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Learn to COOK - Test Kitchen Favorites: The 2007 Companion Cookbook to the Hit TV Show (America's Test Kitchen)
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List Price: $34.95
Our Price: $23.07
Your Save: $ 11.88 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: America's Test Kitchen
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9781933615042
ISBN: 1933615044
Label: America's Test Kitchen
Manufacturer: America's Test Kitchen
Number Of Items: 1
Number Of Pages: 339
Publication Date: 2006-11-30
Publisher: America's Test Kitchen
Studio: America's Test Kitchen
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Spotlight customer reviews:
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Customer Rating:
Summary: New Cook
Comment: I absolutely LOVE this series! I am brand new at learning how to cook and I have somewhat been scared at trying to learn recipes. This series has taught me everything I know, and fixed any fears I have of trying new foods to cook. Every recipe in this book comes out perfect the first time I try it.
They put cooking into simple terms - and test each recipe until it is perfect. Their recipes make me look like a professional chef! They have taught me everything I know about spices and herbs as well; they don't use strange ingredients that are hard to find in small-town grocery stores.
I've tried several recipes from this book, and I love them all. For instance, the Sunday roast chicken and stuffing was to die for! The cream biscuits were as easy as making biscuits from a "box" - but MUCH better. They have a light and fluffy texture. I am looking forward to trying their "lighter chicken parmesian", "lighter macaroni and cheese", and their potsticker (wonton) recipes.
I got this book along with the DVD set for the 2007 TV series, and I watch the episode before I try the recipe from the book. That way, I know what to expect before I make it. That has proven to be an effective teaching tool for me.
I highly recommend this along with the boxed DVD set!
Customer Rating:
Summary: 12 qt Kitchen Aid food processor
Comment: This is a Christmas present and has not been used yet. We have a smaller model and like it very much.
Customer Rating:
Summary: another delicious hit....
Comment: Another delicious hit...but then I do have most of their publications and love them all...
Customer Rating:
Summary: another great, but slightly flawed, cookbook from ATK
Comment: America's Test Kitchen is similar to Consumer Reports, but for food. They will try a recipe 100 times, with every variation possible, experimenting with ingredients and techniques, until they can give you an informative article and a winning recipe.
I have tried about 14 recipes from this book and every one has been terrific. The carbonnade has a more complex flavor than carbonnade I ate in Belgium! We've also enjoyed the chicken parmesan, fish and chips, , chicken kiev, the pepper-crusted filet mignon (with a fantastic cherry-Port reduction), , stir fried chicken, hot and sour soup, potstickers and buttermilk coleslaw. And the strawberry cream cake is gorgeous and delicious. I am so confident in ATK's recipes that I've made a recipe for the first time when company was coming over, and it was wonderful.
Articles are supplemented with terrific sidebars that typically rate ingredient brands, compare kitchen tools or show a technique.
My only complaint about the whole series of ATK books is that they are organized idiosyncratically (sorry, but that is anathema to a librarian!) and have extremely poor indexes. For example, I knew the recipe for carbonnade was in the 2007 book. I looked in the index -- nothing under "carbonnade", nothing under "beef"! So I went to the table of contents. Nothing about carbonnade, but a chapter called "Best Beef Stew" -- could that be it? Luckily, yes, but that is no way to run a cookbook!
You cannot go wrong with these great books -- consistently reliable and delicious recipes.
Customer Rating: 
Summary: Old fashioned chocolate layer cake
Comment: I decided to buy the book when I saw the show for the chocolate layer cake, and I am glad that I made this purchase. The cake was dark, moist and rich. Their method of getting more chocolate flavor into the cake was dead on. The "ribbon" method described in the book was easy to follow and made for a soft tender crumb. The frosting was tasty and held up well even in my exeptionately hot kitchen. Just make sure that the chocolate that you use for the frosting is one that you enjoy eating eating raw, because the taste and texture really affects the taste of the frosting. I used Bakers Chocolate in my cake; the unsweetened version in the cake was fine, but the semi sweet kind in the frosting was so-so. As I flipped through the book, I saw a tasting lab review that stated raw Bakers Chocolate had gotten a mediocore review, but when cooked into a cake was perfectly fine. My preffered brand of chocolate is Ghiardelli, and I think that I will stick to that brand although it is pricier. The next recipe that I will attempt will be the "Fish and Chips."
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