The Complete America's Test Kitchen TV Show Cookbook 2001-2010

by America's Test Kitchen (Editor)

This newly revised edition of The Complete America's Test Kitchen TV Show Cookbook includes all 18 seasons (including 2018) of the hit TV show in a lively collection featuring more than 1,150 foolproof recipes and dozens of tips and techniques. Learn what happens in the test kitchen before the cameras start rolling, what's really involved in our recipe development process, and what lengths we'll go to in order to produce a "best" recipe.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary

646 pages, Hardcover

First published October 1, 2009

About the author

America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.

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!

Learn more at https://www.americastestkitchen.com/.

Reviews

[Emma · Rating 5 out of 5]

This is the best cookbook I have ever read through, filled with post-its, borrowed from the library and then bought, spilled olive oil on, tried a bunch of recipes from, and started evangelizing to friends.

It's awesome. Because they test everything. You aren't just getting a bunch of recipes, you are getting hours and hours of painstakingly thorough research and development to create the BEST recipes. (They also review pots, pans, and kitchen gadgets.)

Being a Virgo, I appreciate precision. Being human, I appreciate good food. This book is lovely on both counts. Lastly, they try to make recipes *fool-proof*. Big win.

So far I have made several cookie recipes: the peanut cookies and the chocolate chip were big hits.

The classic mac and cheese was also popular, and I'm making my second batch of baked beans right now.

I also love that if I find a recipe I like, I can look it up on their website and print it out (requires subscription).

I have just recently started to really learn how to cook, and what always demoralized me in the past is spending a long time on a recipe and then it just being OK, or worse, being bad. After buying the ingredients, figuring out the recipe, and timing things, I want to get a WIN for my efforts. With this book, as long as I follow the directions, I get something delicious. Awesome!

[False · Rating 1 out of 5]

I love America's Test Kitchen, and I love their thoroughness in achieving the best recipes. Why don't I like the book? It weighs a ton. It hurts to pick it up. How useful can a book be that you don't even want to lift. One of my librarians has carpal tunnel syndrome. I present "Exhibit A."

[JerryOnDrums · Rating 5 out of 5]

Just a fantastic cookbook. I’ve yet to try a recipe that wasn’t superb, and the pictures and explanations as to *why* the recipes work are such a valuable addition to the book. A kitchen staple!

[High Plains Library District · Rating 5 out of 5]

This book is massive. Not far from the heft of an unabridged Webster's.

But it has the full recipes, techniques, and product reviews of a full decade of America's Test Kitchen. These folks approach culinary arts with scientific method and the results are astounding. Exploring the pages I learned new ways to fry an egg (it worked! No flipping required), innovative techniques to infuse old recipes with new flavors, and more new kitchen experiments than I'll ever get around to in one lifetime.

While it is a little too hefty to fit in my kitchen cookbook shelf, it makes a great reference. I am especially partial to the product reviews which operate similarly to Consumer Reports, but specific for foods and kitchen equipment. (I admit, I purchased their recommended spiralizer as a Christmas present for my wife who had been longing for one.) Great if you're looking for something beyond the same-old recipes and to simply advance your culinary expertise.

I also found it fun to sort of "window shop" through the pages. Usually, these sessions end with my staring at the kitchen mumbling, "I could make that."

[Leona · Rating 5 out of 5]

Another great cookbook.

This has become my "go to" cookbook, when I want to make something special, yet simple, for company. It's a lot less heavier in weight than their other cookbooks, so it is very handy to leave on the shelf in the kitchen. Though, I am a huge fan of America's Test Kitchens, their cookbooks tend to be extremely heavy since they are chalk full of cooking advise. They are actually cookbooks you can read for the simple enjoyment of reading!

[☼Bookish in Virginia☼ · Rating 4 out of 5]

Sometime last year I decided to hook up my television again and it didn't take long for me to become a fan of the AMERICA'S TEST KITCHEN and COOK'S COUNTRY television shows. The gang helped me fine tune some techniques and they showed me some delicious recipes.

Soooo... I borrowed this cookbook from my local library to see if I wanted to purchase a copy.

I actually have a different ATK cookbook which I got many years ago. I remember giving it 5 stars because I loved how it had so many pictures, many of which showed each step of the recipe. It was very comforting to have around.

