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The Complete America's Test Kitchen TV Show Cookbook: Every Recipe from the Hit TV Show With Product Ratings and a Look Behind the Scenes, 2001-2011 Hardcover – October 15, 2010
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Since its debut in 1999, America's Test Kitchen has been public television's most-watched cooking show. This new comprehensive cookbook captures ten seasons of the show in a lively collection featuring more than 500 foolproof recipes and dozens of tips and techniques. You'll learn the secret to rich-tasting Weeknight Bolognese and Cheesey Garlic Bread in Bringing Home Italian Favorites. Prepare a platter of the best-tasting nachos you've ever had in Tex-Mex tonight. And discover a new way to cook the Thanksgiving turkey in Talking Turkey and All the Trimmings--choose among nine different recipes for the holiday bird--from Classic Roast Stuffed Turkey and Crisp-Skinned Butterflied Turkey to Herbed Roast Turkey, Grill-Roasted Turkey, and more.
Want to learn how to be a better cook? Throughout the book you'll find a special behind-the-scenes feature highlighting the most important test kitchen techniques from the past decade. In addition, we take you behind the scenes of the show for a fascinating look at how recipes are developed, why our equipment and ingredient ratings are different, what's involved in putting together an episode, and more. And assembled just for this collection, The America's Test Kitchen Guide to Recommended Ingredients and Equipment unites all our important tastings and testings into an easy-to-navigate buyer's guide so you can be a savvy consumer whether you're investing in a new gas grill or picking up a can of tomatoes. This new volume gives you a decade of great cooking and expertise from America's most trusted test kitchen.
Recipe Excerpts from The Complete America's Test Kitchen TV Show Cookbook
Cheesy Nachos with Guacamole and Salsa
--This text refers to an out of print or unavailable edition of this title.
About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks! --This text refers to an out of print or unavailable edition of this title.
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As a side note, I basically learned to cook from watching this show. My mom gets so mad that I cook more with their recipes than with hers. I recommend subscribing to their website so that you can have access to their recipe videos. Aside from recipes they also offer great product reviews for cookware, knives, gadgets, kitchen appliances, etc. They'll tell you which ones work the best at the most affordable price. Affordable meaning that, in contrast to most cooking magazines which get paid to promote the priciest products, they only recommend products that the average consumer can afford. For example, they will tell you why the $50 dollar toaster they recommend works better than the $200 toaster with all the bells and whistles that nobody needs on a toaster and that don't help it toast bread any better anyway. But they'll also explain that you should avoid the temptation to buy such and such brand $20 toaster because it only toasts one side of the bread. I don't think I've ever been disappointed with one of their recommended products that I have purchased. They also do taste tests and determine the best brands of prepared food products. So you don't have to try 5 different brands of hummus, or brownies, or broth, or curry powder to find a good one.
I highly recommend all of their cookbooks and website subscriptions.
That said, the best part of the book of course, is the thinking and science that introduces each recipe. Even if you decide to tweak it to your personal taste preferences, you will still be armed with technique.
the Brisket is the reason i got this book, a neighbor made it for a B.B.Q. and I had to have it. I have since found other recipes that i use to impress the in-laws, my church, my neighbors, my co workers and well anyone i want to impress.
I will never admit this anywhere else but the Cheesecake recipe in this book is my "secret recipe that i will never share with another living sole that is not family and well...you the reader.
oh and the creme brulee is fantastic. when I make this my wife will not let me share it with anyone upon pain of death. this one is my personal favorite. just make sure to read through the recipe thoroughly before you start. I have since made notes in my copy to help make things go smother