The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Peach cobbler with biscuit topping

    • hshubin on July 09, 2017

      The only cobbler recipe I need

  • Stir-fried beef and broccoli with oyster sauce

    • hughb on December 19, 2013

      Phenomenally delicious. Substituted water for chicken broth. A little more work than normal stir-frying but worth the effort.

  • Silky butternut squash soup

    • hughb on November 20, 2013

      Made exactly as written. Came out delicious. Even better the next day.

  • Creamy buttermilk coleslaw

    • twoyolks on May 14, 2015

      I didn't have enough time to salt the cabbage and it seemed to turn out fine. This has a nice tang from the buttermilk and has enough sweetness so that the tang is not overpowering.

    • SACarlson on June 15, 2019

      I like my coleslaw quite tangy and so omitted the sugar and added a bit more vinegar and mustard. I also added dill instead of the parsley. This was delicious. I too didn't salt the cabbage.

  • Pan-roasted asparagus with toasted garlic and Parmesan

    • Analyze on March 12, 2019

      This is a delicious recipe! I've made it four times and we've loved it every time. My husband doesn't care for the garlic, so I get it all :)

  • Soy-ginger sauce with scallion

    • Analyze on February 13, 2019

      This recipe is delicious! The sauce is great, as is the cauliflower cooking method. Have made it 2x now and it was a hit both times.

  • Applesauce snack cake

    • Analyze on March 12, 2019

      This is SO good! The base cake has a wonderful apple flavor and a great texture. I tried both this recipe, and the Oat-Nut Streusel variation. My husband, who doesn't normally like oat streusel or sweet quick breads, loved the streusel variation. I actually preferred this original version with the cinnamon-sugar topping, as in my opinion it complements the apple flavor in the cake better, and actually makes the cake taste more apple-y. You can't go wrong with either version, or try half and half like I did :) I already have several apple cake recipes that I love, and didn't think I needed another, but I did! I'm excited to try the ginger-cardamom version next. Personally, we had it for breakfast, but this would be great with whipped cream or vanilla ice cream too.

  • Best butterscotch pudding

    • Analyze on March 25, 2017

      HIGHLY RECOMMENDED! I made it side by side with the older "Butterscotch Pudding" published by the same company in the America's Test Kitchen Family Cookbook, and this one was SO much more flavorful. Because you end up cooking the caramel to a deeper color/flavor, it turns out a better pudding with WAY more intense flavors; it also has more rich ingredients (more butter and cream). The older ATK recipe (while good) is incredibly mild by comparison (kids might like it better). If you do make this amazing recipe, I'll add that we personally preferred it without the rum, though it's good with the rum too.

  • Fresh egg pasta

    • adelina on July 08, 2015

      Real simple and worked great with my kitchen aid attachment. I made two batches.

  • Banana bread

    • adelina on July 10, 2015

      Came out very moist and sweet without as much sugar. I liked the idea of cooking down the bananas prior to baking.

  • Lemon squares

    • swegener on May 11, 2015

      I made these after the first batch failed--these were much better, and not as fiddly as some ATK recipes. The bars turned out perfectly too!

  • Fluffy yellow layer cake with chocolate frosting

    • swegener on January 30, 2015

      Good, but not great. My family liked, but didn't love it.

  • Buttermilk loaf bread

    • Katielang on January 07, 2017

      I doubled the batch and it made two big loaves. A light sandwich bread that's perfect for toast, sandwiches or just... eating... by itself. Who, me?! I took the second loaf to work with some butter and honey and it was gone by the end of the day.

  • Mexican pulled pork (Carnitas)

    • cellenly on April 25, 2020

      Despite instruction saying don't skim the fat in the reduction step, I think I should have. I didn't think my pork shoulder had that much fat either, but it was still too much.

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  • ISBN 10 1936493527
  • ISBN 13 9781936493524
  • Published Oct 15 2013
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

After 20 years in the test kitchen, we've discovered the best methods for approaching essential cooking techniques and a wide range of recipes. We also know what questions home cooks will have, and what problems they'll face. In this landmark project, we share everything we've learned, from simple knife skills and cookery fundamentals, such as whipping egg whites, to perfecting recipes like pepper-curated filets mignons and layer cakes. This is a book that will make anyone, no matter their skill level, a better cook. More than 3,000 step-by-step color photos and almost 200 cooking lessons show you how things should be done, and captions featuring the voice of the test kitchen tell you why. It's like having an expert by your side every step of the way, guaranteeing success and making you a more skilled cook at every turn.

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