The Complete America’s Test Kitchen TV Show Cookbook 2001-2017: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes

July 1, 2017 - Comment

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

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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.

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Comments

Jennifer Guerrero says:

If you are a fan of the show, you will absolutely love this book! Perfection! 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. 

Mary C. says:

Best reference cookbook…ever 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”…

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