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The Complete America's Test Kitchen TV Show Cookbook, 2001-2017: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes by America's Test Kitchen Editors

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Notes about this book

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Notes about Recipes in this book

  • Vietnamese beef pho

    • chulskim on December 03, 2018

      This recipe was delicious for a first time Pho maker! It was very quick (a little over an hour). However if you don’t have all the spices on hand it might be a little expensive but you can find these for pretty cheap if you go to a place where you can buy individual sticks of cinnamon and star anise pods.

  • Creamy cauliflower soup

    • Foodiewife on January 07, 2018

      I was highly skeptical of this recipe, but have made this a couple of times. I splurged and bought a Vitamix blender, which made this very smooth and creamy. The cauliflower "croutons" and sherry vinegar makes this soup a MUST MAKE.

  • Skillet chicken, broccoli, and ziti

    • Foodiewife on January 07, 2018

      I have made this several times and it's very comforting and flavorful. I didn't change a thing in the recipe and it's consistently good.

  • Skillet chicken pot pie with biscuit topping

  • Skillet-roasted chicken breasts with potatoes

    • Nancith on May 15, 2019

      Simple & quick to prepare, & hubby loved it! (relying on his assessment since I didn't partake).He loved the crispy skin, but also appreciated the juicy meat. The crispy potatoes were a nice accompaniment & the simple lemon-garlic sauce set if off nicely. I threw dried thyme in with the potatoes while they fried since there was no fresh to put in the sauce. Also threw in some baby carrots with the chicken to roast together.

  • Turkey gravy

    • Kouture007 on January 13, 2013

      Can be made ahead.

  • Thick-cut pork tenderloin medallions

    • Kouture007 on December 20, 2011

      Bacon-wrapped version is fabulous.

  • Creamy chipotle chile sauce

    • mamacrumbcake on April 14, 2018

      Really yummy and great with burgers and sandwiches. So tasty I could eat it by the spoonful!

  • Oven-fried onion rings

    • jumali on September 22, 2011

      A bit time consuming, but tastes very good.

  • Garlicky shrimp pasta

    • caa on May 22, 2018

      Too salty for us. Not sure if the clam juice adds a salty flavor in addition to the salt in the shrimp marinade and in the pasta water.

  • Chicago-style deep-dish pizza

    • Foodiewife on January 07, 2018

      Excellent pizza and the dough is fun to make and easy to work with.

  • Potstickers with scallion dipping sauce

    • love2laf on February 10, 2010

      Excellent flavour and cooking method for the wontons. I still find my patience worn thin by making so many little nibblies. The dipping sauce was only average though.

  • Thai pork lettuce wraps

    • love2laf on February 03, 2010

      One of the few recipes I can't think to make an improvement on. After one bite, I stopped caring about the messiness of serving this way, and just dug in.I did not use pork tender loin though, I used pork shoulder, and I used my grinder instead of the food processor.

  • Hot and sour soup

    • djoh437938 on July 11, 2011

      this recipe is so good, had to go to a japanese market to find it, it is worth it, totally.

  • Stir-fried beef and broccoli with oyster sauce

    • Kouture007 on January 13, 2013

      Everyone's favorite.

  • Stir-fried portobellos with ginger-oyster sauce

    • jumali on September 22, 2011

      Tastes good but not worth the mountain of prep work and cleanup.

  • Cream cheese brownies

    • chawkins on September 14, 2015

      Very good fudgy brownies. I baked them in my counter-top oven a lot longer than the recipe stated, but then I adjusted the temperature and time for convection baking, I probably did not have to do that. From their television shows, their ovens seem to be convection.

  • 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.

  • Strawberry cream cake

    • mamacrumbcake on September 05, 2017

      The good: the cake is beautiful and impressive. The strawberry filling is delicious. (Don't omit the kirsch.) Just about everyone will enjoy it. The bad: Twice I've made this and twice the chiffon cake didn't rise as I had expected, though I followed the directions to the letter. I wonder if greasing the cake pan is the problem? Most other chiffon cake recipes say not to grease. Anyway, I'm not thrilled with the cake layer and in the future might substitute a different layer. Also, I didn't love the cream cheese whipped cream, but I was the exception.

    • Foodiewife on January 07, 2018

      This is one of my top fave ways to showcase fresh summer strawberries. The cake is easy to make and the frosting is billowy and so good-- without being cloyingly sweet. I wouldn't change a thing!

  • Fluffy yellow layer cake with milk chocolate frosting

    • mamacrumbcake on March 21, 2019

      My days of disappointment with chocolate frosting are over! The milk chocolate version of this recipe was perfect with yellow cake—great chocolate flavor, smooth and creamy texture, not excessively sweet, and doesn’t crust over. And talk about easy—frosting from the food processor! Who would have thought? (This note is only about the frosting as I have not made this yellow cake recipe.)

  • Flourless chocolate cake

    • Nancith on April 24, 2017

      This garnered rave reviews with our dinner group! Dense, fudgy, deeply chocolate & decadent. However, even with using 9" rather than the preferred 8" pan, the baking time had to be almost doubled before it got to the correct temperature for doneness. It was still quite jiggly even after cooling to room temp, but the time in the refrigerator firmed it up perfectly. Being in a bit of a hurry to serve it, we couldn't figure out why it was so hard to remove a piece, until I remembered the parchment paper! Don't forget to remove that!

  • 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.

  • Blueberry cobbler

    • jumali on July 26, 2010

      An excellent recipe! The blueberries were the perfect consistency--neither too runny nor too thick, and the cornmeal added a great texture to the biscuit. I'll definitely make this again.

  • Braised halibut with leeks and mustard

    • Rinshin on January 11, 2017

      Not bad, but I believe this can be better. Followed the recipe completely but for my taste, the halibut was bit on the dry side. I did like the reduced white wine based sauce along with cooked leeks but would have liked a more mustard taste. Next time I either reduce the amount of time fish poaches/braises or reduce the temp from 135 to maybe 120. Another method I might try is making the sauce ingredients separately along with leeks and using the aluminum enclosed packet of halibut and sauce ingredients for more tender fish and baking it.

  • Drunken beans

    • chawkins on August 07, 2016

      Very good, the beans were so creamy. I quick soaked the beans on the stove and cooked in the Instant Pot. I started the recipe with the sauté mode, after the beans were added, switched to high pressure for 10 minutes. Released 10 minutes after cooking, and continued with recipe by using the sauté mode.

  • Sweet potato soup

    • Nancith on December 20, 2017

      Nice flavor, quite easy to prepare, a winner on a cold night. Not sure this is the best sweet potato soup recipe ever, as the recipe seems to imply, but for the simplicity, definitely a winner.

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  • ISBN 10 194035269X
  • ISBN 13 9781940352695
  • Published Oct 04 2016
  • Format Hardcover
  • Page Count 1,032
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

This newly revised edition of The Complete America's Test Kitchen TV Show Cookbook includes all 17 seasons (including 2017) of the hit TV show in a lively collection featuring more than 1,100 foolproof recipes and dozens of tips and techniques. Learn what happens in the test kitchen before the cameras start rolling, what's really involved in our recipe development process, and what lengths we'll go to in order to produce a "best" recipe.      

This collection of recipes from the hit TV show includes all of the treasured dishes, tips, and test kitchen-recommended tools and ingredients from the 2017 season. All your favorites are here--from Coq au Riesling and Tuscan-Style Beef Stew to Whole-Wheat Pancakes, Foolproof New York Cheesecake, and Cherry Clafouti. With this newly revised and updated edition, you'll have 17 years of great cooking and expertise from America's most-trusted test kitchen.


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