2024 the best split pea soup recipe review

Price: $45.00 - $20.89
(as of Dec 06, 2024 15:01:24 UTC - Details)

This newly revised edition of The Complete America's Test Kitchen TV Show Cookbook includes all 14 seasons (including 2014) of the hit TV show in a lively collection featuring more than 850 foolproof recipes and dozens of tips and techniques. All of your favorites are here--from Roast Beef Tenderloin and Easier Fried Chicken to Buttermilk Waffles, Sweet Cherry Pie, and Ultimate Chocolate Cupcakes with Ganache Filling.

Publisher ‏ : ‎ Americas Test Kitchen (October 15, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 917 pages
ISBN-10 ‏ : ‎ 1936493608
ISBN-13 ‏ : ‎ 978-1936493609
Item Weight ‏ : ‎ 6.85 pounds
Dimensions ‏ : ‎ 8.5 x 2 x 11 inches
Reviewer: aliceinwonderland
Rating: 5.0 out of 5 stars
Title: better than THE JOY OF COOKING!!! sacrilege!
Review: i've finally managed a decent roast beef because of america's test kichen:juicy,medium rare to the edges of the slices,tender and amazingly un-shrunken. i'm sure i've lost half of the size and weight of a roast from dehydration when cooking at a more normal 350 degrees. low temps (@ 250 to 300 degrees) give a much better result. as an aside: i've had some trouble finding a good roasting time-table in this book, my experiments with temperature and timing gives me about 40 minutes a pound at 275 degrees for a tasty 3 pound roast. that's in MY oven, it might be different in yours. a great book!correction!!!ONE HOUR PER POUND AT 275 DEGREES: i finally found this on the web and managed a tolerable CROSS RIB roast (esposa insisted, he's really got a roast beef THING.) the funny thing about it is how tender the meat turned out! CROSS RIB is not known as a tender cut of meat. salt it the night before for better flavour.sorry it took so long to get back to you guys: el esposo kept turning the heat up while my back was turned.nov. 4, 2016i'm still struggling with a good slow cook timetable for CHICKEN. i keep fooling with different lower-than-350 degree oven settings and end up with REALLY VARIED time tables.el esposo always put his chicken in the oven for an hour at 350 degrees for an hour,and pulled it out when the thermometer registered 165 degrees and UP. he's one of those guys that insists that those chicken microbes are dead,dead, dead. sadly, the chicken ALWAYS ended up dry,dry,dry.lately, i've been throwing my whole chickens into a 450 degree preheated oven and turning the heat down to 225 to 275 degrees immediately.the time thing is still a mystery,(the preheat really fudges up my timing, but i'm trying to get a nice brown skin. it speeds everything up to about an hour, hour and a half. SURPRISE!) i'm finding that even though the inner meat is getting up to 165 degrees and UP, the meat STAYS tender and juicy FOR MUCH LONGER.even though the temperature is reading OVERDONE. go figure. you can SEE that there are fewer drippings in the roasting pan.i'm happy with this so far even thought the chicken SKIN is ending up tougher than we like. next time i'm going to try putting a pan of hot water on the oven floor for the last 1/2 hour and see what happens.i usually start out with a 5 pound chicken with the backbone removed. the chicken lays flatter and i think it cooks more evenly. be sure to salt it the night before. it helps the flavour the meat and keeps it moister as well.

Reviewer: P. Dickens
Rating: 5.0 out of 5 stars
Title: How is such an excellent, thorough cookbook so inexpensive?
Review: What a deal! I love this cookbook. It has great "Why This Recipe Works" tips that will be useful for novices and advanced cooks alike. You'll almost always learn something new when using this book. It's heavy, but recipe- and tip-packed. And, considering the thought and years of tests that went into the making of the recipes and the book itself, it is such a great deal.I wouldn't get the e-version, though. Enjoy the hardcover!Recipes I've made so far:1) Skillet Lasagne. Made twice now and wouldn't change anything. Except for a quirky little thing of measuring out the crushed tomatoes and adding water. Just get a 28-oz. can of tomatoes and stir 3/4 c. of water into the canned tomatoes after you've poured about half of them into the lasagne. Saves washing a measuring cup and bowl.2) Chicken-fried steaks. Made twice now, and the steaks turned out great, nice and crunchy on the outside and moist on the inside, just as promised. The gravy is a go-to. I'll probably use the basic principles to slightly adjust my technique for chicken and turkey gravy. The book is not perfect and the instructions got a bit confusing regarding cookie sheets and racks. Probably would have made more sense had I been making the dish to serve six, but I was making it for two. Instructions for a four-serving portion would have been more of a breeze to understand.3) Beef Stew, the one they called "Best." Yes, it is delicious. Wouldn't change a thing. Not even the addition of anchovies (which you can freeze in small portions, since you'll have leftovers from the can. Don't worry. Nobody will say, "ewwwww, anchovies." They just add a subtle bit of rich flavor that almost nobody would recognize. Very different from anchovies on pizza.)4) Next up: Chicken Provencal.OTHER note on the book: Equipment ratings are very useful.

