Cooking at Home With America's Test Kitchen

By America's Test Kitchen

Watching a celebrity chef prepare a recipe on TV can be a lot of fun, but in reality, the same recipe prepared at home usually falls short? often the result of hard-to-find ingredients, imprecise... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0936184892
• ISBN13: 9780936184890
• Release Date: January 2005
• Publisher: Americas Test Kitchen
• Length: 356 Pages
• Weight: 2.35 lbs.
• Dimensions: 9.8" x 1.0" x 8.5"

Customer Reviews

Chris Kimball is the Anna Wintour of America's Test Kitchen...

And I mean that in a good way, because I am a huge ATK fan. They are the very best **authentic** cooking show on the airwaves and in print. Every single recipe that I have made has always been excellent. What I love about this book and ATK in general is their entire attention to detail. They don't slop things together, cut corners and claim that measurements can be "eye balled." Nope. They roll up their sleeves and they cook. This is the real Food Network! My favorite among their team of test chefs has always been Julia Collin-Davison because besides being such a great chef, she is always so funny and bubbly and always has a warm smile. Although the book is a few years old that should not dissuade anyone from getting it. Because, if anything, I would say that's a better reason to get it (because the price is less than the brand-new ones). I use this book several times a week and it's one of my favorite cookbooks that I have ever used. The book includes more than 3 dozen glossy full page/full color pictures! And that's on top of the pictures that are included on nearly every single page (which are black and white). The book is hard cover and a total of 356 pages long. Each chapter is actually from a specific show. You can get the accompanying Season 6 DVD set (which is very entertaining) but if you're like me, all you need is a comprehensive cookbook and no one is more comprehensive than ATK! The specific writings in the book are both easy-to-follow and fascinating (if you enjoy the cooking arts). Each recipe-hub (that's a name that I made up for their main recipes for each show) includes a descriptive synopsis on what they liked about the testings and what they changed and why. For example, one thing I noticed that ATK changed was the method of making the birthday cake. They cream the butter with the flour because it minimizes the gluten level. I also like how they clearly state at the beginning of each recipe-hub what they're specific intent is. Because it's not enough to make a recipe, it has to be something that you will want to make again and again. These are my Go-to Recipes from this book: Pan-Seared Steak, pg. 53 - this is so easy and quick and comes out fantastic and only has 3 ingredients! Mustard-Cream Pan Sauce, pg. 54 - this goes atop the steak and is out of this world and very easy, as well Buttermilk Mashed Potatoes, Pg. 55 - a great recipe for creamy mashed potatoes (note: ATK has another recipe that uses softened cream cheese that is even better!) Skillet Lasagna, Pg. 63 - way more easier than traditional lasagna and IMO (almost) as tasty Smashed Potatoes, Pg. 91 - this is the recipe that I referenced above, by far the very best mashed potato recipe that I have ever made Crisp-Skin High-Roast Chicken w/ Potatoes & Mustard Garlic Butter, Pg. 98 - a little bit of work but very well worth it, instead of using a whole chicken, you also use chicken legs and this cooks up great in my countertop convection oven Chicken T

Another Home Run by ATK

I am a big fan of ATK and a subscriber of Cooks Illustrated and Cooks Country, but can't get enough of their cookbooks. This one has a nice selection of recipes from the show, the magazines and some of the other cookbooks. Their recipes never disappoint and I am anxious to try some of these recipes just as soon as the Christmas ham is gone.

A great book from ATK 2006!

I have recently become an enthusiast of America's Test Kitchen and watch the show on a regular basis. The material is not 100% brand spanking new but meant to be a companion to what is done on TV, specifically the 2006 series (no not 2003 like one reviewer wrote). As it's a companion book, the sections are broken out by episode and not ingredient. There are several pages of explanation with each episode detailing the trials and tribulations undergone by the fabulous Test Kitchen staff. Some many not care that the ATK staff stumbled upon an old Julia Child method to draw moisture out of fish but I was fascinated. There are also lots of honest product reviews which is a refreshing change for those who watch the TV chefs and never get an actual glimpse of the products and brands used. I made a perfect Fish Meuniere with Browned Butter and Lemon the first time out with a perfect crunchy brown coating. A few other successful recipes was the Seared Tuna, Inexpensive Pan-Seared Steaks, and the Asparagus, Ham, and Gruyere Frittata. This book helps teach effective methods for better cooking. Not just how to follow directions but how to become a better chef.

Makes me feel like a chef on TV

I made the "Pan-Seared Oven-Roasted Pork Tenderloin" with the Cherry Port Sauce. I impressed myself with my gourmet results. I even have tried the Cherry Port Sauce on some venison and the results were great. The book with recipes and reviews follow the programs very closely. The only small suggestion would be for more color pictures. There are some but a few more with the recipes would be better.

another winner from the ATK team

This companion volume to the 2006 PBS series is presented as 26 chapters that correspond to the individual shows; each includes recipe analysis, equipment recommendations, illustrated techniques and product tests. Christopher Kimball and his rigorous cohorts define their goals, talk to experts, test dozens of recipe variations and then let you know what works and what doesn't. One sample chapter, called Meat and Potatoes, includes Onion-Braised Beef Brisket, Smashed Potatoes (and variations), and sections on electric knives and the science of making tender brisket. Give yourself some extra time to peruse the always informative and entertaining text preceding the recipes. Chapters include: Eggs for Brunch, Tex-Mex Favorites, South-of-the-Border Soups, Cooking with Squash, Dinner on a Dime, One-Skillet Dinners, American Classics, High-Roast Chicken, Turkey, Pork Chops and Tenderloin, Fish Steaks, Seafood Classics, Italian Classics, Two Curries, Asian Chicken, Paella, Grilled Pizza, Grill-Roasted Pork Loin, Pulled Pork and Cornbread, Barbecued Chicken, Summer Fruit Desserts, Deep-Dish Apple Pie, Cookies, Old-Fashioned Birthday Cake and German Chocolate Cake. I've tried several recipes so far and they have each come out really well. The America's Test Kitchen cookbooks are terrific, and always a resource I turn to when I am trying something new. Line illustrations, informative sidebars, conversion tables and a passable index augment the text.