Download Ebook The Complete Cook's Country TV Show Cookbook Season 11: Every Recipe and Every Review from All Eleven Seasons, by America's Test Kitchen
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The Complete Cook's Country TV Show Cookbook Season 11: Every Recipe and Every Review from All Eleven Seasons, by America's Test Kitchen
Download Ebook The Complete Cook's Country TV Show Cookbook Season 11: Every Recipe and Every Review from All Eleven Seasons, 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
Paperback: 760 pages
Publisher: Cook's Country; Anniversary edition (August 28, 2018)
Language: English
ISBN-10: 1945256516
ISBN-13: 978-1945256516
Product Dimensions:
7.9 x 1.3 x 9.6 inches
Shipping Weight: 3.7 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
79 customer reviews
Amazon Best Sellers Rank:
#3,384 in Books (See Top 100 in Books)
I don’t watch Cook’s Country, I didn’t know the series existed. It was after I borrowed ‘The Complete Cook’s Country TV Show Cookbook (11th anniversary edition)’ from my local library I realized the cookbook was a collection of all the recipes from the past eleven series. Pretty soon after looking at some of the recipes I realized what a great book it was, and I also realized that I would not be able to live without it, so I purchased a copy before I returned the library copy. The breadth of recipes is fantastic, you have breakfast, mains, dessert, finger foods etc. There are plenty of meat and fish dishes, and recipes using wheat flour, so if you have dietary restrictions you will not be able to get the full use of the book.When I received my own copy the first thing I did was cover it with sticky clear laminating sheets to protect my book like the library did with their copy.Next, I actually made something, although I didn’t follow the recipe exactly. I’m notorious for not following recipes exactly as written. The book had a stuffed tomato recipe (p. 174). I can’t abide by stuffed tomatoes and so I spontaneously made stuffed peppers with the ingredients I already had in the kitchen. I cooked some chopped mushrooms instead of using baby spinach; I used prepackaged Italian shredded cheese (I always have a packet in the fridge) instead of freshly shredded Gruyere (sacrilege); and left out the panko bread crumbs, because I didn’t have any. I also thought the panko breadcrumbs were there as a binder or to soak up the water released from the spinach (may be both), and since I was using cooked mushrooms it was no big deal that the panko was missing. The stuffed peppers were great.Next I made hearty beef lasagne (p. 320), and again I changed a few things. The recipe says to make a cream sauce with heavy cream and cottage cheese which to me sounded too rich and lumpy. So I made a smooth bechamel sauce instead and proceeded with the recipe. I also used my trusted prepackaged Italian shredded cheese instead of Pecorino Romano cheese. The lasagne with bechamel sauce was delicious. The directions for layering the ingredients were very succinct, and I drew a sketch of the layers using a different color to represent each individual ingredient, which helped me a lot!Next I made chicken scarpariello (p. 332) well I tried to make it. I don’t eat pork sausages so I tried looking for vegetarian Italian sausages. The grocery store I went to didn’t have any, and I was in a hurry, so I picked up 8 oz of mushrooms, because you know sausages and mushrooms are almost identical, and have a similar flavor profile: I’m joking. I also couldn’t find jarred hot cherry peppers, but I had dried red chilies at home and used those (deseeded), and added freshly squeezed lemon juice and lemon zest. Ate this with rice cooked with butter and golden raisins. Another hit.There were two recipes I came across in the book the Detroit-style pizza (p. 119) and tres leches cake (p. 543). I immediately went to the King Arthur Flour website for comparison. I have been making the KAF tres leches cake for almost ten years as a full size cake and half size, and the recipe has never failed me. The CC book reminded me of this wonderful dessert, so when I made it recently I used the KAF recipe: if it ain’t broke, don’t fix it.As for the Detroit-style pizza recipe I made the KAF version, not because I didn’t trust the CC recipe, but because after comparing the two recipes, since KAF has never failed me I just decided to make the KAF version. It was delicious. The CC version is probably also awesome, and the dough recipes are very similar. Both versions says to use a 13 x 9 inch nonstick baking pan, which I did. I have a Wilton pan and it did a great job of baking the pizza at 500 degrees F.Each recipe has a picture and some recipes have additional instructional pictures. It’s a thick book with a soft cover. I own many cookbooks, mainly ebooks, but sometimes only a hard copy will do, and I’m so glad I purchased the hard copy of this book. If the ebook ever goes on sale I will most likely purchase it, because then the ebook will always be with me.This book is also a great reminder of what you might already know how to cook but needed a jog to your memory, and if you are already a competent/ confident cook you can SOMETIMES make successful substitutions.