Reviewer: purse aholic!
Rating: 5.0 out of 5 stars
Title: the best book ever!
Review: First of let me say that I love to cook, and have been preparing pretty good food over 35 years for family and company. I like to experiment and try new recipes. I purchased this book after I saw the tv show (same title). These recipes really work and the best part is they explain why. Although I am an experienced cook and followed recipes and invented foods following my instincts, I feel like it's been luck! I now know the why and how certain methods work so my skill level just keeps growing. I purchased this book for myself and 4 more as gifts. If you want to give a good gift to people who are new to cooking or just love to cook, this is it! I probably have over 50 cookbooks but this is the one that lets me for sure it will turn out. Just made Chicken Piccata with Tres leche cake for dessert. My adult children thought it was from a 5 star restaurant. The cake beats any good bakery cake and is different than anything I've had before. Go for it!!

Reviewer: CMK
Rating: 5.0 out of 5 stars
Title:
Review: Lots and lots of recipes. Haven't tried any directly from book but did try two off the internet on YouTube. Their Cinnamon Swirl bread is the best ever. Because I liked what I saw on YouTube I decided I'd love to have this book.Always wondered why my Raisin/Cinnamon bread failed. These people take the time to tell you why things work and why they don't. Now I make the perfect Cinnamon Swirl bread with raisins.Book appears well written and easy to follow instruction. Nice table of equivalents at the back as well as what different kitchen utensils (pans etc.) work with, and for what.

Reviewer: Damien
Rating: 5.0 out of 5 stars
Title:
Review: Having watched many episodes and seasons of the TV show, I had previously tried out numerous recipes and all of them turned out successful, so when I saw this was available I decided to buy it. The book is absolutely huge - running to over 900 pages, (the index alone is 50 pages long!) and while I cannot verify that absolutely everything from the shows is in there, I haven't found any to be missing from the favourites I've previously cooked based on the shows.Each recipe is accompanied by a few paragraphs detailing why the recipe works along with the outcomes from various other methods they tried or ingredients that they substituted. The recipes are easy to follow with step by step instructions and all the ingredients that I've seen mentioned are relatively easy to obtain. The book is divided into 25 chapters covering soups, salads, chicken, pork, fish, pasta, a wide range of desserts etc.A lot of celebrity chefs now have a one season program and churn out a book off the back of it, this is the Americans Test Kitchen equivalent of 14 such seasons. All the recipes are accessible and there is nothing here that a competent cook won't be able to recreate.The recipes are not the type to be found in books associated with Michelin starred restaurants although the New York Cheesecake is definitely up there in terms of it being of restaurant quality. It's also foolproof, having never made cheesecake before, I made it twice based on the TV episode and once again based on the written recipe in the book and it's been perfect each time.The 2013 and 2014 seasons recipes are also included. For the price this is well worth buying, it's an incredible book.Note that there is an updated version of this book scheduled to be published in October 2014 which I presume will have the next seasons recipes in it, so you might be better off waiting for that as I don't think a single seasons recipes are published anywhere individually.

Reviewer: Jenny Hasselman
Rating: 5.0 out of 5 stars
Title:
Review: Basically - this is the BIBLE of cooking! Great ideas that have already been tested a ton of times and have been honed to come up with the best way to cook things. Plus, if you like science they tell you a bit about that too. Enjoy.

Reviewer: gordyb
Rating: 5.0 out of 5 stars
Title:
Review: Well I bought this for me it's full of great information plus the recipes of course, my son cooks when he saw it he wanted one so I gave him it. Now to buy another for me.

Reviewer: Ashkan
Rating: 5.0 out of 5 stars
Title:
Review: Works wonders with the america's test kitchen website. All recipes have a corresponding video, so that's great for me.