America's Test Kitchen twentieth anniversary TV show cookbook Best-ever recipes from the most successful cooking show on TV

America's Test Kitchen (Firm)

Book - 2019

A giftable and gorgeous book featuring the very best recipes from the America's Test Kitchen TV show in celebration of its 20th anniversary and its renowned celebrity cast. More than 500 recipes from the show's 500-plus episodes are included here along with all the recipes from the 20th season--a stunning array of must-have recipes aimed at how we want to cook today. As the longest-running and most successful cooking show on public television, America's Test Kitchen has reached a remarkable milestone after 20 years on the air. This curated collection of what the editors deem to be the very best recipes from the show is not only beautiful but is also a valuable collection of foolproof recipes along with fascinating commentary ...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.

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Location Call Number   Status
2nd Floor 641.5/America's Withdrawn
2nd Floor 641.5/America's Checked In
Boston, MA : America's Test Kitchen [2019]
Corporate Author
America's Test Kitchen (Firm)
Corporate Author
America's Test Kitchen (Firm) (author)
Item Description
"Includes all season 20 recipes"--Jacket.
Includes index.
Physical Description
vii, 581 pages : illustrations (chiefly color) ; 29 cm
  • Breakfast and brunch
  • Soups, stews, chilis, and curries
  • Salads
  • Poultry
  • Beef
  • Pork and lamb
  • Fish
  • Pasta
  • Grilling
  • Sides
  • Bread and pizza
  • Cookies
  • Pies, tarts, and fruit desserts
  • Cakes and more.
Review by Publisher's Weekly Review

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.)

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Review by Library Journal Review

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

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