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
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.
Who doesn't like good food?! The Complete America's Test Kitchen TV Show Cookbook has everything you need to know about testing out Home Cooking. Their recipes are chosen after trying out at least a dozen or so versions of a recipe, presenting their best one. The test cooks on the TV show are not actors but real cooks using real kitchens, as revealed in this book.
This book also has many suggestions on what to look for when buying your kitchen gadgets and equipment so you don't have to waste your time and money trying out what might be the latest but useless item.
I have to say, we watch this show on TV, but having the book at our side makes it fun to try our hands at new and tasty recipes.
Summer Pasta Puttanesca:
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon anchovy paste
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 1/2 pounds grape tomatoes
1 pound campanelle
1/2 cup pitted Kalamata olives, chopped coarse
3 tablespoons capers, rinsed and minced
1/2 cup minced fresh parsley
1. Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl. Process tomatoes in blender until chopped. Transfer to fine-mesh strainer set in large bowl. Reserve tomato liquid in bowl and tomato pulp in strainer.
2. Bring 4 qts. waetr to boil. Add campanelle and 1 tablespoon salt and cook until al dente. Reserve 1 cup cooking water, then drain campanelle and return it to pot.
3. Cook garlic-anchovy mixture in 12 inch skillet over medium heat. Add tomato liquid and simmer. Add tomato pulp, olives, and capers: cook until just heated through. Stir in parsley.
4. Pour sauce over campanelle and toss to combine, adding reserved cooking water as needed. Season to tast. Serve immediately.