Cooks Country 2009

by America's Test Kitchen

Perfect for long-term reference, the Cook's Country 2008 Annual contains all six of the 2008 issues bound in one sturdy plaid-covered edition. Bound inside you'll also find an invaluable 2008 Recipe and Article Index to help search a year's worth of test kitchen recipes and cooking information- fast! TheCook's Country 2008 Annual is loaded with more than 250 easy, weeknight, home-style recipes - including Easy Skillet Pizza, Grilled Beef Tenderloin, the Best-Ever Pork Cutlets, Icebox Oreo Cake, and Berry Streusel Pie - all obsessively tested and retested by our test cooks (as many as 50 times!) until each recipe is foolproof and perfect. In 2008, Cook's Country tackled and solved cooking problems that have plagued some of our favorite everyday foods. For the Ultimate Garlic Roast Chicken, we developed a quick and easy technique that penetrates the chicken with a triple dose of roasted garlic. To keep Crispy Sweet Potato Fries crisp not soggy, we coated them with two surprising ingred

Genres: Cookbooks, Cooking, Nonfiction, Food, Foodie

Hardcover

First published December 1, 2005

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

[Emily]

Every recipe is practical and comes with a at least a few paragraphs of tips to make the process easier. Nearly all of the recipes I have tried have been worth making again.

[HeatherMarie]

2015

[Tina Hayes]

I'm very happy to have this new cookbook and think I'll get quite a bit of use out of it in years to come. This comprehensive volume has recipes of all kinds, including salads, snacks, side dishes, lunch, breakfast foods, potluck favorites, bread, slow-cooker meals, and a myriad of desserts.

The thing that makes this particular cookbook stand out to me is the extra writing for nearly every recipe. Not only are there variations on most of them, the authors at the test kitchen also added things about the history of the recipes, regional origins, and handy cooking tips and pointers. For example, take something as simple as chopped salad. By reading the entry in "The Cook's Country Cookbook", I learn that this dish that was so popular during the 50s was "...designed to be easy to eat using only a fork while balancing the plate on top of your knees." The segment goes on to discuss the best vegetables to use and how to cut them, which greens are best, details of the dressing, and serving presentation. All that is before we even read the actual recipe! Along with basic chopped salad, two variations are given for this classic favorite: chopped salad with fennel, green apples, and radishes and chopped salad with avacado, jicama, and cucumber.

Bits of trivia sprinkled throughout are a fun bonus. Who would have thought that a molasses spill could have killed so many people in Boston in 1919? And if you ever wanted to know how Anadama bread got it's name, that is covered, too.

Though I would have liked to see more meat-free main dishes, this is a great cookbook that would be very useful in most kitchens. I think it would also make a great gift.

[Stacy]

I love this cookbook. I may not make every recipe the way they recommend, but every recipe has more information than is usually given in an ordinary cookbook. I like knowing why they recommend using a certain kind of cornmeal, what each reason they add an unusual ingredient to a recipe, and why they left out an ingredient that would traditionally be used (like soy sauce in the shepherd's pie instead of Worcestershire sauce). I am an improviser in the kitchen, with food allergies in the house I have always had to change every recipe I've used. This book gives me insight into how some ingredients change the foods I cook. I have found myself just sitting on the sofa reading this cookbook when I don't plan to cook anything. I would never cook everything the way they recommend, but I don't do that with any cookbook anyway, and this one has more information to go along with the recipes to make it the favorite cookbook on my shelf.

[Brandon Gee]

More solid writing and recipes from the America's Test Kitchen/Cook's Illustrated crew. Maybe they're not everyone's style by I always appreciate the detailed trial and error that leads them to the recipe.

[Angela]

This one would be worth having on your shelf!

[Liz De Coster]

Good, classic, basic recipes. Great if, like me, you find Cook's Illustrated reliable and interesting but sometimes overly fussy.

[Catherine]

Great reference cookbook. Contains wide variety of practical, easy to prepare, tasty foods with ingredients that are easy to find. Great book to have on hand as a "go-to".

[Chellieland]

This cookbook has more than a few recipes I want to try, usually there might be one. May even have to buy this for my collection.

[Margery]

Have copy of 2013 & 2014

[Deana]

If you just Tried and True recipes, Cooks Country is a go to cookbook. I cook out of this one regularly.

[Jane]

There are some great cake recipes in this book and they don’t seem too complicated.

[Cameron Brophy]

The only cookbook you’ll ever need

[Eric Mesa]

Another great collection of the year's Cook's Country issues. I've already made some recipes and put aside others that I can't wait to try.

[hajir]

A!?d?d!f !lvfgkbkgjmgvmmvmmvmvmgkhkgkggkhkhmbmmvmgmgmgmgmtktkfmdmdnndnddnndncncnncnnfjjrruuubmm. Vmjgjhnnnbjjknkjkh!kmdkdmmcmcmcmcmcmcmcmcmmcmcmmc!c.c.c.DC lvlv!!v!v!vv!v!v!v!v!v!v.v.vmmfmfmmvmvm! M

[Eric Mesa]

Not too much to say here. As usual, ATK come up with great recipes. This is a collection of the Cook's Country 2020 magazine issues. I've made a few recipes in here to lots of kudos.

[Kristin]

Great general everyday cookbook.

[Hambali]

Practical recipes that are easy to follow. Tried around 15 recipes since I bought this book a while back and it has never disappointed me.

[Rebecca]

Pictures of recipes? Very few.
Commentary on recipes? Yes, lots.
Nutrition facts? No.
Recipe Style? Country classics.
Any keepers? A few.

I think this would be a nice choice for a novice cook.