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The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks by Susannah Blake and Editors of Cook's Country Magazine

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Notes about this book

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Notes about Recipes in this book

  • All-American beef chili with kidney beans

    • cthdawn on November 02, 2013

      used v8 spicy juice, penzeys chili 9000 in addition to chili powder that was called 4. i like tomatoes and used fire roasted muir glen

  • Sloppy Joes

    • BethNH on May 20, 2017

      I have no idea why I had a hankering for Sloppy Joes. I can't remember the last time I had them but decided it was time to make them from scratch. This recipe is delicious. It's not overly sweet or tangy. It's delicious with a nice tomato flavor. It's got just a bit of a kick to it due to the Mexican chili powder I used and the teeny bit of hot sauce. My husband liked it so much he ate the extra with chips as though it was dip.

  • Beer-batter cheese bread

    • luolili on February 17, 2018

      This recipe is amazing! This is my family's go-to recipe for a bread to go with chili.

  • Skillet lasagna with sausage and peppers

    • chawkins on July 28, 2014

      Very good. Much lighter than my regular lasagna and much easier. Great for summer when you don't want to turn on the oven. Unlike most other skillet lasagna recopes, this one uses regular lasagna noodles, not the no-boil ones. I used fresh tomatoes from the garden rather than the canned ones.

  • Pepper steak

    • jenmacgregor18 on May 27, 2015

      The sirloin steak tips worked well in this and were tender. Froze steak for 15 minutes to make slicing easier. Because I was afraid the beef would become tough, instead of boiling the meat with cornstarch-sherry-broth mixture, I added cornstarch mixture to the peppers and boiled until thickened. Then I added the meat and simmered a few minutes until done. Added 1 tsp of Worcestershire sauce.

  • Simple pot roast

    • PinchOfSalt on November 09, 2013

      Made this with a big (4.5 pounds) hunk of chuck roast and some homemade beef broth (no chicken broth). This is a very nice rendition of traditional American pot roast - no foreign influences here! The recipe is, overall, very easy to make, no fussiness until you get to the last step and are told boil down the liquid twice (the second time after adding some wine). It would be a good choice for someone who doesn't want to fuss or someone new to cooking who wants good results and a stress-free experience.

  • Tennessee whiskey pork chops

    • BethNH on April 03, 2015

      A delicious marinade/sauce is made with whiskey, apple cider, cider vinegar and seasonings. After a couple of hours marinating the chops are briefly fried before the reserved sauce is added to the pan. The sauce decreases to a glossy, sticky substance that coats the chops nicely when they are added back to the pan. I'd cook the chops just a bit longer next time before removing them from the pan but otherwise the recipe was wonderful. The sauce had lots of flavor and the chops were very moist.

    • mfto on December 29, 2011

      I do not own this cookbook but got the recipe online at Serious Eats. These are unbelievably delicious pork chops. I used Makers Mark. Have no idea if that made a difference.

  • Old-fashioned roast pork

    • jenmacgregor18 on February 16, 2017

      This is a project and certainly isn't low-fat; but it is absolutely delicious. We made this for several years now. In the fall, we host a special get together with friends before the holiday season would get too busy. This was the roast we'd serve, along with the cider-vinegar braised onions and mashed potatoes. My dad said it reminded him of the roasts his mother used to make, back in the day.

  • Lunchbox brownies

    • Grywhp on August 29, 2011

      These turned out great. Added about 1 teaspoon of instant espresso powder. Very moist and the chopped nuts on top made a nice sort of crust.

  • All-season peach squares

    • wcassity on August 19, 2013

      Terrible. A waste of fresh summer peaches. The peach was gummy and merely sweet, no fresh summer fruit taste or texture.

  • Strawberry poke cake

    • wcassity on August 19, 2013

      Delicious. A big success with kids and adults. Very homey - not fancy looking in the pan, but very tasty. The cake, two kinds of strawberry sauce and homemade whipped cream make it a complete dessert. Very refreshing for summer, eaten cold right out of the fridge.

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  • ISBN 10 1933615346
  • ISBN 13 9781933615349
  • Published Aug 15 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Welcome to Cook's Country - a place where you'll learn what's cooking in kitchens across America. This debut collection from the editors of Cook's Country magazine celebrates the landscape of American home cooking from yesterday and today. In the tradition of great American cookbooks like The Fannie Farmer Cookbook and The Settlement Cookbook, The Cook's Country Cookbook is, at its core, a wide-ranging, comprehensive collection chock-full of beloved classics like roast chicken, beef stew, biscuits, blueberry pie, and more. In addition, the editors of Cook's Country magazine have also reached back in time to revive old favorites to suit modern tastes and lifestyles. Here you'll find Chicken Divan without the soup mix - only tender chicken crisp broccoli blanketed in a velvety cheese sauce. You'll learn that it's possible to serve a from-scratch comfort food classic like meatloaf on a weeknight when time is tight: our mini-meatloaves cook in a fraction of the time of traditional versions.

Discover fresh, new, and sometimes regional recipes that illuminate the depth and personality behind American cooking - recipes such as North Carolina Pulled Pork (a slow-cooker dish with real barbecue flavor); 24-Hour Salad (a make-ahead salad where the vegetables remain crisp and fresh); and King Ranch Casserole (a kid-friendly creamy chicken casserole with toasty corn chips and Southwestern spices, made famous by Lady Bird Johnson).

In addition to foolproof recipes, The Cook's Country Cookbook also pulls back the curtain to reveal the often fascinating origins of classic American favorites, such as the use of breakfast cereal in party snack mixes or how Bundt pans gave rise to the popular cake. Much more than a collection of foolproof recipes, The Cook's Country Cookbook provides a lively, in-depth portrait of the great American table.



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