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Here in America's Test Kitchen
     

Here in America's Test Kitchen

4.5 2
by Cook's Illustrated, John Burgoyne (Illustrator)
 
The companion cookbook to our acclaimed public television series, Here in America's Test Kitchen brings you everything -- every recipe, every kitchen equipment test, every tasting, every discovery, even every flop from the 2003 season. Best of all, this handsome, photo-filled volume lets you share the discoveries and fun on your schedule -- not the network's!

Overview

The companion cookbook to our acclaimed public television series, Here in America's Test Kitchen brings you everything -- every recipe, every kitchen equipment test, every tasting, every discovery, even every flop from the 2003 season. Best of all, this handsome, photo-filled volume lets you share the discoveries and fun on your schedule -- not the network's!

From the search for perfectly crisp -- not flabby and greasy -- Buffalo wings to the best cherry cobbler that pairs real cherry flavor with a tender, feather-light biscuit topping…this companion volume puts you right at the side of the America's Test Kitchen detectives. Unlike most television shows and cookbooks, however, this one gives you a close-up look at our failures as well as our successes. After months of testing, our recipes for lemon meringue pie, twice-baked potatoes, and pan-roasted chicken are reliable because we've tested dozens of possible ways (including many failures) of making them.

In the pages of Here in America's Test Kitchen, you'll get a behind-the-scenes view of how we test recipes, taste-test foods, and put cookware through its paces. You'll meet the cooks, the editors, the tasters, the directors, and the rest of the staff. Filled with candid shots and 32 pages of color photos, you will get an intimate portrait of the inner workings of the Cook's test kitchen.

America's Test Kitchen is all about discovering how cooking really works, rooting out the bad recipes, and identifying the methods and techniques that produce real winners. Now you can have all of the recipes, the techniques, the taste-tests, the equipment ratings, and the shortcuts from our 2003 season in one volume.

Editorial Reviews

Publishers Weekly
Kimball, founder of Cook's Illustrated magazine and host of the PBS show America's Test Kitchen, offers a preface to this guide to the tools, techniques and ingredients needed in today's kitchens, along with about 50 recipes. At first glance the casual cook might be daunted by the recipes, but by following the careful instructions an inexperienced cook could turn out a perfect meal consulting just one or two of the 26 chapters (e.g., "Party Foods," "Chicken in a Flash," "Ham Dinner," "Cookie Jar Favorites"). The editors offer such homey dishes as Cheesy Nachos, Spaghetti Putanesca, Scalloped Potatoes and Lemon Meringue Pie. Moreover, the recipes have been formulated to ensure short lists of ingredients and common home equipment. Veteran cooks will revel in the analysis of the science behind the recipes-the single bread recipe here, five pages long, answers questions that dozens of other cookbooks do not-and will appreciate the illustrated technique sidebars and brand-name comparisons of everything from pastas to saut pans. (Jan.) Copyright 2002 Cahners Business Information.

Product Details

ISBN-13:
9780936184593
Publisher:
America's Test Kitchen
Publication date:
12/28/2002
Pages:
368
Product dimensions:
8.72(w) x 10.16(h) x 1.08(d)

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Here in America's Test Kitchen 4.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
Just bought this cookbook in December and already, i've cooked a lot of recipes from this book. I'm so addicted to this cookbook that i'm getting myself a subscription to Cooks Illustrated. This book gives you all details on the tests they've done with the recipes so it makes cooking more pleasurable.