Fast forward and I'm not sure I'm as big a fan of the books as I once was. For one, the shear size of these monstrosities makes them difficult to use. Can you imagine trying to find a book rest so you could use this book I the kitchen?

Which brings us to how exactly do you use recipes from this huge book. Do you write the recipe down on a separate piece of paper so you can take that with you, or do you make a photocopy?

And this whole size-thing was also a problem when it came to flipping through sections to look for inspiration for tonight’s dinner. To be frank, the selection was a bit overwhelming and with the exception of the baking section, not inspiring at all.

Ultimately I decided not to purchase this book. I think I can find many of the recipes online, and when I get enough recipes stacked up that I can’t find, I’ll simply pay for a year of access to the ATK/CC’s website.

[daemyra, the realm's delight · Rating 3 out of 5]

This cookbook is incredibly racist to Chinese cooking.

It heaps praise, and if not praise, objective respect, to every other East Asian dish but repeatedly stereotypes and labels Chinese cooking as "greasy" and "oily" but when you look at the recipes they offer it is all take-out crap that Chinese people made for Western taste buds - trust me that if you think Chinese cooking is greasy, you don't know anything about Chinese cuisine. Oh and there's nothing wrong with take-out places because to me, they serve the same function as your beloved greasy diner. It is what it is - comfort food for the masses.

Anyways, I do like America's Test Kitchen but it royally pissed me off when I was reviewing their Asian section, especially when they started going to town on woks and saying that they're not that good to cook with (?!). The complete audacity of these editors who don't even realize how condescending and ignorant they sound, with their cultural hegemony and white European superiority showing.

I enjoy their one-pan meals, their paella recipe was very helpful, and they have one of my favourite banana bread recipes of all-time.

[Sandy · Rating 5 out of 5]

The cheese is creating a web from my spoon to the bowl, the toast soaking up the broth ever so rich from the onions that were simmering in the pot for such a short time: this tasted like restaurant quality soup yet I prepared it in less than an hour. To think that this was the streamlined version and it tasted like this, I hated to think what the classic version of their French onion soup tasted like, I don’t know if I could handle the anticipation of waiting twice as long for this gooey goodness. One recipe down and more than 1,100 left to try and I am contemplating whether to buy this mammoth of a book. Yes, this baby is big weighing in at around 6 pounds (yes, I put it on my scale) but I have to tell you, I love with a big LOVE American Test Kitchen cookbooks. Ask me why and I can tell you that I have made plenty of their recipes and not one of them has failed me. Not one of them has been bad. Not one of them has been a waste of my money. I have many of their cookbooks and I am a subscriber of their monthly magazine and they are the truly the best. Why? Because they talk cooking, like I like to talk about books. They are the masters of cooking, they test things over and over again to give you the best recipe and with each recipe they tell you why that recipe works. Sometimes you will find that their recipes take a bit of time, but it is totally worth it! It’s like the holy grail of cooking when you cook with the American Test Kitchen behind you. They even have a television program on public television and a website (see I am addicted to their brand). I am really in love with this cookbook but the price tag has me dragging my feet, retail value is $45.00. Yep, I might have to wait till after the holidays on this one and just see if magically it somehow lands onto my bookshelf somehow.

[ALLEN · Rating 4 out of 5]

I reviewed the 11th edition of this impressive cookbook, which originally retailed at $45.00. (In point of fact, differences between years are slight.) Recipes include Zeppoles ("a cross between doughnuts and fried dough"), slow-cooker Minestrone, garlic mashed potatoes, Chinese-Style Glazed Pork Tenderloin, Skillet Chicken Parmesan, North Carolina Lemon Pie, and as befits a modern cookbook, various recipes incorporating kale or Brussel sprouts. While THE COMPLETE COOK'S COUNTRY TV SHOW COOKBOOK is not as thorough as an all-purpose cookbook, it is useful and informative (not to mention well-illustrated) for cooks not in a huge hurry. Always welcome is side information about how the various dishes evolved, usually called "Why This Recipe Works." Discounts from the rather high retail price are common.

