America’s Test Kitchen Special Issue: The Best of America’s Test Kitchen (2009): The Year's Best Recipes, Equipment Reviews, and Tastings

  • Restaurant-style hummus (page 2)

    from America’s Test Kitchen Special Issue: The Best of America’s Test Kitchen (2009): The Year's Best Recipes, Equipment Reviews, and Tastings America’s Test Kitchen Special Issue

    • Categories: Dips, spreads & salsas; Appetizers / starters; Middle Eastern; Vegan; Vegetarian
    • Ingredients: tahini; canned chickpeas; ground cumin; ground cayenne pepper; cilantro
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Notes about Recipes in this book

  • Garlicky oven fries

    • chawkins on May 23, 2015

      Very garlicky and crispy. I used two large russets which weights more than 1.5 lb total and cut each into 12 wedges, 3 minutes in my microwave was more than enough, so I did not have a chance to shake and redistribute the wedges halfway through cooking as suggested. 30 minutes in the oven was also slightly more than enough as I was using convection.

  • Charcoal-grilled juicy Lucy burgers

    • chawkins on September 16, 2015

      Tender, tasty and juicy burger. I had a little bit of cheese leakage issue on the grill, but then I did not follow their instruction to form a mini-burger around the cheese first before adding the rest of the meat around it to form a regular size burger, I just formed all the meat around the cheese all at once.

  • Herbed roast pork tenderloin

    • chawkins on December 05, 2018

      Pretty good, the pork was moist and had good flavor. I halved the recipe since I only need one tenderloin to serve two people. I butterflied the tenderloin, spread the herb paste on one side, closed it up and tied it back together, baked at 350 for about half an hour for a 19 oz tenderloin.

  • Chicken saltimbocca

    • chawkins on November 18, 2015

      Quick and easy and tasty. The prosciutto slices stuck to the breast cutlets quite well, however the flavor of the sage did not come through; perhaps I was too stingy with the sage. I did not use the optional portion because my plant was not doing too well after the transition to indoors and I did not want to over-stress it by harvesting too much.

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Reviews about Recipes in this Book

  • Individual bananas Foster cakes

    • Lottie and Doof

      Outstanding. I was really impressed with how simple this recipe was and how delicious the results turned out to be. I think this could be a very elegant end to a dinner party.

      Full review
  • Published Jan 01 2009
  • Format Magazine
  • Page Count 64
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated

Publishers Text

There's only one book that brings the best of the nearly 1,000 recipes we develop each year directly to America's Test Kitchen fans. The Best of America's Test Kitchen 2009 is a virtual yearbook of the most interesting work produced by the kitchen, pulled together from every corner of our company: Cook's Illustrated and Cook's Country magazines, our bi-monthly special interest publications, our best-selling cookbooks, and our award winning public television shows. Each test cook's voice comes through clearly in the first-person narratives that accompany each master recipe providing an intimate peek into our testing process.

This year's collection of more than 200 recipes includes: Southern-Style Skillet Cornbread (from Cook's Country), Lasagna di Carnivale (The Best International Recipe), and Apricot Almond Bundt Cake (The America's Test Kitchen Family Baking Book).

Notes from the Test Kitchen accompany each recipe where we keep the home cook on the right path - from ingredient and equipment particulars to techniques. We've also created a substantial resource section, complete with six in-depth two-page spreads from Cook's Illustrated magazine featuring how-to guides like Mastering the Art of Stew; and Stocking a Baking Pantry. This major section also features the year's best quick tips, as well as the testings and tastings from both Cook's Illustrated and Cook's Country magazines.

This popular yearbook has become a holiday favorite for cooking enthusiasts across the country.