The Best of America's Test Kitchen 2016: The Year's Best Recipes, Equipment Reviews, and Tastings by America's Test Kitchen Editors

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  • Mu shu pork

    • chawkins on July 21, 2016

      The pancakes were a cinch and kind of fun to make to make. I used Napa cabbage and increase the amount a little because I had no bamboo shoots. The resulting mixture was a tad wet but that could be caused by the increased amount of cabbage. Taste wise, it was good, will make again.

  • Smoked bourbon chicken

    • Rinshin on July 22, 2018

      Made very tender smoked chicken dripping with juice even at 165 F internal temperature. However, I did not pick up on bourbon taste other than chicken being delicious tasting overall.

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  • ISBN 10 1940352347
  • ISBN 13 9781940352343
  • Published Oct 15 2015
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

The Year’s Best Recipes, Equipment Reviews, and Tastings

This must-have collection of the best of the best is culled from the more than 1,000 recipes that appeared in print in our magazines and books and on our television shows in the past year. Here you’ll find Mushroom Bisque, Semolina Gnocchi, Huevos Rancheros, Grilled Fish Tacos, and Thick-Cut Porterhouse Steaks. Our best tastings and testings of the year are here, too. How much do you really need to spend on a carbon-steel chef’s knife? Which presliced prosciutto provides the best balance of convenience and flavor? And what should you look for when buying food storage bags? For the answers to these questions and more, plus our best recipes of the year, look no further.

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