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The America's Test Kitchen Family Cookbook Loose Leaf – October 1, 2005

by America's Test Kitchen (Editor)

4.3 183 ratings

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Like the best treasured cookbooks of the past, The America's Test Kitchen Family cookbook offers more than 1,200 kitchen-tested recipes, more than 1,500 4-color photos and much more. Here are some of the special features of this book: *Test Kitchen Tips Illuminate Key Recipe-Specific Facts *Hundreds of Variations Give Cooks Lots of Recipe Choices *Equipment Ratings Point Out Our Favorite Brands and Explain Why *Ingredient Testings Rate All Manner of Supermarket Ingredients So Cooks Can Make the Best Choices *Fast Recipes are Highlighted Throughout the Book *Prep Times and Total Times Make Clear How Long a Recipe Will Take *A Simple Recipe Style Makes the Recipes Easy to Follow *Make Ahead Instructions Make Advance Planning a Snap

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Editorial Reviews

Amazon.com Review

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. --Arthur Boehm

Amazon.com Exclusive
Read a letter, written exclusively for Amazon.com, from Christopher Kimball, host of America's Test Kitchen and founder and editor of Cook's Illustrated magazine, as he talks about the years-in-the-making new project, America's Test Kitchen Family Cookbook--an 800-pages-plus collection with 1,200 classic recipes.

Exclusive Recipe Excerpts from America's Test Kitchen Family Cookbook

French Onion Soup

Skillet Penne and Sausage Supper
Bake-Sale Brownies

From Publishers Weekly

The 800-plus pages in this thorough volume are crammed with accessible, family-friendly recipes, variations, tips, product and brand information, and technique instructions from the crew at America's Test Kitchen. At the same time, it feels almost as intimate and friendly as a specialty cookbook from a single chef. Recipes range from utterly simple (Easy Homemade Pita Chips, Perfect Popcorn, and the Simplest Green Salad) to somewhat more involved—but never intimidating—contemporary interpretations of such dishes as Pasta Primavera, Chicken Piccata, Rosemary Foccacia, and Triple Chocolate Chunk Pecan Pie. All the basic food categories are included, starting with appetizers, salads, sandwiches, soups and stews and moving through fish and shellfish, poultry, meat (plus a separate chapter on grilling), slow cooker and pressure cooker meals and all kinds of baked goods and desserts. The preface promises that "the recipes in this book will work in your home kitchen almost all the time," and the extensive, repeated testing reportedly conducted in America's Test Kitchen backs up that promise, meaning this volume could easily become a foolproof go-to resource for everyday cooking. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"This volume could easily become a foolproof go-to resource for everyday cooking." -- Publisher's Weekly, November 17, 2005

From the Publisher

Americas Test Kitchen is a real place: a no-nonsense, fully equipped test kitchen located just outside Boston. It is home to Cooks Illustrated and Cooks Country magazines as well as our book publishing program, and is the location for the public television show, Americas Test Kitchen. It is also the Monday through Friday destination for test cooks, editors, food scientists, tasters, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we feel we have the best version. At the same time, we investigate the fundamental and scientific principles of cooking so that you become a better cook.

We begin every recipe project with a blind tasting of recipes from other cookbooks. Then we construct our own hybrid recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. Its a group process, and everyone from a new test cook to the most senior editor has a voice. Once we have arrived at our ideal version of a recipe, we take one last step: We use the wrong equipment or ingredients to see just how much abuse a recipe can take. As we like to say in the test kitchen, "We make all the mistakes so you dont have to." Our goal is to let you know what works and what doesnt and in the process, we make the recipe as foolproof as possible for the home cook.

About the Author

Americas Test Kitchen is a real place: a no-nonsense, fully equipped test kitchen located just outside Boston, MA, where a team of highly qualified test cooks and editors perform thousands of tests every year. The goal? To develop the best recipes and cooking techniques, recommend the best cookware and equipment, and rate brand-name pantry staples for home cooks. Americas Test Kitchen is devoted to a collegial approach to cookingteams of editors, writers, and cooks engage in side-by-side comparisons, blind taste tests, and rigorous equipment performance tests to determine which pans work and which ones dont, which brand of ketchup tastes best, and so on.

Americas Test Kitchen accepts no advertising. We are a private company with no affiliations with large publishers, cookware manufacturers, or food purveyors, which means that our content is unbiased and objective.

