York Times bestselling author of blockbuster thrillers "In a Dark, Dark Wood" and "The Woman in Cabin 10" comes Ruth Ware’s chilling new novel, "The Lying Game." See more
Customers who bought this item also bought
Customers who viewed this item also viewed
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.
If you are a seller for this product, would you like to suggest updates through seller support?
Top customer reviews
All American Chili - Modest in spicing but quite good. A tip: their recommendation of pinching of larger portions of turkey (rather than sautéing all of it) and adding to the cooking pot really works well - great mouth feel. No one will think this dish is low fat!
Creole-Style Gumbo - Fantastic. But like any Gumbo a lot depends on the spicing - which is why I used Emeril's blend.
Pork and Hominy Stew - Disappointed but not because of the recipe. It was the first time I ate hominy, and I just don't like its taste.
Creamy Mushroom Soup - Good but could have been better. Clearly I overcooked the mushrooms in extracting the water...or maybe the recipe is not all that great?
Sloppy Joes - Oh My God good. I never liked sloppy Joes much till I ate that recipe. Wow!
Oven Fried Chicken - FINALLY after years of trying recipes for oven fried chicken I found one I liked. The older ATK recommendations of "melba toast" breading is too dry and bland, and the panko coating is iffy, but the ground corn flakes was perfect.
Deviled Chicken - Excellent, especially if you like HOT ... you might want to cut back on the pepper tho...
Chicken and Dumplings - not easy to get the dumplings right, BUT still very, very good.
Meatloaf - Very Good to Great!
Jambalaya - Super Super GREAT! Emeril's spice used. Again, no one will think this is lower fat.
Steak Tips - Tried making this twice. Not bad but not very good either. The tenderizing method does not seem to be as effective as one might think. Perhaps cooking a bit longer would help (to medium)?
Spaghetti Carbonara - Very Good.
Fettuccine Alfredo - Very Good to Great.
Linguine with Bolognese - Fantastic. Really pleased with this dish.
Mashed Potatoes - Very Good to Great.
Buttermilk Biscuits - Fantastic, Great, So damned buttery.
Chocolate Cupcakes - I somehow screwed up the cake portion so it did not rise as expected and was dense. That said, the frosting was SUPER.
What I really liked about the book was in learning different techniques and ingredients in substituting products. Using soy sauce, anchovies, tomato paste, and dried mushrooms to add depth, different methods of thickening, ways of blooming aromatics (skillet and microwave), etc.
That said, there a is a caveat:, many recipes require careful attention to details of time, procedure, and ingredients. They are not complex recipes but sometimes they are exacting.
If your thing is understanding the tricks of healthy cooking, this book is an excellent addition to your library.
I wouldn't recommend this for health-nuts, but for the average person trying to make everyday meals a little healthier it is great and so far the recipes I've tried have been excellent!
There is also a description of "Why this works" meaning how they made the recipe taste like the good, old fashioned version. I myself, love these tips so that maybe a few of them may stick in my brain to use on my own when revising other recipes myself.
None of the recipes call for crazy ingredients as well. Its' all normal stuff you can buy at a normal grocery store. This is definitely my favorite one at the moment!
I do have one problem with the chicken fried steak recipe. Chicken fry a New York strip steak? Shame. I know cube steaks are tasteless, but that is why they are chicken fried. One eats the stuff for the crust, the gravy, and the triple helping of mashed potatoes. The General Two's chicken is a winner, and certainly less fussy to prepare than the stand standard recipe which requires double frying.
I love both Cook 's magazine and Cooks Country. Keep up the good work.