The Best One-Dish Suppers Hardcover – Mar 1 2011
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About the Author
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
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Most Helpful Customer Reviews on Amazon.com (beta)
One of the other reviewers commented that there are some careless editorial errors in this book--maybe. I think I might have seen something in one of the recipes that was a little confusing (confusing compared to the usual by-the-letter Best Recipe standard, but not half as confusing as normal non-Best-Recipe recipes). Still, I don't regret buying this book at all! I only wish it were twice as long so that we could have more recipes to explore!
My biggest problem with it is that there are a ton of recipes that take a lot more than one dish. A cutting board is a given extra... and maybe a random bowl, but tonight I cooked a recipe that required: My Dutch oven, a cookie sheet, three bowls, and then at the end they tell you to transfer it all to a casserole dish and stick it in the oven. You can argue that the bowls don't count but my idea of a "One dish supper" is just that... one dish.
It is worth noting that in typical "The Best..." fashion, the recipe turned out delightful, but for the first time in my experience with these books I believe the cooking instructions were wrong. Apparently they think that putting a dutch oven in the oven at 450 degrees with 3 cups of broth and whole chicken breasts can cook in 8-12 minutes. They also wanted a "large dutch oven" to be used and instruct you to have the oven rack on the upper middle rack... uh, I don't know how big their oven is but with the lid on my dutch oven it didn't stand a chance at fitting, and I feel I have a stereotypical oven.
Don't get me wrong, there are some great recipes in here, but it seems like this cookbook was rushed rather than properly cared for. If you are a big fan of this series then also be warned that there are a lot of repeats in this one with a couple stand outs (pot pie on the cover is excellent and fun).
All in all, if you are looking to find out what is so great about "The best..." series, start elsewhere. If you are a hardcore fan and just want all of their books... well, as I said, there are some great new recipes in here but I don't think it is worth it.
There is the Test Kitchen's typical extensive introductions on what worked and what didn't and how you need to go about preparing and even sometime shopping for the ingredients. Included is information on cooking utensils, pots and pans, prices and best buys. Cooking and preparation hints are given both small black and white diagrams and in larger illustrations such as; potatoes 101, when meat and poultry are done 101, garlic 101.
Recipes include; sheet pan dinners, walk away roasts, Dutch oven dinners, casseroles, stews and chilies, one pot pasta, stir fries, 30 minute dinners, slow cooker and cooking for company.
The ramen noodle section will change and improve your opinion on those noodles. The company recipes have been hits in this family especially the potato fans. There are some duplicates to recipes found in other Test Kitchen books.
The recipes give good basic meals and some for company too. These are recipes that even a determined beginning cook could complete with success.