[John G · Rating 4 out of 5]

Sometimes a good reference. I am not sure I like their techniques. They seem slightly biased in favour of speed and shortcuts. Still their analytical commentary on some recipes is valuable and they often introduce updates to old recipes which is interesting. For example compensating for the changes in cream over the years. That's stuff I did not think about.

I am not a fan of their taste in seasoning which I find kinda bland. We really part company on the BBQ. Of course I do not know what the New England approach to meat is but it really doesn't seem to be very sophisticted. I think all those beach pit clam bakes have given them a tradition of steam instead of fire.

I buy their magazine publication as much for the equipment reviews and tips info as for the recipes.

[Joyce · Rating 5 out of 5]

This is a fun cookbook. The chicken tacos, the grilled lemon chicken & the skillet peach cobbler came out just wonderful & looking just like the pictures. I wouldn't mind cooking this book from cover to cover. What you see is what you get. Christopher Kimball and team you've done an outstanding job. I'll be cooking from this one for a long time to come. OK, just had to add the gumbo, really good, took a few hours to put it all together, but it's a keeper.

[Dara]

This book is packed with hundreds of pages of recipes. Each one says how they tested the recipe and chose the best method. There's also their top equipment choices and technique tips. I can't wait to start trying some of these recipes.

[Donna · Rating 5 out of 5]

I had the first 5 year cookbook, but gifted that one to a friend, so I "needed" this cookbook! It's a big book, over 1000 pages! But.....I know ANY recipe I try, will be amazing!
I've already made the sticky buns....absolutely perfectly sticky and nutty!

[Aasinathena · Rating 4 out of 5]

An exceptional resource for non TV cook show watchers (no time to watch TV shows-have given up that a long time ago) to try missed episodes as the book says. So this suited me. As living in USA,we have to understand their culture through food and this is a good resource for that.

[Sunshine · Rating 4 out of 5]

My goto book for a lot of recipies

[A Street · Rating 5 out of 5]

Very detailed explanations of what makes each recipe “tick.” Saves you from making a mistake thinking, “maybe I could just...” They’ve tried it, and no, it isn’t as good. I like knowing that a recipe WORKS and is to the highest possible quality result.

[Robin · Rating 5 out of 5]

I didn't actually read all of this book but it's a pretty awesome resource and I want to keep a copy in my log for future reference.

[Dani · Rating 5 out of 5]

Like pretty much everything published by America's Test Kitchen, this cookbook is full of excellent content and well-tested recipes. America's Test Kitchen has several components/branches/brands, and this cookbook specifically has recipes from the Cook's Country tv show.

Every recipe has a full-page color picture with a "why this recipe works" paragraph. Recipes have additional information, notes, and useful blurbs as needed, such as notes for how to prepare and slice fennel (included in a recipe with fennel), the importance of halving chicken breasts in a particular recipe for even cooking, how to make a spicer version of their ragu, what particular brand of ingredient a recipe was developed with, how to substitute an equal amount of celery salt for the celery seed in their Amish potato salad (and if you do, eliminate the table salt from the dressing), which type of potato works best in a particular recipe, etc.

To some, I'm sure this sounds finicky, tedious, or nitpicky. To others (myself included), it takes the guesswork out of things and leaves a much greater chance of delicious success without mishap, again and again. The recipes give me confidence because they have been tested enough that the kinks are worked out and the potential problems have already been addressed in recipe development. I also appreciate the additional information given for why a recipe is the way it is: it helps me become a better and more-educated cook, and it prevents me from making a mistake such as substituting a wrong ingredient.

One thing I like better about the Cook's Country tv show cookbook than the America's Test Kitchen tv show cookbook is that Cook's Country has a picture for every single recipe. My ATK cookbook does not (though it's already a huge cookbook--it doesn't have room for more pictures!) Additionally, I like the Cook's Country recipes because they are more regional-focused and have more homey comfort foods.

This book has a wide variety of recipes. The chapters are as follows:
As Good as Grandma's
Fork-in-the-Road Favorites
Steakhouse Specials
Our Sunday Best
Tex-Mex Favorites
Everybody Loves Italian
The State of Grilling
Rise-and-Shine Breakfast and Breads
Great American Cakes and Cookies
Old-Fashioned Fruit Desserts and Puddings
Save Room for Pie

There are also shopping guides to ATK's top-rated items, equipment, ingredients, and products, as well as an episode directory for all eleven seasons of Cook's Country.

