America's Test Kitchen Twentieth Anniversary TV Show Cookbook: Best-Ever Recipes from the Most Successful Cooking Show on TV

by America's Test Kitchen (Editor)

Overview

A special collection of the very best 500 recipes from two decades of the America's Test Kitchen TV show, plus all the recipes from the 20th season. Here are ATK's greatest hits, the most inventive and rewarding project recipes, classics reimagined, must-have basics, international favorites, and all-star baking recipes.

The recipes selected for this commemorative edition celebrate the best and most remarkable accomplishments from 500 episodes of the longest-running cooking show on TV. The collection also shines a spotlight on the cast with fascinating commentary on the recipes from the team that brought them to life on TV. The book captures the personality of the show and provides a first-ever behind-the-scenes look at its beloved cast members along with special features that relay the collected expertise, wit, and wisdom of the team behind America's most-trusted test kitchen.

Product Details

ISBN-13:	9781945256882
Publisher:	America's Test Kitchen
Publication date:	10/22/2019
Series:	Complete ATK TV Show Cookbook
Edition description:	Anniversary
Pages:	592
Sales rank:	238,177
Product dimensions:	8.40(w) x 10.90(h) x 1.60(d)

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Editorial Reviews

10/21/2019

America’s Test Kitchen has run on public television for 20 years, and in this sharp cookbook, the editors present the show’s ultimate recipes for popular foods. Each recipe begins with an explanation of successful preparations: tandoori-style chicken is roasted, then broiled for char, and for a boneless short rib dish, gelatin is sprinkled into the braising liquid to “restore suppleness.” Eleven show personalities are profiled up front and then appear throughout to share their personal takes: Massachusetts native and hot artichoke dip–fan Becky Hays serves fish and chips with newspaper spread on the table, and ATK taste-test expert Jack Bishop offers home-baked baguettes. ATK’s broad reach means that a chapter on soups includes both a Brazilian fish and shellfish stew as well as a classic chicken noodle, and the grilling section features spicy African peri peri chicken, and burgers with three toppings. No dish is too basic to be dissected (a boiled corn on the cob recipe analyzes the chemical structure of the kernels), and specific brands are recommended, such as King Arthur bread flour for bagels. ATK fans may note some repetition between books, such as a trio of pies (skillet apple, blueberry, and summer berry) that appear in their recently published The Perfect Pie. That aside, ATK’s precision and testing result in reliable, thoroughly enjoyable dishes. (Oct.)

Publishers Weekly

12/01/2019

This collection from America's Test Kitchen is densely packed with recipes and know-how gleaned from 20 years of the long-running America's Test Kitchen show on PBS. Many entries include information about varying the base recipe by using different seasonings or ingredients. However, the book lacks an index, making it difficult to find specific recipes. In addition, the book doesn't include an an overall table of contents, though a recipe list is featured at the beginning of each chapter. The real highlight is the cast confidential section, which offers biographies of the contributing chefs, and includes their advice and beloved cookbooks. VERDICT Despite some flaws, this volume would be helpful for home cooks interested in honing their techniques and building upon a base repertoire of recipes.—Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland

Library Journal