So I like to read cookbooks. Front to back. I really enjoyed this one because of all the side notes. I learned a lot of useful things about the science behind cooking. I'm a bit of an applied science junky anyway and my current labratory is my kitchen. Sorry kids - you and Dad are my test subjects!

I've liked most of the recipes I've tried so far. Those that I didn't care for turned out fine, I just didn't like the seasoning. We aren't very adventureous around here so things like curry didn't go over very well.

I'd highly recommend this cookbook to anyone who cooks. Knowing the "why" behind the methods has really improved my cooking and the chemistry gives me something to think about besides all of the dishes I'm dirtying!

The book just arrived in the mail this morning, so I haven't had time to actually try any recipes, but coming from America's Test Kitchen, the recipes tend to work every time (I've had ONE recipe fail, from the American Classics cookbook).

Here's what I've noticed so far: it's big, it's heavy, but because it has a ring binding, designed to stay open flat where you want it, you won't care. The book is divided up into chapters on appetizers, salads, meats, breads, desserts, etc., but the first chapter is the most helpful to a beginning or novice cook: Cookware 101.

Cookware 101 gives color pictures and good descriptions of the cookware one needs - or wants - to be successful in the kitchen, complete with an explanation as to why one wants the particular knife or pan. There are also handy tricks and cleaning suggestions, along with a buying guide for finding the equipment that will work the best, along with being the best buy they could find. Myself, I think some of their choices are a bit expensive, but if one can afford to buy what they recommend, she'll never be disappointed. The buying guide is also color coded: yellow for what they consider necessary; white for optional, but nice to have. (Some of what they consider necessary, I don't.)

Once into the recipes, there are many places where a base recipe is given, for example, muffins, and quite a few variations are given for that recipe; for example, lemon blueberry muffins, or cranberry orange muffins. A lot of the recipes have color photos of what the finished product should look like, and the method with each recipe often includes not just what to do, but why to do it.

Some of the things the Test Kitchen does go a bit extreme, to my thinking, because they've been known to toast spices or nuts before adding them, just to give an extra "bloom" of flavor. If that floats yer boat, follow their directions to the word, but for myself, some of their more persnickety steps can be omitted with no discernible effect on the finished product. They tend to take their recipes to the High Foodie/Gourmand level. Someone with particularly fine-tuned taste buds will love what you make by following every step in any of the recipes.

If one is new to the kitchen and wants to expand beyond following directions on boxes, this cookbook is a good place to start. It won't take the place of my old and well-loved Joy of Cooking, which has never failed me, but this is an excellent addition to the kitchen.

Love this cookbook and several of their others.

this is an outstanding cook book! in addition to presenting some great recipies, it goes into detail on when to add certain ingredients (and why). in doing so, you learn some of the "physics" of food preparation. a few dishes i had served many times went from good to really good when i made some small changes suggested in this book.

BEST wedding present I received. It's not just the recipes it's ALL the other amazing knowledge that comes with it. They help you make the meals as easy or as complicated as you want. ALL classic meals are there, and then so many meals that aren't classics. This was THE ONLY time I've ever sat down and read a cookbook like a novel.

Love it! I've only tried a few recipes, but they've all been great. I'm definitely adding this book to my Christmas wish-list. I love that they tell you about things they tried that didn't work, and why they ended up doing what they did. They often tell you about substitutions that work just as well and there are great tips throughout. Love it!

These folks know how to write a recipe. They are a little particular in that they way they say a recipe should be done is "The Way." I am a rule follower, so I like that :)

This is my kitchen bible. It is no-nonsense American cooking. If my house were burning down and I could only take one cookbook out the door it would be this one.

Chris Kimball is my hero.

(and he looks like one of the Steely Dan guys!)
This book is the shit.
There is no other way to put it.

I just discovered the convenience of checking cookbooks out from the library, and this was the first one I did. This is a great general cookbook, and if I didn't already have my dog-eared Joy of Cooking, I would buy this one. I also own the Cook's Illustrated Best Recipe book, and I like that one better for the detailed explanations of why they selected certain ingredients and methods in one recipe over another. This book was a simplified version of that, which I didn't really need. But this is definitely a cookbook I'd give as a housewarming gift to friends who were still novices in the kitchen.

Received this as a bridal shower gift from a friend who loves to bake and insists that late one night she wandered into her kitchen to discover this book kicking Betty Crocker's ass.

I haven't made much from this book yet, but so far, the recipes I have made have been mighty tasty. Unfortunately, there is a large meat section filled with tons of gross dead animal pictures. The seafood section is especially creepy. Otherwise, it seems to be a good cookbook. The recipes use a lot of fresh ingredients ~ which is why everything turns out so tasty, but it can be expensive to make an item from this book if you don't have everything on hand.

My second favorite cookbook (only coming up second to "The Flavor Bible"), and my most favorite cook book of recipes. We received this as a wedding gift from one of my parents sweet friends, and we've been in love (with each other and the book) ever since.

I've always wanted to know 'the best' recipe for this, that, and everything in between. Oh, and what size egg is best, and who makes the best ingredient for that, and what makes this come out flat?

Favorite recipe so far: Eggplant Parmesan...HUGE family favorite. It's now a tradition to get to the farmer's market every fall, buy fresh eggplant, and spend an entire weekend making enough of this to fill the freezer.

LOVE.
Thanks to Laura D for the spectacular gift!