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Test Preparation

The America's Test Kitchen Cookbook
by: Editors of Cook's Illustrated Magazine

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The America's Test Kitchen Cookbook
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Binding: Hardcover
Brand: Brand: Boston Common Press
EAN: 9780936184548
Edition: First Edition
Feature: Used Book in Good Condition
ISBN: 093618454X
Item Dimensions: 1201002874
Label: Boston Common Press
Languages: EnglishPublishedEnglishOriginal LanguageEnglishUnknown
Manufacturer: Boston Common Press
Number Of Items: 1
Number Of Pages: 325
Publication Date: 2001-11
Publisher: Boston Common Press
Studio: Boston Common Press

Editorial Review:

Product Description:
The America’s Test Kitchen Cookbook is the companion volume to the new hit public television series based on the recipes, techniques, and taste tests created by Cook’s Illustrated magazine. Filmed in the actual Cook’s test kitchen, both the television series and the cookbook set out to find the best methods of preparing your favorite home-cooked foods from the simplest tomato sauce to the fanciest French tart.

More than just a collection of recipes, this beautifully photographed book takes you inside the entire 2002 season of the America’s Test Kitchen series, with 26 chapters each dedicated to a different episode of the show. You will meet the cast – through photographs, bios, and quotes from each member – and will follow the America’s Test Kitchen process, as Christopher Kimball and the rest of the cast identify common cooking problems and then test dozens of variations to come up with the best methods for preparing recipes. Many of the most popular segments of the show, including the Science Desk, Equipment Corner, and tasting Lab, have been brought to life with photos.

With more than 200 recipes and dozens of beautiful, behind-the-scenes photographs, The America’s Test Kitchen Cookbook is sure to become an indispensable part of any cook’s library. Review:
Based on the popular PBS TV series, Cook's Illustrated's America's Test Kitchen Cookbook presents more than 200 recipes in short, essay-like investigations that reflect exhaustive ingredient, equipment, and method testing. Over the years, Cook's Illustrated magazine has set itself to the task of finding the best versions of favorite dishes. The result has been often-definitive reports on how to achieve fare like thin-crust pizza, oven-fried chicken, and blueberry muffins. Readers who look to the magazine for the last word on dish preparation, and others seeking reliable, enlightening cooking counsel, will welcome this book.

Each recipe includes a What We Wanted statement (in the case of french fries, for example, "Golden brown fries with a nice crunch on the outside and an earthy potato taste"); explores various dish approaches (the perfect fat for fries is investigated and determined, among other cooking issues); What We Learned ("Use russet potatoes, soak them in ice water, and fry in peanut oil twice); the recipe itself; and other features such as Testing Lab (a detailed view of the dish's perfecting process). A full range of dishes are explored, from puréed soups, sandwiches, and barbecue fare to holiday dinners, seafood classics, and sweets such as apple pie, bar cookies, and chocolate desserts. Fully photo illustrated, and with useful step-by-step technique drawings, the book is a valuable kitchen resource that will help readers cook better. --Arthur Boehm

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Product prices and availability updated on 05/27/2016 06:22 EDT.