- Publisher: Boston Common Press
- Language: English
- ASIN: B0052HKZOM
- Product Dimensions: 10 x 8 x 1.8 inches
- Shipping Weight: 3.4 pounds
- Average Customer Review: 4.6 out of 5 stars See all reviews (103 customer reviews)
- Amazon Best Sellers Rank: #1,009,182 in Books (See Top 100 in Books)
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The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks Hardcover
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Top Customer Reviews
For example, If the people at "Cook's Illustrated/ Cook's Country" test recipes for fried chicken and after much tweeking (as is their custom) offer up a recipe that is the "best recipe", I would expect to see that recipe in any of their cookbooks in which it would be pertinent. How many BEST recipes for a single dish can their be. I assume ONE. Therefore whether I reach for their "American Classics" volume or one of their more comprehensive cookbooks, I would expect to find THE best recipe for fried chicken in all of them, unless of course they've further developed that recipe.
I've repeatedly seen this kind of complaint , that they repeat recipes (as if this was a flaw or a rip off, which it's not) and/or they never add new recipes. Cook's Illustrated is constantly testing and publishing new recipes and sometimes updating older ones.Read more ›
First of all, the big reason I'm such a fan is that the folks at Cook's really test, test and test again before presenting their recipes either in print or on their various broadcasts. I've tried many of their recipes -- everything from pulled pork and "jucy lucy" [sic] hamburgers to chicken biryani and coq au vin -- and they've always turned out great. This test-kitchen approach is what's behind Cook's Country's recipes.
Second, the editors often take pains to explain just how tough a particular recipe was to crack, sometimes taking the reader step-by-step through their trial-and-error processes. These explanations as to how they ended up making certain decisions for the final recipes are educational. (An example: The recipe here for firecracker chicken was a real challenge for the test kitchen, it seems. The big issue was getting a crust with a good texture that wouldn't slide off of slippery chicken breasts before frying or get blown off by escaping moisture while frying. How they ended up with the solution they did is edifying, in that it's a breading technique I can now apply to other recipes, too.Read more ›
America's Test kitchen goes through many variations of a recipe in order to get to the one that they believe is the best of the best, and that is what they bring to you in this book. I tried the beer bread and used the smoked gouda cheese variation (sans the bacon, but that would have been good too). The bread came out great and I liked the explanation before the recipe of some of the other variations that they tried before coming to the final recipe-why they suggest a lighter beer, how much butter they thought should be used and why it seemed to work better.
As you thumb through the book there are old favorites, chicken soup, macaroni and cheese, snickerdoodles, red velvet cake and regional cooking from the South etc.
I think this cookbook will make a great addition to my kitchen library that I will turn to again and again for their clear, concise instruction and reliable recipes.
This would be a nice cookbook for a beginner to have as many of the recipes are basic and the instruction on technique is very good.
It would also make a nice gift for a newlywed, along with some of the kitchen basics.
There are so many great recipes but you absolutely have to make the Chocolate Blackout Cake!
The categories are:
Starters and Snacks
Salads and Dressings
Soups Stews and Chilis
On the Side
Lunch Counter Specials
Morning and Teatime Treats
Bread Basket Favorites
Casseroles and Other Potluck Favorites
Chicken and Turkey Every Way
Beef and Pork
Slow Cooker Favorites
Cookies and Bars Galore
Blue Ribbon Cakes
Homespun Pies and Fruit Desserts
Most Recent Customer Reviews
Almost too big. Would have liked more pics. Maybe 2 editions. Recipes look good.Published 3 months ago by Deborah S. Frenchlovejoy
This has great recipes along with detailed descriptions of why they chose the ingredients and how they created the recipe. Great for a beginning cook.Published 6 months ago by Robyn
I love this cookbook! It's so nice to be able to try out a new recipe to serve to guests without having to test it first. Read morePublished 8 months ago by R. Clements
I used to subscribe to Cooks Illustrated as well as Cooks Country. Quite quickly Cooks Country became my favorite magazine and I was thrilled when this book came out. Read morePublished 8 months ago by MusingCrow