The Complete Cook's Country TV Show Cookbook (2014): Every Recipe, Every Ingredient Testing, Every Equipment Rating from All 7 Seasons by Editors of Cook's Country Magazine

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Notes about Recipes in this book

  • Chocolate éclair cake

    • jenmacgregor18 on July 26, 2016

      I had trouble with the cream portion gelling enough. It was difficult to get portions out. very sloppy. I will probably add more gelatin next time, because as messy as it was, it was delicious. I had a couple ladies track me down at a potluck because they loved it.

  • Sweet and sour sauce

    • twoyolks on October 24, 2012

      I used apricot jam in place of the apple jelly. I think apple jelly would be superior to the apricot jam. Because of the sweetness of the jam, I needed to add additional white vinegar.

  • Crunchy potato wedges

    • twoyolks on March 24, 2013

      The crust for these is very reminiscent of fried chicken.

  • Crispy potato tots

    • twoyolks on October 24, 2012

      These turn out very reminiscent of the hash browns from McDonald's.

  • Authentic beef enchiladas

    • twoyolks on June 27, 2013

      Instead of simply braising the beef, I pressure cooked it at high pressure for 50 minutes. I also made sure to season the meat after it had been cooked. I only ended up with 10 enchiladas instead of 12.

  • California barbecued tri-tip

    • twoyolks on May 18, 2013

      I cooked the beef in a marinade sous vide. Then chilled it and cooked it on the grill. Because it was a thinner piece, it ended up overcooked. It did have good flavor but would be better only cooked on the grill.

  • Wood-grilled salmon

    • twoyolks on May 28, 2013

      The salmon became much too smokey.

  • Crispy baked potato fans

    • chawkins on January 10, 2014

      Impressive looking baked hasselback potatoes and pretty tasty to boot. Seemed like a lot of work but was actually quite simple. I was pretty liberal with the olive oil when brushing it on the potatoes, but somehow the potatoes did not seem to be able to soak it all up, there were little puddles left on the pan, so will use less oil next time.

  • Morning glory muffins

    • chawkins on March 17, 2013

      They are good muffins but not sure if they are worth all that work. Coconut and walnuts need to be toasted and then processed to a fine powder in the processor, pineapple and shredded apple need to be strained and resulting juice cooked down and cooled before everything is combined.

  • Meatloaf with mushroom gravy

    • Analyze on June 04, 2017

      I think that this is a very good meatloaf, and my husband especially LOVES it. Have made it 3 times. It's very flavorful!

  • Amish potato salad

    • Rinshin on April 14, 2014

      Simple and tasty. The balance between tart and sweet is spot on. The inclusion of sour cream tempers the sweet/tart flavor perfectly. Having lived in the Amish area during my teen years, I have many fond memories of food from the area and this one reminded me of those simpler times. I know they were going for the traditional taste, but I wish they added green onion as a topping for color and taste. Otherwise, I plan to repeat this recipe with just minor changes.

  • Cincinnati chili

    • Rinshin on May 18, 2015

      Was intrigued by this recipe after watching the show. Never lived in Midwest so never heard of this unique American style of combing chili and pasta. Loved it. I made it Chili 5 ways.

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  • ISBN 10 1936493918
  • ISBN 13 9781936493913
  • Published Aug 15 2014
  • Format Paperback
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

We've updated this must-have cookbook to include the seventh season of Cook's Country, for one volume that's like a treasured recipe box brought to life. This collection will teach you foolproof methods for making more than 250 great American recipes including Apple Cider Chicken, Pan-Fried Pork Chops, and Mile-High Lemond Meringue Pie. And in addition to learning how to make great food, you can read the colorful stories behind the recipes.

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