Product details

Publisher ‏ : ‎ America's Test Kitchen; Lslf edition (October 1, 2005)
Language ‏ : ‎ English
Loose Leaf ‏ : ‎ 864 pages
ISBN-10 ‏ : ‎ 0936184876
ISBN-13 ‏ : ‎ 978-0936184876
Item Weight ‏ : ‎ 4.7 pounds
Dimensions ‏ : ‎ 9.75 x 2.75 x 11 inches

Best Sellers Rank: #683,120 in Books (See Top 100 in Books)
- #434 in Holiday Cooking (Books)
- #5,694 in Culinary Arts & Techniques (Books)

Customer Reviews:
4.3 183 ratings

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America's Test Kitchen

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The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. More than fifty full-time test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.

Customer reviews

4.3 out of 5

183 global ratings

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Marianne M.

Best cookbook eer!

Reviewed in the United States on December 20, 2022

Verified Purchase

Long ago i got caught up in watching America's Test Kitchen and i loved it. One year as a gift my family got me this cookbook. We use it regularly. As our daughter began cooking and baking she used this cookbook for her pies and everyone loves when she makes pies. Well now she is an adult moving out of the house. I thought what a great gift idea for her. I then figured out it was out of print. Found this on Amazon. It was a great price and in beautiful condition. Her pie baking will live on. It also has our favorite recipes for other things and gives the best helpful hints. If you were into America's Best Kitchen you will love the science behind the recipies and how they have tried many variations to get it just right and create the perfect recipe for you to use. It truly is the best, and it is the most used cookbook in our home.

Reviewed in the United States on November 16, 2005

Verified Purchase

My Mom's kitchen was her exclusive domain. So, most of my adult life has been diminished in quality by my cooking skills. For a person like me---someone in the cheapest of the cheap seats---this book is glorious. It's a blessing. It's wonderful beyond words. It does everything I need done, and it does it well. It explains clearly what equipment I need in the kitchen, and it helps me identify good equipment as opposed to rubbish. So, I can get what I need---and not more than I need. I can acquire high quality items, knowing they will serve and last. More importantly, perhaps, it explains how to cook each recipe in a very competent way, and it does that without being vague or relying on some deep cooking knowledge or professional jargon that leaves me cold. It says what I need to do. It says it in English I can understand clearly. When I do what it says, I get good food. For a person whose cooking skills are totally a wreck, this is a wonderful help. One reviewer complained that the production quality of the book is not so good. Yes, the paper is thin and a bit fragile. However, it is my opinion that the content offers me access to a whole new standard of quality in my cooking and my eating. It would be ungrateful of me to gripe about the paper it's printed on. Strangely, someone complains because the book is worth so much more than the paper it is printed on. Wouldn't you rather have that situation than the reverse?

36 people found this helpful

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Lewis Bailey

Superb Recipes Bound in an Iffy Container = 4.5

Reviewed in the United States on February 2, 2011

Verified Purchase

It pains me to give this anything less than a 5-star review as I have long considered myself a member of the Cult-of-Kimball, but the way this book is put together leaves me little choice.

THE POSITIVE:
- You will get all the Test Kitchen recipes you ever dreamed of, complete with their notes and side-bars on exactly why a certain ingredient or technique is superior.

- Every recipe is simply the best of its kind, and has plenty of full-color photos and instructions.

THE NEGATIVE:
- The binder is a bit of a nightmare; I got my first copy shortly before I moved and so I never took it out of the shrink-wrap until 4 months later. When I did open it, the metal tangs on the binder were mis-aligned (A few months had passed and I had no idea if I'd done it during the move(?), so I did not bother trying to return it.). I am just letting you know that since the 864 pages of this tome are as thin as a any magazine, ANY misalignment of the binder rings make it useless.
- If the binder ever malfunctions (drops down the stairs, etc) you will not be able to go to the local office supply store and get a 3-ring binder to keep the recipes in, as it is a custom made book. I tried. (In the end I just purchased a second copy at a local bookstore and checked out the binder for damage before leaving the store.)