I've tried several of the recipes so far (the cornmeal biscuits are awesome) and have found them good. The only thing I don't like is the organization. For example:Chicken Florentine? That's in the "As Good as Grandma's" sectionFried chicken (there are several)? Those are in the "Fork-in-the-road favorites" sectionRoast chicken (again, several)? Those are in the "Our Sunday Best" section.How about some mashed potatoes to go along with that chicken?Garlic Mashed potatoes - that's in the "Steakhouse Specials" sectionOr did you want whipped? - that's in the "Our Sunday Best" section.It doesn't take away from the recipes themselves, but just be aware the index will be your best friend if you purchase this.
My wife, for whom I purchased this weighty tome, really loves these recipes, particularly the desserts. She checked out the Complete Season 10 version from our library and renewed the checkout every 4 weeks for a year! It was then I decided she needed her own. The only drawback is the weight, but if you clean your kitchen occasionally you probably have enough space to put it down somewhere.Interesting recipes, a great variety of them, and clear instructions with good photographs. Worth every penny.
Cook's Country has always been one of my favorite PBS cooking shows and I am a self-confessed cooking-show addict. I can't honestly say I cook as much as I watch, but it's nice to know I'd be a fantastic chef if I did! :) I'm not as in love with the show (not by a long shot) since Christopher Kimball left. I felt that he was the soul of the show and while the current hosts are all interesting and fun, it was Kimball's kind of elder statesmanship that really anchored the show. (He has a new show called Milk Street, but I have a hard time finding it locally on PBS.)OK, that said, this is a wonderful book with one giant flaw that I'll get to in a minute. The book is huge, nearly 800 pages, and it contains every recipe (more than 400) and every review that was every aired on the 11 seasons (so far) of the show. To me, that makes the book priceless. The book is divided into nice clean two-page spreads so they're easy to read, easy to follow and the book is nicely divided into very logical categories. It would be impossible to try and describe all of the recipes categories in any practical way, but that's kind of the beauty of the book: there are so many recipes that you're bound to find a few on almost every topic (though I haven't found stuffed peppers yet--maybe I missed them!). There are a few different beef-stew related recipes and I can't wait to try them if autumn would ever come back to New England (we're in the midst of a killer hot summer as I write this).The photography in the book (I'm a professional photographer) is stellar, clean and precise, but it stays away from that overly romanticized photography you see in so many cookbooks. There is also not a lot of clutter telling you how to peel an apple or boil water, you learn what you need within each recipe (or you can watch the show for more help!). I wish the book was in hardcover, but hopefully it will last and last anyway.OK, here's my big complaint. As I said at the top, James Kimball was really the founding heart and soul of this show. He left the show on some sort of complex bad terms (your typical corporate mumbo jumbo) and so he been banished from the show (they never mention him) and he is absent from this book. Sorry, that's rude and ungrateful. He is a part of the history of the show (he created it) and you can't simply make that unhappen because he's no longer there. You can't un-ring a bell. Maybe it was his choice to not be included, could be, but I doubt it. But because of the omission, I'm taking off one star.
I had no idea the book was so thick and heavy with recipes, pictures and helpful notes. It's a wonderful book with many choices and I've had a great time just reading it. The book is a great gift idea for someone who loves to cook!
I love this cookbook. Beautiful photos, backstories for every recipe, easy to read, excellent addendum. This is a well organized text for the home cook of any age. I have since purchased a second volume.
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