2024 the best beef tenderloin roast recipe review

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(as of Oct 30, 2024 16:50:21 UTC - Details)

There is only one book that brings the best of the nearly 1,000 recipes we develop each year directly to America's Test Kitchen fans. The Best of America's Test Kitchen 2010 is a virtual yearbook of the most interesting work produced by the kitchen, pulled together from nearly every corner of our company. This year's collection of more than 200 recipes includes: Creamless Creamy Tomato Soup, French Mashed Potatoes, Savory Bread Pudding, Pizza Bianca, Garlicky Shrimp Pasta, Steak Tacos, Enchilades Verdes, Best Old-Fashioned Burgers, EAsy Caramel Cake and much, much more!

Publisher ‏ : ‎ Americas Test Kitchen (September 1, 2009)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 328 pages
ISBN-10 ‏ : ‎ 1933615540
ISBN-13 ‏ : ‎ 978-1933615547
Item Weight ‏ : ‎ 2.95 pounds
Dimensions ‏ : ‎ 8.25 x 1 x 10.75 inches
Reviewer: KK
Rating: 5.0 out of 5 stars
Title: The best cookbook series on the market
Review: If you want to become an excellent, competent, well-rounded entertainer without going to cooking school, I recommend this series very highly. Many of the recipes can be managed in 30 minutes, though some of the recipes can also take 3 hours. Most, however, can be easily (very easily) managed if you read through the entire recipe FIRST as well as the rationale. I approach these books as though I were reading a good novel and, if you enjoy food and like science, then you will find the reading compelling. It's fascinating to find out the "why" behind the "what." And liberating. Learning what I did from these cookbooks allowed me to address other cooking opportunities and other recipes which much more confidence and authority. One comment, you can get the 2013 cookbook at Barnes and Noble in paper magazine format and this format puts the entire recipe on one page with the color picture on the same page. It's much easier to cook this way than to flip pages. One STRONG recommendation--do not buy these for a digital application. It's nearly impossible to cook without having the whole page/book in front of you. I have indulged myself and purchased both on occasion, but probably won't do so again.

Reviewer: gaator
Rating: 5.0 out of 5 stars
Title: new recipes with a few repeats
Review: Some great recipes. Fewer repeats than some of the other volumes. Overall good idea for a foodie on your Christmas list. The Huli Huli chicken is great. The chicken noodle soup was outstanding. Waldorf salad was good (be sure to use specified apples). Roast beef tenderloin was the best ever. I served in on Christmas Eve and wow. I would add horseradish cream sauce to it at the table. Shrimp tempura works out the best of any I have tried but still not ka-pow in my opinion. I may try again and dip in panko flakes after the batter before frying. This is a great wedding shower gift. It is one of there better cookbooks. Even if you have others there are some repeats but the new recipes are worth having.

Reviewer: Alaska lady
Rating: 5.0 out of 5 stars
Title: very informative with great recipes
Review: I have been enjoying reading thru this cookbook. I don't own enough of this line to comment on recipes being repeated. What I like is that once a recipe has been tested all the results including the flops are described. This should save me from repeating the mistakes. The recipes I have tried have been excellent. I particularly like the fact that I can now skip looking for the magazine every month, I have the entire year in one book. Put last years volume on my birthday list, hope I get it! The product reviews are helpful, sort of a mini consumer reports dedicated to kitchen gear.

Reviewer: T. L. Allen
Rating: 5.0 out of 5 stars
Title: ATK DOES IT AGAIN!!
Review: America's Test Kitchen simply makes the best and most usable cookbooks. I greatly appreciate every annual cookbook that they have made. Some are better than others; however, there method and presentation CANNOT be beat.Thanks ATK for another awesome cookbook!