THE MEDIOCRE:
- The pages are thin and not spill proof. This is not a ding, just a note that you will basically be cooking from a collection of nearly 1,000 magazine pages. I laminate the pages I want to keep forever though since just moving them around in the binder can easily damage them. Yes, I realize that making the pages thicker (or spill-proof) would make the book weigh 80 pounds and cost $100, I'm just passing on info is all.

TL;DR Definitely buy this if you already love America's Test Kitchen; you will not be disappointed, but be sure to check the binder for damage immediately. Be ready for some-assembly-required. Handle book with care to avoid damage in the future.

3 people found this helpful

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enonna

great cookbook!

Reviewed in the United States on July 25, 2006

Verified Purchase

After 35 years of cooking, I don't buy cookbooks anymore. I bought this one for my daughter because a friend recommended it. Before I had a chance to give it to her, I looked through it, and the more I looked, the more I was fascinated with this book. It gives detailed information about cooking methods, commom mistakes to avoid, test results for many everyday kitchen products, and much much more. I tried a few of the recipes and they really tasted good. Whether you are just learning how to cook or have been cooking for a long time, this is a great book to have. I will buy this one for myself as well.

11 people found this helpful

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Sarah L McAuliff

Missing sections

Reviewed in the United States on December 28, 2023

Verified Purchase

Warning, ordered this book and multiple sections were missing from the print.

Reviewed in the United States on August 25, 2020

Verified Purchase

I got this as a wedding present in 2007 and just bought this one to replace the first because it's been used so much. My only issue is the 3 ring binder part is a little off so the pages snag every once in a while

Helpful

A. Osland

Nice quality book and format (binder style)

Reviewed in the United States on December 31, 2014

Verified Purchase

Nice quality book and format (binder style). Only gave 3 stars for difference in personal flavor pallate - someone else would give it a 5 I am sure if it was in tune with their preferences. My husband does use the Homestyle/Country gravy recipe regularly - it is a favorite.

Helpful

Green Chili Salsa

Good Recipes, Better Charts, just make sure you get a book with all the pages.

Reviewed in the United States on December 31, 2019

Verified Purchase

This book came and I spent hours going through it. A lot of the pages were torn out, and many were missing. Unfortunately for me, those were the most important pages of the cookbook for me. The graphs and charts are very excellent. The tips are very helpful and help bridge old school techniques and recipes to contemporary ones. For example, the recommendations for the cooking utensils are commonly found at consignment, thrift and used item sales. If you do not have a lot of money, and are on a very tight budget, this just might be the book for you: Good Recipes, Better Charts, just make sure you get a book with all the pages in it.

One person found this helpful

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Annik

Love this cookbook

Reviewed in Canada on March 30, 2016

Verified Purchase

Love this cookbook. I'm not a collector of cookbooks but this one was a must have for me. Classic recipes that won't let you down.

mala_pua

本当に役立つ料理本！

Reviewed in Japan on February 14, 2006

Verified Purchase

この本は可愛い表紙の、848ページにおよぶ、あらゆる家庭料理レシピ満載の本です。バインダー式で中身と外側が別々に来ます。バインダーのサイズが24×27厚さ7cmほどあります。
前菜、サラダ、サンドイッチ、スープ、パスタ、野菜、穀物、卵、魚、肉、家禽、スロークッカー・圧力鍋、パン・ピザ、ケーキ、パイ、アイス、などなどに項目別に分かれています。超簡単なものや、定番もの、今風なものもあり、調理時間も記載。基本のきから応用編までわかりやすく簡潔な説明です。私には良かったのは、おすすめの調理器具や材料がトピックスと共に載っていること。参考にしてえらべます。

本当に情報満載の本で、お肉の選び方、色々なパスタの種類、色々な野菜の調理法一覧など知りたかった事の答えが見つかります。国内外の料理本でこんなにおいしくて、やさしくて、役に立つのは初めてです。
creamy new york deli coleslaw, baked macaroni & cheese, chicken pizzaiola, など作りましたがどれも美味しい！分量は2人家族なので半分にしましたが思ったほど多すぎないです。この内容でこの価格はお得だし、おすすめです！

2006年5月30日追記です。先日この本のSugar Cookiesを作ったのですが美味しくできました！水でぬらした手で丸める等作り方のコツが良くて失敗なしでできます。
あと先日、ショートブレッドのレシピを探していたらこの本に載ってました！ますますお気に入りの本です。

6 people found this helpful

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