The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
America's Test Kitchen
America's Test Kitchen, Oct 1, 2014 - Cooking - 928 pages
All-new edition of our best-selling family cookbook with 1,100 new recipes!
A comprehensive A to Z cookbook for anyone looking for an approachable timeless collection of foolproof recipes, cooking techniques, and product ratings from America’s Test Kitchen. The America’s Test Kitchen Family Cookbook, published in 2005, has sold more than 800,000 copies. We’ve completely updated and redesigned this edition, adding more than 1,100 new recipes to 200 best-loved classics from the original book.
The 21 chapters include fresh modern takes on must-have recipes for everything from appetizers and soups to desserts of all kinds. If you want family-friendly recipes for casseroles, burgers, pizza, stovetop mac and cheese, vegetables and breakfast foods, look no further. Looking for new ways to cook chicken breasts, salmon, and pasta? You’ll find them here. More than 1,100 full-color step photographs and 300 recipe photos offer guidance and inspiration; each recipe gives the total time to make it to help you plan, and an illustrated equipment and buying guide features our shopping recommendations. Even if you have the first edition, you’ll want this one, too
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Soups Stews and Chilis
Rice Grains and Beans
Eggs and Breakfast
Cookies and Bars
Pies and Tarts
Pizza and Sandwiches
Puddings Custards and More
The Americas Test Kitchen Shopping Guide
Shopping For Ingredients
Conversions and Equivalencies
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½ cup ½ teaspoon ¼ cup 15 minutes 30 minutes Adjust oven rack arugula bay leaves beans beef bell pepper blue cheese butter carrots cayenne celery chicken breasts chiles chili chopped cilantro cloves crisp croutons dressing dry with paper Dutch oven eggs extravirgin olive oil flavor follows the recipe garlic cloves gently green heat oven ingredients jalapeño knife large bowl lemon juice lettuce mayonnaise meat medium heat medium-high heat mixture mushrooms mustard olive oil onion oregano ounces paper towels Parmesan parsley peeled pepper to taste pieces position and heat potatoes pound powder prosciutto refrigerated rimmed baking sheet rinsed roasted salad salt and pepper sauce scallions season with salt shallot sidebar that follows simmer skillet softened soup sour cream spinach stew Stir sugar tablespoon oil tablespoons tablespoons minced fresh teaspoon pepper teaspoon salt temperature tender thyme toasted tomatoes toss trimmed vegetable oil vinaigrette vinegar Whisk