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Here in America's Test Kitchen: All-New Recipes, Quick Tips, Equipment Ratings, Food Tastings, Brand Science Experiments from the Hit Public Television Show (America's Test Kitchen)by Editors Of Cook's Illustrated Magazine
Synopses & Reviews
The companion cookbook to our acclaimed public television series, Here in America's Test Kitchen brings you everything — every recipe, every kitchen equipment test, every tasting, every discovery, even every flop from the 2003 season. Best of all, this handsome, photo-filled volume lets you share the discoveries and fun on your schedule — not the network's!
From the search for perfectly crisp — not flabby and greasy — Buffalo wings to the best cherry cobbler that pairs real cherry flavor with a tender, feather-light biscuit topping...this companion volume puts you right at the side of the America's Test Kitchen detectives. Unlike most television shows and cookbooks, however, this one gives you a close-up look at our failures as well as our successes. After months of testing, our recipes for lemon meringue pie, twice-baked potatoes, and pan-roasted chicken are reliable because we've tested dozens of possible ways (including many failures) of making them.
In the pages of Here in America's Test Kitchen, you'll get a behind-the-scenes view of how we test recipes, taste-test foods, and put cookware through its paces. You'll meet the cooks, the editors, the tasters, the directors, and the rest of the staff. Filled with candid shots and 32 pages of color photos, you will get an intimate portrait of the inner workings of the Cook's test kitchen.
America's Test Kitchen is all about discovering how cooking really works, rooting out the bad recipes, and identifying the methods and techniques that produce real winners. Now you can have all of the recipes, the techniques, the taste-tests, the equipment ratings, and the shortcuts from our 2003 season in one volume.
"Veteran cooks will revel in the analysis of the science behind the recipes...and will appreciate the illustrated technique sidebars and brand-name comparisons of everything from pastas to saute pans." Publishers Weekly
The tools, techniques and ingredients needed in today's kitchens can be found in this comprehensive book, along with approximately 50 recipes. Included are careful instructions for making each dish that even an inexperienced cook can manage.
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