Best Skillet Recipes

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Editorial Reviews

Publishers Weekly

In this latest addition of the Best Recipe Classic series, Cooks Illustrated editor Christopher Kimball and his team of kitchen scientists celebrate the untold versatility of that ordinary workhorse, the 12-inch skillet. An indispensable tool for eggs, pan-seared meats and sautéed vegetables, the skillet can also be used for stovetop-to-oven dishes such as All-American Mini Meatloaves; layered dishes such as tamale pie and Tuscan bean casserole; and even desserts such as hot fudge pudding cake. In the trademark style of other America's Test Kitchen publications, the cookbook contains plenty of variations on basic themes (you can make chicken and rice with peas and scallions, broccoli and cheddar, or coconut milk and pistachios); ingredient and equipment roundups; and helpful illustrations for preparing mango and stringing snowpeas. Yet the true strength of the series lies in the sheer thoughtfulness and detail of the recipes. Whether or not you properly appreciate your skillet, this book will at least teach you to wield it gracefully. (Mar.)

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Product Details

  • ISBN-13: 9781933615417
  • Publisher: America's Test Kitchen
  • Publication date: 3/10/2009
  • Pages: 368
  • Sales rank: 349,461
  • Product dimensions: 8.60 (w) x 10.80 (h) x 1.10 (d)

Customer Reviews

Average Rating 4
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Anonymous

    Posted November 20, 2011

    My Go-To Book

    Being a Cook's Illustrated fan, I bought this book because I wanted the Pasta with Ham and Peas recipe. It became my husband's favorite the first time I made it and it is served in my house often. I have also used this recipe as a side dish in place of regular macaroni and cheese. Company loves it and it is fast to make. Another recipe I have gone to often is the one on the cover, the Skillet Lasagna. It is delicious, not too involved and makes a really nice dinner with a salad on the side. These recipes are now family favorites. The book is filled with many choices, even desserts. These recipes are reliable and not overly involved. I have several Cook's Illustrated books but seem to use this one more than the others. I'm glad I finally bought the book.

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  • Anonymous

    Posted September 26, 2009

    I love this cookbook

    I have only tried a few recipes so far and they were good. I lighten the recipes a bit to lower fat content. They still are good. I wish there were more desserts but overall I realy like this book.

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  • Posted July 27, 2009

    I Also Recommend:

    I love America's Test Kitchen!

    America's Test Kitchen recipes are so well tested that you can make anything in the book and know it will have a rich, full flavor. The only kind of cooking I don't mind is sauteeing, and that is how all these recipes are cooked. Very good for the cooking-challenged, like me.

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  • Anonymous

    Posted August 20, 2009

    No text was provided for this review.

  • Anonymous

    Posted October 17, 2010

    No text was provided for this review.

  • Anonymous

    Posted August 14, 2009

    No text was provided for this review.

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