Downsides to this book:
It's very meat-heavy, and heavy on starches as well. This makes sense, as a lot of Cook's Country recipes are regional favorites and comfort foods. This also means a lot of recipes for baking, frying, and grilling. I love baking, don't mind frying, and don't grill at all. Unfortunately, the grilling recipes do not include oven or stovetop variations. There are foods from all over the US, and food from some regions interests me less, but that's alright. Naturally, the foods are American-centered, so there isn't anything particularly exotic or international that doesn't already have a solid base somewhere in the US (though that does mean recipes are accessible across America and don't require region-specific ingredients).

Like every cookbook, it has its style, and that style may not be for you. The recipes themselves are well-done, and the content is excellent. Overall, it's a quality cookbook.

[Moi · Rating 4 out of 5]

it goes without saying that the america's test kitchen crew is to be revered, along with anything they publish. i use their italian cookbook like a bible (my husband is italian, i lived in italy for several years, and the cuisine most heavily represented in my cookbook collection is italian, and yet ATK is my go-to for most every basic italian recipe), and i find their detailed analyses and explanations incredibly valuable and instructive.

i have heard that many ATK cookbooks are frustrating republications of the same recipes, over and over, which makes a compendium of every ATK recipe ever tested all the more valuable -- no need to ever buy another! this book offers a good, solid foundation in soups, salads, italian, take-out (pan-asian), french, tex-mex, cakes, pies, cookies . . . and on, and on, and on.

the explanations in the collection are seriously edited down but still get to the heart of why certain decisions were made in the kitchen; and there are a smattering of their valuable kitchen product and foodstuff recommendations. the recipes i've tried so far have been fantastic: in fact, the single skillet ziti was a revelation. really. their process flies in the face of centuries of italian culinary know-how, but it WORKS.

the compendium is heavy on recipes, light on photographs, but still an invaluable resource. once again, ATK has hit it out of the ballpark.

i think to get five stars from me the production would have had to be glossier (let's face it -- in a post-Martha world the bar has been raised, and we expect more out of our cookbooks, looks included), and i would have to spend even more time with the cookbook producing flawless recipes (which i will, over time).

*** UPDATED 1/15 ***

i realize i rely on my ATK cookbook less and less these days because other, exciting, chefs are edging out the competition with brilliant recipes AND brilliant production. what i mean is that ATK has brilliantly tested recipes, yes, and will please, but much of what i require when poring over cookbooks and trying to figure out a menu is visual stimulation. ATK has very, very few pictures, and those are black and white. and even the recipes they email me that are full color lack the amazing lighting and detail work that can help me understand the promise of a great recipe. not every cook is as visual an information gatherer as i am, so this will not be a minus for every cook; but for me, the lack of emphasis on quality photography and production is definitely making ATK less of a resource for me than it has been in years past.

[Debby · Rating 5 out of 5]

I have made and blogged so many of Cook's Country and Cook's Illustrated's recipes. They have, yet, to fail me. I downloaded the kindle version of this book, and I'm seeing quite a few of the recipes I've already made. Last night, I made the Huli Huli chicken (and bogged it) for the second time. The chicken is moist and the sauce is sticky, sweet with heat for chili garlic sauce. There are plenty of retro recipes for roast beef (several different ways) and classics such as Salisbury steaks. The Tex-Mex section has plenty of recipes to choose from. How many different ways can you make ribs? There's lots of choose from. Pork chops? There are plenty of Italian recipes-- I recently made the slow-cooker Sunday Gravy but adapted it to my pressure cooker. That was delicious, and a lot less fussy. No problem. The grilling section has become one of my favorites. My husband is slowly evolving into quite the grill master, and the classic barbecue chicken is excellent. I love that there are directions for either a charcoal BBQ or a gas grill. There are great tips, with photos, so you can understand what they are talking about. The photography is absolutely beautiful, with a color photo for every single recipe. On my iPad, the photos really "pop" and I like that I can set it on my recipe stand without having to print out the recipe. I subscribe to all of the magazines, online plus the America's Test Kitchen videos-- and it's totally worth it. This is so worth the investment-- it's helped me to become a much better cook and baker.

