About this title: Many years in the making, this comprehensive cookbook delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style. Bound in a sturdy five-ring binder, this cookbook includes tips, techniques, and helpful charts.Americas Test Kitchen
Note: This is a general synopsis. Each listing is described below.
Binding: Unknown
Publisher: AMER TEST KITCHEN
Date Published: 2006
ISBN-13:9781933615011ISBN:193361501X
Description: New. Many years in the making, this comprehensive cookbook delivers more than 1, 200 foolproof recipes for classic American family fare in a clear, accessible style. Bound in a sturdy five-ring binder, this cookbook includes tips, techniques, and helpful c... read more
"I picked this book up at a Costco of all places because it was cheap and I'd tried and liked some recipes from the Cook's Illustrated magazine. I didn't expect it to be by far my favorite cookbook. I'd consider myself more of a foodie than a cook, which is why I love this book. The recipes are simple, directions easy to follow and for most recipes there are pictures of the end result. Most importantly, the recipes, without fail, turn out delicious. Even my foodie friends that I've turned on to this book or invited over for dinner seem to love them. I can't think of a recipe in this book that I've tried that hasn't turned out well. There have been some, like lo mein, that I personally wasn't a big fan of, but not because of the flavor or the recipe itself, I'm just not a fan of lo mein. And of course, for some, like say the spaghetti sauce, I prefer to add more herbs than the recipe calls for, but the adjustments I make are usually simple, because again, I'm not much of a cook. I assume the reason the recipes all work so well is because they're tested by the Test Kitchen. If you're not familiar with Cook's Illustrated and the Test Kitchen, they test recipes every possible way it has been done or can be done to come up with the simplest and best way to prepare a meal. I used to subscribe to the magazine, but found many of the recipes fairly complicated for a newbie cook like myself. The recipes culled together in this book are for the most part very simple to understand and do, even if you don't know cooking jargon. Like the magazine, there are tips throughout on best brands for certain recipes and basic cooking techniques, and how to choose the right cut of meat. The emphasis here is on using real, unprocessed, full fat food, though not necessarily fried and unhealthy. They do have some light versions of recipes that I've also found to be tasty. The recipes cover all the bases in American cooking from appetizers like salsa and guacamole to main courses ranging from lasagna to steaks to dessert. While simple American food can seem, well, simple, don't let that scare you away if you're looking for a good all-around cookbook. They even make meat loaf taste good."
"i love this cookbook (and i tell anybody that will listen, so you may have heard :) it's easy to follow and almost always turns out great. I love how they put the book together. The only problem is that some of the recipes take waaaay too long."
"Admittedly it sometimes asks for unusual ingredients, but it has great tips and explains stuff like why to use unsalted butter over salted, and the reasons the butter has to be softened instead of melted. Little tips and explanations similar to those Alton Brown gives out."
"This is the BEST cookbook ever !! I have given it to friends as gifts. Everyone needs this book--it explains why certain ingredients were used. The cooks have experimented with each recipe."
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