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The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

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Notes about this book

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Notes about Recipes in this book

  • Fast tomato salsa

    • saladfiend on May 28, 2014

      Wonderful with Muir Glen fire-roasted tomatoes and a little extra salt!

  • Horseradish cocktail sauce

    • Rinshin on November 15, 2014

      Perfect! Love the addition of ancho chile powder.

  • German potato salad

    • SilverSage on January 06, 2011

      Excellent! Not overpowering, yet nicely sweet-tart.

  • Stuffed bell peppers

    • jenmacgregor18 on April 07, 2015

      used 1 # of beef so I didn't have to deal w/ 1/4 # leftover beef. I used mixed red, yellow and green peppers. I chopped up the pepper tops and added them to the stuffing mixture. added 1 tsp Worcestershire and soy sauce. Also lots of Penzey's Turkish seasoning to the beef at the end of browning. the whole family wanted to add them to our Keeper list. Freeze well too.

  • Mashed potatoes

    • jbuchman on January 03, 2012

      Page 162; Sam loves these.

  • Roasted red potatoes

    • tara2r on October 06, 2010

      These are wonderful and easy! I've made the rosemary and garlic and the oregano and feta variations and loved them both. They do have a little bit of a "raw" garlic taste to them (the garlic doesn't actually get cooked, just tossed with the cooked potatoes). My super picky son liked them and said they tasted a little like garlic fries.

  • Creamy polenta with butter and Parmesan

    • Rinshin on May 07, 2015

      This makes for very creamy, no-fuss polenta. Great taste with parmesan and butter added. I added 1/2 C cheddar cheese in place of 1/2 C parmesan and 1 1/2 C parmesan. Makes 5 generous main servings with topping of your choice. Topped with ragu of mushrooms and pork.

  • Fettucine with shrimp, tarragon, and cream

    • MyBeautifulExplodingKitchen on July 14, 2014

      Really nice to add tiny browned crimini, peas, and shrimp. Use more tarragon than requested.

  • Baked macaroni and cheese

    • bloncosky on May 22, 2012

      This is a kick butt Mac & Cheese recipe. I am not a big fan of the dense block of cheese and pasta dishes that you get at most pot luck dinners, this recipe is the saucy kind of cheesy macaroni. It does take a bit more work that just grating the cheese and adding butter and macaroni but it is worth it.

  • Skillet turkey tetrazzini

    • BethNH on November 30, 2010

      Good and simple dinner. I left out the mushrooms and it was still yummy.

  • Overnight yeasted waffles

    • scparks on November 22, 2012

      I use Cup 4 Cup or King Arthur All-purpose Gluten Free Flour to make this gluten free and it works really well. The overnight part of the recipe is, I think, what makes the difference.

  • Ultimate oatmeal

    • jenmacgregor18 on April 03, 2015

      delicious. reheats well too. I've found I can use 2% milk. 1% or less impacts the creamy texture.

    • jenmacgregor18 on April 15, 2015

      I've made it with half olive oil & half butter. It still tastes wonderful.

  • One-pot chicken and rice

    • Analyze on February 15, 2014

      we thought this was boring and way too average, but sometimes simple things are good (just depends on your personal taste buds), so I hesitate to give this a low rating.

    • SACarlson on November 01, 2014

      Agree with Analyze that this is quite a simple dish, but it is a good basis for a nice, easy weeknight dinner. I increased the amount of white wine and reduced the amount of stock by 1/2 cup to enrich the flavours of the dish. We also skipped the cheese and just had steamed broccoli on the side. I substituted shallots for the onions and used a mixture of butter and neutral oil to enrich the flavours.

  • Chicken Divan

    • Analyze on February 12, 2014

      Awesome comfort food! My husband and I both thought this was great.

  • Chicken and dumplings

    • themarybaker on September 25, 2014

      I deleted the peas and added mushrooms & rosemary sprig. Very good.

  • Smothered pork chops

    • BethNH on December 11, 2014

      Although this recipe keeps you in the kitchen near the stove for a bit, it's a simple week night dinner. It's easy enough to prepare the ingredients as other parts of the recipe are cooking. I used boneless pork chops as that's what I had. Pork chops and onions are browned separately before going back in the pan with spices and chicken broth. Bacon is fried in the same pan and a gravy is made from the fat left over. In the end, the reduced sauce is poured over the chops and the bacon is sprinkled on top. I cooked the chops for about 15 rather than 30 minutes and they were cooked perfectly. There was an abundance of sauce which was very flavorful. I'd use less chicken broth next time. The bacon was good, of course, but it didn't really seem like a necessary part of the recipe and I'd probably omit it in the future. The chops were moist and tender and everyone enjoyed this dinner.

  • Grilled shimp or scallops with spicy garlic paste

    • twoyolks on April 17, 2015

      I made this with scallops and the spice paste completely overwhelmed the flavor of the scallops.

  • Slow-cooker Moroccan spiced chicken with apricots

    • Kfaber on December 08, 2013

      Very tasty and comforting dish for a cold day. Used chicken thighs and served it on cous cous.

  • Pressure-cooker chicken and rice with lemon and scallions

    • themarybaker on September 11, 2014

      Ok. A bit bland in flavor. I would add more lemon flavor. For some reason my chicken breasts were dry.

  • Peanut butter cookies

    • JanetinMaine on February 06, 2012

      Great basic peanut butter cookies. Roll dough balls in sugar before smashing with fork and then baking.

  • Coffee frosting

    • Analyze on August 21, 2015

      I thought that this was a good frosting the first time I made it. The second time, I made it side by side with the Cook's Country Old Fashioned Boiled Milk Coffee Frosting, and that one was SO amazing. This one pales in comparison. But if you're looking for a simple/easy basic butter & powdered sugar frosting, this one will do.

  • Pumpkin pie

    • jenmacgregor18 on November 19, 2014

      due to amount of cream, this pie is very, very soft and light in texture. My preference is for a more traditional custard.

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Reviews about this book

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Reviews about Recipes in this Book

  • Tomato and mozzarella tart

    • Kate Cooks the Books

      Great for a block party where you need to make something that will feed a decent amount of people and can sit out in the heat and sun.

      Full review
  • ISBN 10 193361501X
  • ISBN 13 9781933615011
  • Published Sep 01 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice.

These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more.

Many years in the making, this comprehensive cookbook delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and rolling out pie dough to cutting up a chicken and tying a roast. In fact, just about anything you want (or need) to do in the kitchen will be explained in these pages in the test kitchen's approachable, no-nonsense voice. In addition, the recipes will keep you busy (and your friends and family happy) for years to come since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company and holiday-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Flourless Chocolate Cake), dozens of menus, shopping tips, equipment ratings and more.

A cooking tutorial between two covers, The America's Test Kitchen Family Cookbook is the one and only basic cookbook you will ever need, covering every course, from appetizers to desserts, plus chapters on breakfast, sandwiches, sauces and condiments, and beverages. Friendly and to-the-point test kitchen tip boxes accompany the recipes and point out either where you might go wrong, or a special technique or ingredient that makes the recipe successful. Helpful charts (like primers on steaming vegetables and cooking grains) and Cooking 101 pages (covering topics like brining meats, buying cheeses, and how to prepare crudités) make this a reference unlike any other. Bound to get America back into the kitchen again, this is a family cookbook for generations to come.


  • 1,100 Family-friendly recipes
  • Good food/bad food photos
  • Fast recipes
  • Test kitchen tips
  • Prep times
  • And more!

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