The Complete Cook's Country TV Show Cookbook: Every Recipe, Every Ingredient Testing, Every Equipment Rating from all 7 Seasons PDF
Preview The Complete Cook's Country TV Show Cookbook: Every Recipe, Every Ingredient Testing, Every Equipment Rating from all 7 Seasons
THE COMPLETE COOK’S COUNTRY TV SHOW COOKBOOK EVERY RECIPE EVERY INGREDIENT TESTING EVERY EQUIPMENT RATING FROM ALL 7 SEASONS BY THE EDITORS AT AMERICA’S TEST KITCHEN PHOTOGRAPHY BY KELLER + KELLER Copyright © 2014 by The Editors at America’s Test Kitchen All rights reserved. No part of this book may be reproduced or -transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews. America’s Test Kitchen 17 Station Street Brookline, MA 02445 The Complete Cook’s Country TV Show Cookbook Every Recipe, Every Ingredient Testing, Every Equipment Rating From All 7 Seasons EPub ISBN: 978-1-940352-08-4 ISSN: 2330-5762 Paperback: $29.95 US Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 Distributed by America’s Test Kitchen 17 Station Street, Brookline, MA 02445 facebook.com/americastestkitchen twitter.com/TestKitchen youtube.com/AmericasTestKitchen instagram.com/TestKitchen pinterest.com/TestKitchen americastestkitchen.tumblr.com google.com/+AmericasTestKitchen Editorial Director: Jack Bishop Editorial Director, Books: Elizabeth Carduff Executive Editor: Lori Galvin Associate Editor: Alyssa King Assistant Editor: Melissa Herrick Editorial Assistants: Kate Edeker, Rachel Greenhaus, and Samantha Ronan Photography by: Keller + Keller Staff Photographer: Daniel J. van Ackere Additional Photography by: Stephen Hussar and Carl Tremblay Cover Photo: Kate Kelley Associate Art Director, Photography: Steve Klise Food Stylists: Mary Jane Sawyer, Marie Piraino, Catrine Kelty, and Daniel Cellucci Design Director: Amy Klee Art Director: Greg Galvan Associate Art Directors: Beverly Hsu and Taylor Argenzio Designer: Jen Kanavos Hoffman Production Director: Guy Rochford Senior Production Manager: Jessica Lindheimer Quirk Project Management Director: Alice Carpenter Production and Traffic Coordinator: Brittany Allen and Britt Dresser Workflow and Digital Asset Manager: Andrew Mannone Senior Color and Imaging Specialist: Lauren Pettapiece Production and Imaging Specialists: Judy Blomquist, Heather Dube, and Lauren Robbins Historical Researcher: Meg Ragland Copy Editor: Cheryl Redmond Proofreader: Debra Hudak and Amanda Poulsen Dix Indexer: Elizabeth Parson Credits for archival photography are listed here. CooksCountry.com AmericasTestKitchenTV.com CooksCountryTV.com AmericasTestKitchenFeed.com Contents PREFACE WELCOME TO COOK’S COUNTRY Navigating this E-Book Master Recipe Listing CHAPTER 1 As Good as Grandma’s CHAPTER 2 Fork-in-the-Road Favorites CHAPTER 3 Steakhouse Specials CHAPTER 4 Our Sunday Best CHAPTER 5 Tex-Mex Favorites CHAPTER 6 Everybody Loves Italian CHAPTER 7 The State of Grilling CHAPTER 8 Riseand-Shine Breakfasts and Breads CHAPTER 9 Great American Cakes and Cookies CHAPTER 10 OldFashioned Fruit Desserts and Puddings CHAPTER 11 Save Room for Pie SHOPPING FOR EQUIPMENT STOCKING YOUR PANTRY EPISODE DIRECTORY CONVERSIONS AND EQUIVALENCIES INDEX Navigating this E-Book This eBook includes a Table of Contents that allows you to jump to any chapter. And each chapter has its own table of contents with links to every recipe in the chapter. We have also created a Recipe Index that lists all the recipes in the book, divided by chapter, in one place. You can access the Recipe Index from the Table of Contents. (It also appears at the end of the book.) Each title in the Recipe Index is a link that will take you directly to that recipe. This cookbook is filled with sidebars; throughout the book there are links to this material where appropriate. Most eBook reading devices also offer a search function that allows you to type in exactly what you are looking for. Please read the documentation for your particular eBook reader for more information on its search function and any other navigational features it may offer. Preface The farmhouse where Cook’s Country is filmed was originally part of the Sheldon farm and later became known as the Carver house. The house required major renovation and was also moved back 12 feet from the main road. Dear Home Cook, For years I had driven by the Carver house (the current home of Cook’s Country from America’s Test Kitchen) when it was in a state of serious disrepair. Although just 12 feet back from the road, it was hidden in a jungle of bushes and poplar, the clapboards were chipped and stained, and the foundation was sinking down badly on the right side. But having some experience inspecting old houses, I noticed that the roofline was straight and that the lines were good. Little did I realize that some day I would purchase the old farmhouse and strip