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From Our Grandmothers' Kitchens (America's Test Kitchen) Hardcover-spiral – October 1, 2011
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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.
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The first one: "America's Best Lost Recipes" was very interesting, and had real old and very special, and different recipes.
Most of the recipes in this book are not really that old, or special, or even taste as good and special as they claim.
Here and there there is a pearl. You will have to carefully work your way through the book to fish these pearls.
There are few pearls in the pies, cakes, and cookies sections.
There are not enough pictures, so you don't know if your product is close to what you were suppose to get.
Is it worth it to buy the book? If you are an avid baker who likes to bake special cakes, cookies, and pies, that no body ate before, surprise your family, and guests with baked good that they will never see in the bakery they shop at, the answer is yes. The price is worth the few pearls that are in the book.
I think there is a mistake in the recipe of "Rose Franklin Cookies" p140. It says: "1 egg white", but then says: "beat the whites". It seems to me that one egg white is not enough for 2 cups nut? Anybody has the correct number of whites?
old fashioned updated recipes with interesting names like Tootie's Tortie're Pie and Rum Tum Tiddy .I made
the noodle pudding with raw noodles it was good and so easy . My aunt made something like it when I was 11 and
I never quiet figured out how she did it , I usually just cook without recipes ,not precooking the noodles helped
them not get watery and had more flavor and I added some vanilla and reduced the sugar, the raisins are sweet .
Whether they will try recipes, I don't know! I am a fan of Cooks Illustrated and this magazine is somehow connected. The recipes are less " intricate" for someone who likes more simple meals and come from the past and still are worth trying!