[Denise みか Hutchins · Rating 5 out of 5]

Frankly, this is the best cookbook I own. America's Test Kitchen simply can't be beat. So long as you follow the directions, using the correct equipment and ingredients, you will ALWAYS end up with the most delicious end-result you can imagine. In the two years I have had this book, I've tried dozens of recipes and I would (and have, in many cases) cook them all again. The equipment and ingredient reviews at the end of the book are EXTREMELY helpful, to boot. I have improved my home kitchen setup remarkably thanks to following ATK's recommendations. The only negative here has nothing to with the contents of the book but with the physical book itself. It's too large. A few months ago, the spine completely cracked and now there's a huge gap along the spine between the pages when you open to the baking section. Who knows how long it will be before the pages start falling out. They chose a terrible binding method for a book this size. I seriously use this cookbook all the time, more often than any other, so it will be very disappointing if things start coming apart completely. Because of the binding issue, I will never buy another single-volume collection of all the America's Test Kitchen TV recipes. They need to start publishing one volume per season. Until they do, I will keep using my current book. There are plenty of bang-up recipes in here to keep me going for years and years!

[Debby · Rating 5 out of 5]

I am a HUGE fan of America's Test Kitchen and Cook's Country-- and I have made (and blogged) a few dozen of their recipes. I record their show, and I also have a subscription to Cook's Country. Yep, I love their recipes. What I like is reading about "why this recipe works". I like how both ATK and CC tries to find a way to simply a recipe that is known to be complicated, and makes it less work intensive...or finds ingredient substitutes that we can buy more easily.
I decided to buy this edition so I could have all the recent recipes I've watched this season. I, for one, do miss Christopher Kimball. Still, the show must go on and it does. I have bookmarked at least 30 recipes that I am most anxious to make. I want to make Kolaches and Peach Kuchen, since those are in season. I've made the Santa Maria Tri-Tip, which is fabulous. I've made many of the pasta recipes, like the Pork Ragu (also delicious). I've made several of the grill recipes, like the Burnt Ends (those were fantastic). I've made the Strawberry Dream Cake and it goes on and on.
There is a beautiful color photograph for every single recipe. The visual part of me wants to see what something looks like before making it. I love that I can use my subscription to view each recipe online, if I want a refresher on how to make it. Excellent book! Happy cooking and baking!

[Cris · Rating 4 out of 5]

Everything that's true about the older editions of this cookbook apply here.

In most ways the most impressive cookbook I've ever seen. The recipes run the full spectrum of possibilities--from appetizers to entrees and side dishes to dessert. There's bound to be some dishes in this collection to suit every taste. And the recipes themselves *work*. They've been tested and refined to create the best possible dish.

I personally found many of the recipes impractical from a personal standpoint. Some of the ingredients are difficult to obtain, other ingredients are too specialized. (i.e.--I'd only use that ingredient for that recipe, and I wouldn't use it up before it would go bad.)

I also don't have room for all the gadgets and tools needed for many of the recipes. However, my biggest issue is the complexity of most of the dishes. (In some ways I guess that makes sense. Simply recipes probably don't require the attention of America's Test Kitchen.) Still, I don't have the time or energy required to make most of the recipes in this collection.

Overall, I'd highly recommend this collection to cooks who have a full-sized kitchen and time too cook. The recipes, while often complex and time-consuming, seem to be very tasty.

[Nonnie · Rating 5 out of 5]

2011

790 pages


I recently received this book when I bought the combination book and dvds of the PBS TV series, American Test Kitchen. Features from 2001 to 2011 are included, the recipes, the product tests, the science behind the cooking techniques. My daughter and I love this series and found it made us better cooks. I love reading the text and it can stand alone of the TV series. If you like the show you will like this book.

The books I bought as a combo, were suppose to come with the DVDs but they are on back-order. I am very unhappy that they were not delivered together and may not be available till after Christmas.

I am not happy with Cooks Illustrated / American Test Kitchen. Communications with them has been minimal and I do not know the status of my DVD order. I do not know if there is any way to get these books and dvds without going through them, but I will never order any more products from them without the guarantee of a timely delivery.