it back to pretty much the bones. It needed a thorough rehabilitation, except for the straight roofline of course! Today, we use the Carver house for shooting Cook’s Country from America’s Test Kitchen on public television. It is just down from the post office (which is about the size of a 10-yard dumpster), across the street from one of three churches in our town, and a few doors up from the town library, where, in summer months, you can go see a movie on Saturday night. It is also a stone’s throw from the firehouse where we celebrate Old Home Day in August and where numerous barbecues and chicken dinners are given throughout the year to raise money for the all--volunteer squad. All of this history is by way of saying that this is a real house with a real past, not some set constructed for a television show. The same can be said for the magazine, Cook’s Country, and the TV show. This is real regional American food, from the past as well as the present, and it comes from a real place where it was cooked by your grandmother or my great uncle. As they say in the art business, this food has “provenance.” This is one of the three churches in town and it sits right across the street from the Carver house. Our goal is to assemble and rehabilitate America’s culinary past and present by seeking out lost and regional recipes—Colorado Green Chili, Natchitoches Meat Pies, “Impossible” Ham and Cheese Pie, Italian Cream Cake—and bring them up to date and freshen them up for a new audience. This isn’t “meals in minutes” or four-ingredient suppers—this is real cooking for real cooks. Sometimes we make up new favorites such as Skillet Lasagna or find better ways to use appliances such as the slow cooker, but the cooking we do at Cook’s Country, just like the old house, starts with a good foundation. For almost 50 years, I have seen the sun rise over Minister Hill and gone fishing in the Green River. I have seen Charlie Bentley and his father before him drive by in an old Ford pickup. I have watched the yellow farmhouse where I had dinner as a kid go through changes over the decades from working farm, to homestead, to a rental property with clothes hanging on a line on the side porch. The farmhouse also has a horse barn on the property that is built on a marble foundation. A large dairy barn in back is in poor shape but is still standing. Good recipes like good places have good bones and they wear well. That’s what this collection of recipes is all about: not just a complete collection of all of the recipes that have appeared on our TV show along with an ingredient and equipment shopping guide, but a group of dishes that tell a story about who we are and where we came from. Now that these recipes have been put through our exhaustive test kitchen process, you can also rest assured that the food will turn out just right, even the first time you make it. As a kid, I remember sitting in the front parlor of the yellow farmhouse listening to Floyd Bentley, rheumy eyes looking downward, a deep cough in his chest from smoking, tell story after story about the brothers who jacked a deer and got caught, or “Little Man,” who was bigger than a refrigerator, or the one about the Butler sisters, who had just one pair of false teeth between them so they traded off every Saturday night. All of the recipes in this volume have stories, too, and yet they have been updated, tested, and spruced up to work in your kitchen tonight. The food will surprise you when you get a good taste of it; it’s as modern and fresh as the day it was first put together. I often sit on the porch during breaks in the filming—one of the many benefits of filming in a real farmhouse! That reminds me of the story of a farmer during the Depression. He went down to Hoosick Falls to get breakfast at the diner and he brought along two bull calves. He left them by the side of the road in a makeshift pen with a FREE sign on it. After breakfast, he went out and found three calves, not two. He couldn’t even give them away! A lot of recipes are like that these days; they are so commonplace that nobody wants them. But as with a good horse or a well-trained dog, once you find a good one, you never let go. That’s how we feel about this collection of country recipes—once you try a few, you’ll stick by us. It’s worth every mouthful. So that’s our story. That’s where we come from. And that’s why we care so much about the food in this book and on our television show. We invite you to take a taste of our past and our present and to join us in a renewed appreciation of what the American kitchen has to offer. Cordially, Christopher Kimball Founder and Editor, Cook’s Illustrated and Cook’s Country Host, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen
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