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This newly revised edition of The Complete America's Test Kitchen TV Show Cookbook includes all 17 seasons (including 2017) of the hit TV show in a lively collection featuring more than 1,100 foolproof recipes and dozens of tips and techniques. Learn what happens in the test kitchen before the cameras start rolling, what's really involved in our recipe development process, and what lengths we'll go to in order to produce a "best" recipe.
This collection of recipes from the hit TV show includes all of the treasured dishes, tips, and test kitchen-recommended tools and ingredients from the 2017 season. All your favorites are here--from Coq au Riesling and Tuscan-Style Beef Stew to Whole-Wheat Pancakes, Foolproof New York Cheesecake, and Cherry Clafouti. With this newly revised and updated edition, you'll have 17 years of great cooking and expertise from America's most-trusted test kitchen.
- Sales Rank: #1201 in Books
- Published on: 2016-10-04
- Released on: 2016-10-04
- Original language: English
- Number of items: 1
- Dimensions: 11.19" h x 2.00" w x 8.63" l, 1.25 pounds
- Binding: Hardcover
- 1032 pages
About the Author
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is the home to more than three-dozen full-time cooks and product testers. America’s Test Kitchen publishes two magazines, Cook’s Illustrated and Cook’s Country, with a combined 1.3 million+ subscribers, and dozens of top-selling cook- books. We have published more than 145 cookbooks, and that number continues to grow with many new books in development.
Most helpful customer reviews
89 of 93 people found the following review helpful.
If you are a fan of the show, you will absolutely love this book! Perfection!
By Jennifer Guerrero
If you are a fan of the show, you will absolutely love this book! It’s a huge volume, about the size of a large dictionary.
Pictured below:
1) Contents
2-3) 2001-2015 occupy the majority of the book. The recipes all include the header “Why this recipe works”, and a photo of the finished product. Some have a few process photos added, but not many. My paella.
4) 2016-2017 are their own chapters. The recipes include the “Why this recipe works”, but no photos of the finished product. That's the only thing I was disappointed with.
5-6) Charlotte Russe. I made this for Valentine's last year with some lobster mac.
7) There’s a shopping guide with 30 pages dedicated to equipment, and 24 to ingredients. I checked a few that I had strong opinions on – flour, Dijon, canned tomatoes, cinnamon, BBQ sauce, olive oil – and was in total agreement with their choices, so I’ll have added confidence consulting that section as needed.
8) Beef Stir Fry with Bell Peppers and Black Pepper Sauce from episode 17 of 2017. Fantastic. Tender with a silky mouth feel.
9) Episode 14 of 2017 with Grilled Shrimp and Vegetable Kebabs and Persian-Style Rice with Golden Crust (Chelow). Amazing dinner!
10) Episode 18 of 2017 with Tuscan-Style Roast Pork with Garlic and Rosemary (Arista) and Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes. Delicious! The house smells amazing!
11) Episode 20 of 2017. Ultimate Shrimp Scampi. Fabulous and fast.
12) Episode 7 of 2017. Crisp Roast Butterflied (Spatchcock) Chicken with Rosemary and Garlic. I think the spatchcocked chicken looks sassy with its wings on its hips! Delicious and easy peasy!
13) Apple Tart. This was their homage to everyone's heroine, Julia Child. The chicken's out of Mastering the Art of French Cooking.
14) Creamless Creamy Tomato Soup - p10 and Grown-up Grilled Cheese Sandwiches with Cheddar and Shallot - p259. The tomato soup was really good, but that cheese sandwich was awesome! Cheddar, brie, and wine get blitzed in the food processor to form a paste, and then minced shallots get stirred in. Fantastic stuff. I'm going to try increasing the wine ratio just slightly to make a lovely cheese spread for crackers.
I've noticed that some of the 2017 dishes were in the 2016 issues of Cook's Illustrated. I'm really happy about that because I keep an issue of CI in my car to read like fiction if I have to wait somewhere, but I never cook from magazines.
I can't wait to try the rest!
33 of 34 people found the following review helpful.
Best reference cookbook...ever
By Mary C.
I've just received my copy, have read it cover-to-cover, and I love this book. I'm 70 years old, cooking is my passion, and I either own or have read hundreds and hundreds (thank you, public library) of cookbooks Among those are many classic reference cookbooks (Joy of Cooking, Gourmet, Bon Appetit), but this one beats them all in terms of size (1,062 pages), clarity (every single recipe comes with an explanation of how ATK tested various alternatives and why they came to this specific recipe), and comprehensiveness in terms of cuisines. Some chapter titles are clever ("Let's Do Takeout"), and follow through with such classics as Pad Thai. Others are, of course, the expected chicken, turkey, pork, etc. But also French, Italian, and Tex-Mex. Almost all recipes come with color photos of the completed dish. The "behind the scenes" copy consists of a few black and white photos scattered throughout. However, there are 30 pages listing equipment "favorites" (not full reviews) with my estimated average of 7 items per page--an invaluable reference, IMO. Also, there are 24 pages listing ingredient "favorites" with my estimated average 8 items per page. I was pleasantly surprised that the book includes so many equipment and ingredient recommendations. Finally, I've subscribed off and on to Cook's Illustrated, Cook's Country, have subscribed to their website, and have watched their TV shows for many years. They really mean it when they say, "we make all the mistakes so that you don't have to," and I have found their recipes invaluable over the years. I put a lot of Post-Its on the pages on my book for recipes that I want to try. Finally, for anyone who wants to improve their cooking skills, simply wants to dabble in, for example, "take-out" cuisine, OR needs more recipes for weeknight cooking, I highly recommend this book. Find a dish that interests you and then follow the step-by-step instructions you need to make your dish a success.
19 of 20 people found the following review helpful.
Great for fail proof recipes for all the basics
By May Ling Wu
All of the basic recipes you would want that come out great every time. For example Chicken Pot Pie, Tamale Pie, Fajitas, Roast Chicken, Meat Loaf, Beef Stew, Mac and Cheese etc. .Several popular ethnic recipes are included as well. With over a thousand recipes this cookbook has almost everything you want to make. If you are thinking of making something it is almost sure to have it.
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