Nonnie,


http://nonniequiltingdreams.wordpress...
Nonnie's Quilting Dreams - Blog

http://www.goodreads.com/review/list/...
GOOD READS

http://nonniesquiltingdreams.podbean....
Nonnie's Quilting Dreams- Podcast


.

[Linda J.B. · Rating 5 out of 5]

Who doesn't like good food?! The Complete America's Test Kitchen TV Show Cookbook has everything you need to know about testing out Home Cooking. Their recipes are chosen after trying out at least a dozen or so versions of a recipe, presenting their best one. The test cooks on the TV show are not actors but real cooks using real kitchens, as revealed in this book.

This book also has many suggestions on what to look for when buying your kitchen gadgets and equipment so you don't have to waste your time and money trying out what might be the latest but useless item.

It's almost impossible to describe the amount of knowledge that is shared in this book, as it's not only a cook book but bits and pieces of how recipes are developed, what it takes to become a test cook, and how this all comes together.

I have to say, we watch this show on TV, but having the book at our side makes it fun to try our hands at new and tasty recipes.

[megHan · Rating 5 out of 5]

If you are going to purchase ANY cookbook, I recommend this be it. We actually purchased this and the videos that go with it (the show really is cute and comes on PBS) and they are an absolute necessity. I have my degree in Culinary Arts and this is my go-to book when I'm looking for something.

What's most neat about these people (book and videos) is that they have taken recipes and tried it every way to perfect it so that you don't have to go through all of that trouble. They explain all of this to you, letting you know why you're doing this this and this instead of that that and that and make it very interesting in the process.

Between you and me, my most favorite recipe on here is the drop biscuits - they are so delicious - but shhh don't tell anyone (people are always asking me for the recipe and I tell them it's a secret).

[David McCormick · Rating 5 out of 5]

Family Bible. Outstanding (so far) in nearly every respect. I've cooked around 40 or so of the non-desert recipes and nearly all the desert and baking, and I really love this book. Classic recipes made with painstaking care, very helpful reviews of kitchen gadgets, and I love the chapter devoted exclusively to thanksgiving staples. In my opinion, the only stumble is to be found in the Tex-Mex recipes. Perhaps there is a regional difference, but I found the few I've tried to be very bland. Truly awful - like Chili's. So to those of us in the southwest, simply tear out those thirty pages and the less said the better. Afterward it's pure gold. I've gravitated more and more to this cookbook as time goes on and now it's my go to book for nearly everything. This book replaces a whole shelf of inferiors.

[Leslie · Rating 5 out of 5]

I've never watched Cook's Country TV show. However, I am a big fan of America's Test Kitchen cookbooks, so I expected to find recipes I like. I especially like that test kitchen explains why a recipe works the way it does.

The book is quite comprehensive and includes all the recipes from their shows. There is an index in the back listing the shows by season and what dish was made.

Recipes range from simple to more complex. Most are two pages and contain a color photo of the finished dish. They are loosely arranged by categories such as Sunday Best, Everybody Loves Italian, and Fork in the Road Favorites. They are not arranged by meal or type of food, so no telling where a dish will show up! I use the index to find what I want.

[Jim Berkin · Rating 5 out of 5]

From the best cooking show on TV - the show that instructs you how to cook things you'll actually make & eat at home (what a concept!) - comes this excellent compendium of recipes from the first decade of the show. Organized well & with all the explanations of how these recipes work (much like their Cook's Illustrated magazine does). Granted, sometimes their recipes remind me of that old SNL bit "The Anal Retentive Chef" with their level of precise detail, but the basic rules that a cookbook should (a) be useful and (b) improve dishes you're already familiar with making are exemplified by this volume.

[J · Rating 5 out of 5]

The aroma of slow cooker Minestrone fills the house as I write this review. Cook's Country offers so many pointers and explanations of why their cooking methodology works. If you are a foodie and like to know the why behind the 'how-to' goes into great cooking, then this is the book for you.

I have the previous edition in book form and this most recent edition in electronic format.

Cook's Country is well worth the expense, and having in e-book format is such a nice feature because I don't have to lug it around but still get to enjoy the pictures as I read all the nuances behind awesome cooking techniques.