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The Best of America's Test Kitchen 2019: Best Recipes, Equipment Reviews, and Tastings, by America's Test Kitchen

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About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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Product details

Series: Best of Americas Test Kitchen

Hardcover: 328 pages

Publisher: America's Test Kitchen (October 2, 2018)

Language: English

ISBN-10: 9781945256530

ISBN-13: 978-1945256530

ASIN: 1945256532

Product Dimensions:

8.6 x 1 x 11.2 inches

Shipping Weight: 2.6 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

25 customer reviews

Amazon Best Sellers Rank:

#53,250 in Books (See Top 100 in Books)

Interesting book with a lot of good recipes. Arrived earlier than expected . Im glad I bought this book.

I have collected cookbooks for decades. And many cookbooks are produced as fast as possible, and seem to never have been edited, much less tested. Online recipes can be a real nightmare, I have known bloggers who freely admit they simply alter 1-2 ingredients from someone else’s recipe, and never even make it, they just pretend to so they can get something written. The problem with poorly written recipes, that might have the wrong number of ingredients or cooking instructions, is that you can end up wasting a lot of time and money on food that ends being a terrible tasting embarrassment. So out of the thousands of cookbooks I own, the ones from America’s Test Kitchen are by far the best (I have been appalled at how many errors are in even the CIAs cookbooks, you would think a cooking school with student slaves could prevent errors). The book is arranged in a traditional manner; Starters and Salads, Soups and Stews, Vegetables and Sides, etc down to Desserts. But there are also Conversions, tips, and reviews that always make you a better cook. I am very thankful to have a post thanksgiving turkey soup recipe, that looks healthy to boot! And thank heavens for Migas, something a recent highly touted but strange Breakfast book lacked. I will definitely try the Black Rice bowls with salmon, I try to eat as healthy as possible. With these detailed instructions, I might even tackle Chinese Pork Dumplings for my Chinese neighbor who does not cook. The Southwestern Tomato and Corn salad looks amazing (the photography is excellent throughout the book). The Southern Corn Fritters look good, but given my health issue I appreciate the several variations for Brussels Sprouts and the soups. The red wine risotto looks great. My husband is excited to try a couple of the rib recipes, as well as the slow cooked Tikka Masala. Desserts are usually so unhealthy, but the Beet Chocolate Cupcakes without the icing might be a real winner! Another really nice cookbook, one that even beginning or infrequent cooks can cook from easily and with confidence. The artist for the detailed Kitchen tips is truly remarkable, and greatly aids in understanding. There are other guides, like for fresh corn, and for rice, that are very valuable. There are many additional guides, and I find the recommendations usually spot on; like for dark chocolate chips, mozzarella, and even hot sauce. They also recommended knives, blenders, and more.

As a subscriber to Cook's Illustrated and Cook's Country, America's Test Kitchen's two publications, I've already seen all of these recipes and reviews elsewhere, but if you're new to the brand, or don't have a magazine subscription, this is great "year's best" compilation that features all the highlights from 2018. It's also a great introduction to what the magazine has to offer, if you're unfamiliar with the brand.In this hardcover, gussied up edition, it's got all the tips and tricks, and reviews, as well as full-color picture recipes (magazine is mostly black and white). Cook's tests recipes over and over with various techniques and ingredients and the end result is extraordinarily consistent recipes that just work, every time. They're also known for their unbiased (they don't take advertising) equipment and ingredient reviews, the most popular of which from the past year are also collected here.As someone who loves to cook and bake, I've found so many of my all-time favorite recipes via the folks at America's Test Kitchen. Huge fan. Can't recommend them enough.

I love Cooks Illustrated and Americas Test Kitchen books. I have several that cover meat, pastry, deserts and more. I just love the educational focus on the "why" behind the "what" of cooking. This "Best Of" for 2019 is yet another quality addition. Starting with the physical book, it is first rate with high quality paper, illustrations, binding and cover. Another big plus, it lays flat. I can't stand a cookbook that wants to close while I am cooking. Inside the book, it is full of "Notes From the Test Kitchen" that contain so many educational points - the reason I love these books. In one blurb, you will learn what you need to know about Endive, preheating a pan, picking good ribs and so much more. Stuff you had no idea you should know. The formatting is excellent for reading ingredients. The instructions are clearly labeled in steps. Sub-step options are also labeled well. I also love that each recipe starts with "why this recipe works" which describes in a succinct paragraph why they included a recipe. I like to know why I am going through the trouble of making a dish.Want something as simple as slow cooker Mac and cheese or caramelized onion dip? Want to cook up something impressive like linguine with seafood or a beautiful blackberry-mascarpone lemon cake? This is the book for you.

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