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The Complete America's Test Kitchen TV Show Cookbook 2001-2014 Hardcover – October 15, 2013

4.7 out of 5 stars 275 customer reviews

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Product Details

  • Hardcover: 917 pages
  • Publisher: Boston Common Press (October 15, 2013)
  • Language: English
  • ISBN-10: 1936493608
  • ISBN-13: 978-1936493609
  • Product Dimensions: 11.2 x 8.7 x 2.1 inches
  • Shipping Weight: 6.8 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (275 customer reviews)
  • Amazon Best Sellers Rank: #302,715 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Although most of the America's Test Kitchen recipes are available on-line, this cookbook puts them at your fingertips and all in one place. It also includes a wealth of supporting information and purchasing guides.

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.
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Format: Kindle Edition
I love cookbooks that I will actually use. If you follow the instructions you can't go wrong with this one. The evolution of each recipe is explained along with why certain things don't work. The experiments have already been done. Some of the cake recipes are absolutely fabulous and these alone are worth the price of the book. If you read cookbooks like novels wou will really enjoy this one.
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Format: Hardcover Verified Purchase
I bought the predecessor to this book (which contained ten years worth of recipes from the show) a few years back, and by late last year I realized that my beloved copy was absolutely filthy, marked-up, and bedecked with little post-it notes flagging all the recipes I ever wanted to try. Plus, the Tex-Mex section fell out every time I opened it up. So I decided there were only two courses of action to take: 1) buy a new copy (with four more years included! Yeeha!) and 2) finally write a review of the book that has revolutionized my cooking.

I’ve made more recipes in this book (approaching the 70 mark) than from any other cookbook I’ve ever owned, and believe me—I own cookbooks the way Imelda Marcos owned shoes (well almost, anyway). I will say that although perhaps two of the recipes that I’ve tried have been kind of “meh” with my family, not a single one has bombed, and many, many of these are recipes that I make frequently and will forever be in my repertoire. Here are a few highlights:

CHICKEN: Weeknight Roast Chicken with Tarragon Pan Sauce (heavenly—I could sip the sauce like a fine wine), Peruvian Roast Chicken with Spicy Mayonnaise, Chicken Piccata (I make this a couple of times a month, and it’s also very good with shallot and prosciutto), Cassoulet (divine!), Chicken Canzanese (a huge family favorite!) plus a number of chicken recipes in the Tex-Mex section.

PORK: Sautéed Pork Cutlets with Mustard-Cider sauce (mmmm…), French-Style Pot Roasted Pork Loin (elegant, fabulous, and restaurant-worthy), Breaded Pork Cutlets (Schnitzel-- phenomenal, and one of our favorite things), Cassoulet (again) and a couple of pork recipes from the Tex-Mex section (again).
Read more ›
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Format: Hardcover Verified Purchase
I just received my book today and made Beef Stroganoff since it is a cold weather food in my mind and it is freezing here.

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.
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Format: Hardcover Verified Purchase
What a deal! I love this cookbook. It has great "Why This Recipe Works" tips that will be useful for novices and advanced cooks alike. You'll almost always learn something new when using this book. It's heavy, but recipe- and tip-packed. And, considering the thought and years of tests that went into the making of the recipes and the book itself, it is such a great deal.

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.
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