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America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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It would be much better if the recipes used only dairy with A2 casein. I'm having to change all the recipes anyway. What's the point? I can't tolerate oats, either, though that might not be a celiac concern. Seems to be.
The book is sitting on my kitchen table right now. It is a big help – Thank you ATC!
HELP! I just purchased the cookbook! I am really allergic to oat's and I want to make the gluten free sandwich bread. I was thinking of replacing the oats with flax and Quinoa flour. Or would you just add more flour blend?
sold.
I'll have to look this up, as my Mom is allergic to eggs milk & wheat
VERY EXCITED about this book.. it looks fantastic.