Reviewer: Shawn O
Rating: 4.0 out of 5 stars
Title: 4.5 Tied in second with 07 for "Best of" series
Review: I had to knock off a star because 2010 contains only 150 recipes. All the other volumes (07-09 and 11-13) have more. Yet, this really is a 4.5 in my opinion. I gave 2012 and 2009 only three because of less recipes and photos compared to previous volumes and because what was in it. The recipes themselves, although great, didn't really get me excited those years. Obviously it comes to opinion on that, so that's kind of something you'll have to judge for yourself. The reason I tied this with 2007 for second best is because despite not having as many recipes, it was a great year and the variety is outstanding. There's also more pictures which is always nice, hence the extra 1/2 star I would have given it if I could. A trend that was started in the 2009 edition includes a new section in the back that includes taste tests, equipment reviews, kitchen shortcuts and illustrated techniques. I love these but they take up an extra 30-40 pages which could have been used for more recipes. The intro in all of these say they create over a 1000 a year, so clearly they could have included more.My favorite recipes that I have tried and loved are:Starters and Sides:Crispy Bacon-Cheddar Potato Wedges - Easy to make and better than what you would get in a restaurantBoneless Buffalo Chicken - I didn't make the blue Cheese Dressing that accompanies it, but these tasted great. Make sure you use Frank's Red Hot sauce like they say.Soups and Stews:Wisconsin Cheddar Beer Soup - Loved it. I would recommend adding some croutons to it.Hearty Chicken Noodle - I had to add more broth because I wasn't able to extract enough when I made it. It was still very good and hopefully I'll do better next time.Vegetables and Side Dishes:Satueed Green Beans - I only did the main recipe of this one and it was very easy and served as a great side. There are three variations of it as well.Aligot (garlic and cheese mashed potatoes) - Wow, this had to be the mashed potatoes I had ever made. The use of gruyere and mozzarella really gave it an interesting taste.Cheesy Broccoli and Rice Casserole - I loved this one as well and it almost could have served as a main dish. I love the homemade bread crumb topping.Breakfast and Breads:Skillet Pizza - This was the only recipe I have tried in this section, and it's a big section too with many that I will have to try in the future. The pizza took a while to make but was totally worth it. It required a fair amount of work to make two 11 inch pizzas, but like usual, it was very good. I did the ricotta, bacon and scallions variant. There's three other types.I also want to try: Pizza Bianca, Cornmeal Biscuits and Ultimate Cinnamon Buns. I also have no idea why St. Louis Gooey Butter Cake and Stuffed Cabbage are in this section.Pasta:Baked Ziti - We all loved this one. Creamy, thick and delicious.Quick Tomato Sauce - A good tasting tomato sauce that you can use for whatever you want. Far superior to anything that is canned, and really easy to make.Make-Ahead Creamy Macaroni and Cheese - My favorite of this section and one of the best in the book. As I write this I have one in the freezer right now. It's fairly easy and cheep to prepare and can serve as a great dinner or side dish in a pinch. This is the best macaroni and cheese I've ever had.Meat:Steak Tacos with Sweet and Spicy Pickled Onions: I didn't make the pickled onions but the steak, which was marinated in an herb paste, was totally fine. I didn't use the recommended garnishes, but rather traditional types like lettuce, cheese and sour cream.Classic Roast Beef and Gravy - takes a while to make but serves many. The leftovers make a great roast beef sandwich.Poultry -Enchilada Verdes - WOW! These are legendary! The only other enchiladas that are as good come from Rick Bayless in his cookbooks, but as far as verde (green sauce) these are the best.Chicken Cutlets with Porcini sauce - very interesting taste. I'm usually not a fan of mushrooms but I enjoyed this one. A good weeknight dinner, though it requires a lot of ingredients.Seafood:New Orleans Barbecued Shrimp - I didn't actually make this one but a friend followed the recipe and I had some. We all enjoyed it.Desserts: BEST SECTION IN THE BOOKChewy Chocolate Cookies - SIMPLY AMAZING! I love these cookies. I've been making these since the recipe was first introduced in the magazine. These alone are worth the price of the book.Skillet Cherry Cobbler - so good and easy to make.French Silk Chocolate Pie - I ate half the pie to myself.Pumpkin Pie - the best pumpkin pie I have ever had. Fairly easy to make as well.7UP Pound Cake - Big and buttery with a nice lemon-lime flavor.Emergency Chocolate Cake - i like how it doesn't require typical ingredients for a chocolate cake but still tastes like it did. it only requires one egg and uses mayonnaise instead of butter.I really cooked a lot in this book and plan on trying other recipes. It's worth it.

Reviewer: fuzzyslippers
Rating: 5.0 out of 5 stars
Title: ATK is just the best!
Review: We were married in January, 1961, and I so wish I'd had the ATK cookbook back when I was learning how to cook. Their recipes are always the best, and the best-researched. Thank you, Chris and company.

Reviewer: O. K. Anne
Rating: 5.0 out of 5 stars
Title: Great book by a great publisher
Review: Cook's Illustrated is our favorite cooking magazine and this book sums up an entire year of recipes. Easy to follow, explanatory, scientific - takes all the guess work out of cooking. I gave the book as a gift and it was much appreciated.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Five Stars
Review: send more like this.

Reviewer: Windsor Shopper
Rating: 5.0 out of 5 stars
Title:
Review: As with all Americas Test Kitchen book this was a great purchase. In depth process and reasons why recipes are done the way they are. Nice added tips, ingredient and product recommendations included as well. Everything I have made (and remade several times) has been fantastic and dare I say.. fool proof.