The Complete Cook's Country TV Show Cookbook (2015): Every Recipe, Every Ingredient Testing, Every Equipment Rating from All 8 Seasons by Editors of Cook's Country Magazine

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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.

  • Charleston shrimp perloo

    • chawkins on July 21, 2017

      Delicious! The timing for cooking the shrimp was spot on, perfectly cooked. I halved the recipe to serve two. The rice made with the shrimp shell stock was so flavorful, I was happy just eating the rice without any shrimp.

  • 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.

  • 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 in 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.

  • Beer-battered onion rings

    • damazinah on March 26, 2016

      Very good, batter cooks up light & crispy.

  • Cat head biscuits

    • damazinah on January 17, 2016

      Really good biscuit, easy to make, and as the recipe warns, they're huge - definitely as big as a cat's head!

  • Old-fashioned pecan pie

    • Foodiewife on November 24, 2016

      This is the BEST pecan pie recipe, ever! I usually don't care for Pecan Pie, but it's gooey and gloppy, and cloyingly sweet. I made this for my family, who does love pecan pie. I loved this pie! It set up beautifully, and I made the recipe exactly as written. I made a Patee Brisee pie crush (all butter) and served this with vanilla whipped cream (not a fan of bourbon). Wow! This pie will be my annual Thanksgiving recipe, from now on!

  • Milk-can supper

    • Cookie24 on August 26, 2018

      I didn't expect this to be so delicious. It was easy and quick to make. Garnished with chopped parsley and made a mixture of creme fraiche and grainy mustard for dipping brats on the side. Served with crusty bread.

  • Skillet lasagna

    • drussell41 on July 29, 2019

      Do not forget to add the extra water!

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  • ISBN 10 1940352177
  • ISBN 13 9781940352176
  • Published Sep 15 2015
  • Format Paperback
  • Page Count 568
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

To celebrate the airing of the eighth season of Cook's Country from America's Test Kitchen, we've assembled every recipe (300+) featured on the show as well as never-before aired variations and bonus recipes in one book. This must-have for every fan of home cooking and Cook's Country TV is the perfect addition to your cookbook collection, a lively, entertaining and useful resource you'll reach for again and again. It also makes a great gift for any fan of foolproof, no nonsense cooking! More than 300 tried-and-true recipes are divided into 11 lively chapters such as “As Good as Grandma’s” (Frosted Meatloaf, Pan-Fried Pork Chops, and Best Potluck Macaroni and Cheese), “Everybody Loves Italian” (Skillet Chicken Parmesan, Pork Ragu and Pasta with Roasted Garlic Sauce, Arugula, and Walnuts), “Rise and Shine Breakfast” (Muffin Tin Doughnuts, “Impossible” Ham-and-Cheese Pie, and Better-Than-the-Box Pancakes), and Great American Cakes and Cookies (Blitz Torte, Cold-Oven Pound Cake, and Tunnel of Fudge Cake).

The book also features a comprehensive 55-page shopper’s guide that includes not just the ingredient and equipment winners featured on the show but also dozens more from America’s Test Kitchen. With The Complete Cook’s Country TV Show Cookbook in hand, you’ll have all the TV show has to offer and more.


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