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About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Paperback: 336 pages
Publisher: Cook's Country (December 27, 2016)
Language: English
ISBN-10: 1940352843
ISBN-13: 978-1940352848
Product Dimensions:
7.9 x 0.8 x 9.6 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
131 customer reviews
Amazon Best Sellers Rank:
#34,948 in Books (See Top 100 in Books)
I love this cookbook. It's what I'm all about. Flavorful, easy meals, without a ton of ingredients. My only issue has been the skillet meals with rice. The book uses a lot of liquid, leading to mushy rice. I have found that ignoring them and following the sacred rice ration 1:2 rice to liquid solves that problem.
Love it! Got it as a Christmas present and have been cooking from it for 3 weeks. My style of cooking! Nice to have one cookbook with a bunch of different types of meals and recipes that are quite easy to make in one pan. Good for a regular home cook who has the 5 pan types they use - sheet pan, Dutch oven, roasting pan, 12 in skillet, and casserole dish. So far, only had some trouble with a noodle recipe being too watery once but that was because I didn't follow the instructions totally. When it comes to liquids and cooking things like rice and noodles you do need to follow the measurements and directions pretty close. That being said I've tweaked spices and sauces (pesto sauce for red sauce on top of chicken; dill mustard for lemon and thyme on top of fish), and that turned out fine. To counter points in some other reviews, yes some recipies require you to microwave ingredients before adding them into the "one pan" but they do mention this in the introduction to the book, so that shouldn't come as a surprise. Also if you've ever used any Americas Test Kitchen/Cooks Country books, this is a common enough technique they recommend, and I have found has made my life easier as a cook! In terms of new recipes, this book doesn't claim to be all new recipes, just ones that can all be cooked in "one pan" of some sort, so you may see overlap from other books from ATK/CC. Finally, each recipe comes with a paragraph talking about the proces for coming up with the recipe and sometimes tips and tricks, followed by an ingredient list, followed by step by step instructions. So I've found it easy to follow and appreciate the extra paragraph about the process. There are photos of the finished product too. So for me, fun to compare! See my photos.
Great recipes that have been redesigned for one-pan applications. Good for feeding four people with only one burner on the stove, but you'll still use many, many bowls and prep containers. The half-dozen recipes we've tried have been excellent. Favorites so far are the roast chicken with stuffing, the spicy shrimp and grits, salmon cakes, and salmon with whole grain mustard. The organization took me a while to get used to, since recipes are grouped first by type of pan used (sheet pan, skillet, dutch oven, etc.), then by main ingredient. There are ample recipes for those who don't eat beef and/or pork to make this a worthwhile addition, too.Four downsides for me, though. The first is that the recipes don't always make a lot of sense from a one-pan perspective. The shrimp and grits recipe, for example, doesn't need to either take so long (an hour and a half???) or use the oven. I reduce the cooking time to 15-20 minutes by using a saucepan to make the grits while I pan-steam some veggies, then sear the shrimp in the (same) skillet. So by adding one pot, I reduce cooking time by more than 75% and don't heat the house by turning on the oven for an hour.The second downside is that the portions are all over the map. When cooking for two, we cut the grits by 2/3 for the shrimp and grits, and use 3/4 the shrimp, since the "4 servings" number is way off on both. For the chicken with stuffing, there's no way a 12-inch skillet will hold stuffing for 4 plus the chicken - we barely fit stuffing for 2 plus the chicken. And where am I supposed to roast vegetables along with it?Third point against it is that so many of the recipes take a long, long time. The chicken, for example, has to be started at least an hour and a half before dinner. Without my changes, the shrimp and grits takes up to 1.5 hours. The "weeknight meals" recipes are marked, but if you want recipes that take less than an hour, you'll be ignoring most of this cookbook.Finally, these are NOT complete meals in most cases. While some do include protein/vegetable/starch, many of them are just protein/starch. So you'll still need to dirty up another pan to work some vegetables into your meal, or at least toss a salad.I've found the excellent One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two to be far superior on all these points. Not only do I never need to adjust recipes for either flavor or portions, they're true "one-pan" dinners every time. I can easily double them for four people, too, and they're faster to prepare. I'll keep using this cookbook, but I won't gift it to less-experienced cooks who may not know how to make their own adjustments, nor will I pull it out when I want something fast, easy, and complete. But that 1.5-hour chicken and stuffing... it's a permanent part of our lives now.
I've had this cook book for a few weeks and make a recipe out of it at least once a week. I love it and my husband loves it too! I am a working mom and the recipes marked "weeknight friendly" are very doable during the week. I would highly recommend it.
I'd give this 15 stars if I could! I haven't found a recipe in this book yet that I didn't like. They're uniformly easy, tasty, and mostly healthy. Even the Dutch oven recipes include a veggie side! Some take too long to make for a weeknight meal, but most are an hour or less.
I love ATK and was waiting to buy this cookbook for awhile. As a working parent, I was hoping to enjoy reduced clean-up time as the title implies.I spent the past week testing out recipes and was disappointed. I wasn't thrilled with any of them - most were bland. Despite being one pan recipes, each one I tried required so many dishes for prep and cooking that I only used one pan but ended up with kitchen full of dishes. Save your money and time - skip this one!
This is the best recipe book I own. Everything we've tried is easy to make and tastes great. BBQ Pork with Succotash Salad and the Lemony Chicken with Spinach are my favorites - soooo good! It would be nice if the book had nutritional information for each recipe, but that's easily remedied by inputting into MyFitnessPal or another similar website.
What a disappointment! I have cooked 2 recipes that were bland, dry and tasteless. Easy and one pan, but inedible. I expected much, much more from Cooks Country. Having a hard time wanting to make something else from this book.
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