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The Complete America's Test Kitchen TV Show Cookbook 2001-2014 Hardcover – October 15, 2013
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Top customer reviews
Like the America's Test Kitchen TV show, the material here is not "just" a compilation of recipes. It's a education. Virtually all recipes include the "whys' of the ingredients and processes chosen, not just a list of directions for you to blindly follow.
It's large, heavy and worth its weight in gold, or at least maple syrup.
The stroganoff was the BEST I HAVE EVER EATTEN. I did substitute Top Round for Beef Tips though and that was the only change to the recipe. The recipe was easy to follow and remarkable test..........
I would highly, highly, highly recommend this boo. BTW, for those who say this book is to big and to heavy I say boo-hoo and really...! I would much rather have a book packed with info than a book which is tiny. AND what I did was simply write out the recipe on another paper and took it was me shopping; you could also print the recipe out on a printer.
I could not believe people would complain about the size of this amazing book. If all else fails you can use it as a 5 lb. weight and get your pecks built up...........
I hope everyone buys this book. My complete favorite and I own about 60 or so cookbooks from all over the world.
I wouldn't get the e-version, though. Enjoy the hardcover!
Recipes I've made so far:
1) Skillet Lasagne. Made twice now and wouldn't change anything. Except for a quirky little thing of measuring out the crushed tomatoes and adding water. Just get a 28-oz. can of tomatoes and stir 3/4 c. of water into the canned tomatoes after you've poured about half of them into the lasagne. Saves washing a measuring cup and bowl.
2) Chicken-fried steaks. Made twice now, and the steaks turned out great, nice and crunchy on the outside and moist on the inside, just as promised. The gravy is a go-to. I'll probably use the basic principles to slightly adjust my technique for chicken and turkey gravy. The book is not perfect and the instructions got a bit confusing regarding cookie sheets and racks. Probably would have made more sense had I been making the dish to serve six, but I was making it for two. Instructions for a four-serving portion would have been more of a breeze to understand.
3) Beef Stew, the one they called "Best." Yes, it is delicious. Wouldn't change a thing. Not even the addition of anchovies (which you can freeze in small portions, since you'll have leftovers from the can. Don't worry. Nobody will say, "ewwwww, anchovies." They just add a subtle bit of rich flavor that almost nobody would recognize. Very different from anchovies on pizza.)
4) Next up: Chicken Provencal.
OTHER note on the book: Equipment ratings are very useful.
Skillet Baked Zita
Light Macaroni and Cheese
Sesame Noodles with Shredded Chicken
Quick Cheese Bread
Charcoal-Grilled Barbecued Beef Brisket
Kansas City Barbecue Sauce
French-Style Pot Roasted Pork Loin
Pan-Seared Chicken Breasts
Stovetop Roast Chicken with Lemon-Herb Sauce (Stovetop is spelled as listed in the cookbook)
Meat Loaf with Brown Sugar-Ketchup Glaze
Classic Tuna Salad
Easier French Fries
All-Butter Double-Crust Pie Dough
Key Lime Pie
Sour Cherry Cobbler
Low-Fat Chocolate Mousse
Strawberry Cream Cake
Easy Caramel Cake
Chocolate Sandwich Cookies
Glazed Butter Cookies
I highly recommend this cookbook based on the wealth of both recipes and cooking information.