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The America's Test Kitchen Family Cookbook Revised Edition: Featuring More… (original 2005; edition 2006)

by Editors at America's Test Kitchen

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509619,954 (4.27)4
Member:auntdodi
Title:The America's Test Kitchen Family Cookbook Revised Edition: Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Phot
Authors:Editors at America's Test Kitchen
Info:America's Test Kitchen (2006), Ring-bound, 726 pages
Collections:Your library
Rating:****
Tags:nonfiction, cookbook

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The America's Test Kitchen Family Cookbook by America's Test Kitchen (2005)

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Showing 1-5 of 6 (next | show all)
Great book, lots of good, standard recipes and some fancier stuff. I use this book often. As much as I love America's Test Kitchen, I found several of the recipes in this book to be overly fussy and detailed for mediocre results. Now, I generally expect fussy and detailed for ATK - that is their thing. But hopefully all the extra work turns out great food, not always the case for this book. ( )
  Juleswf | Feb 11, 2014 |
Is it weird to have a signed cookbook? Well, if it is or not, mine is signed. I was living in Boston (where ATK is located) when this one came out, so I went to the book signing. Very interesting listening to the cooks interact and explain what they do and don't like about the book, and about their customers! They all seemed quite frustrated that people don't tend to follow precisely the recipes that they work so hard on. A great book but, to be honest, recipes do tend to be a bit too exact for me; I like to experiment and take shortcuts. But this is a good one if I do ever feel like being so detail-oriented. I'm sure the final product would be fantastic. ( )
  Krumbs | Mar 31, 2013 |
This is my all-time favorite recipe book. It's so versatile, everything from appetizers to drinks to desserts to grilling. It's also really easy to understand, with photographs to demonstrate certain things. There aren't a lot of extravagent ingredients or techniques if you don't want them, but some recipes have them if you want a challenge. This cookbook taught me how to cook, AND, we've never eaten a recipe from here we didn't love! I highly recommend it. ( )
  kmhoffman45 | Dec 27, 2009 |
Peanut butter cookies are too die for! Instructions are clear but often long for most recipes. Wealth of information, though, allows recipes to come out perfectly if somewhat laboriously. ( )
  KSkarbek | Jan 21, 2009 |
Great concept and information. Don't use their crepe recipe - use Julia Child's fool-proof one. The one in this book rips too easily. ( )
  kjain | May 8, 2007 |
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Amazon.com Amazon.com Review (ISBN 193361501X, Ring-bound)

Over time, twin enterprises Cook's Illustrated magazine and America's Test Kitchen have published many books dedicated to providing exhaustively tested recipes--"best" versions of traditional dishes plus definitive takes on kitchen equipment and ingredients. Some series readers have complained of endlessly recycled or rejiggered recipes; others take each book at face value, finding the formulas and cooking insights good and helpful. America's Test Kitchen Family Cookbook, which calls itself a cookbook, cooking school, and kitchen reference in one, offers over 1,200 approachable recipes for a very wide range of dishes--from "weekday" fare like Creamy Rice Casserole, Cheesy Nachos with Spicy Beef, and Skillet Lasagna, to dressier recipes, including Pan-Seared Lamb Chops with Red Wine Rosemary Sauce, Roasted Trout Stuffed with Bacon and Spinach, and Chocolate Marshmallow Mousse. There are "specialty" chapters devoted to sandwiches, drinks, and slow cooker and pressure cooker dishes; a grilling section is a tutorial in itself.

Unorthodox, "better-way" approaches abound. For example, a fried chicken formula instructs the cook to wet the bird's dry coating slightly before it's applied for an extra-crunchy crust. Predictably, side bars feature equipment and ingredient evaluations, on bottled salsa, for example; "good food/bad food" photographs show readers what to aim for when producing fare like holiday cookies; and there are tips, charts, and "Cooking 101" sidebars galore. Step-by-step photos offer more direction still.

Though the majority of recipes are sound and yield tempting results, readers poring through the book will note gaffes and curiosities. The recipe for poached eggs, for example, offers the option of extra cooking for "firm yolks" (hard-boiled poached eggs, anyone?) and hamburgers receive an indentation before cooking to avoid "puffy" domed burgers, a novel problem that could, in any case, be solved by proper shaping. The addition of sugar to some savory dishes--for example, a pan sauce for steak--is misguided. Readers should also know that the book, which comes in loose-leaf form, requires some assembly, and that the pages themselves are quite thin, making them vulnerable to spills and tearing in daily kitchen use.

These things said, the book delivers solid, family-friendly dishes with enough fully orchestrated "how- to" to make even novice cooks feel secure when tackling the basics or more ambitious fare.

What's New in the Revised Editon?
First out in 2005, America’s Test Kitchen Family Cookbook was praised for its recipe ease, inclusiveness, and wealth of helpful information, but was also criticized for its physical production. A loose-leaf book with its pages included separately, readers found it inconvenient to assemble and its paper impractically thin. The revised edition is printed on heavier stock, and arrives with its pages already on its rings (there are two more now, for sturdiness) with only chapter dividers to insert, a simple task.

In addition, new inside front and back covers provide information on emergency substitutions, roasting guidelines, equivalent measures, and more--and a "Light Recipes" chapter has been included. Without defining precisely what "light" means--fewer fats and carbs, or a combo?--the section offers attractive all-course recipes, such as turkey chili, veggie burgers, meat and cheese lasagna, and chocolate bundt cake. Some readers will welcome the "slimming" of familiar dishes while others will find some of the manipulations--using cornstarch to thicken the sauce in fettuccine alfredo or ricotta to add body to a reduced-fat pesto, for example--unappealing. The book, however, remains a valuable kitchen tool--and one with greater convenience and durability than before. --Arthur Boehm


Exclusive Recipe Excerpts from The America's Test Kitchen Family Cookbook (Revised Edition)


Butternut Squash Soup


Light Chicken Parmesan
Classic Apple Pie

More from America's Test Kitchen


The Best of America's Test Kitchen 2007


Cook's Illustrated
The Best 30-Minute Recipe

(retrieved from Amazon Mon, 30 Sep 2013 13:47:51 -0400)

(see all 2 descriptions)

"Ringbound cookbook delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style..."--P. [4] of cover.

(summary from another edition)

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