Ebook DIY Cookbook: Can It, Cure It, Churn It, Brew It, by America's Test Kitchen

Ebook DIY Cookbook: Can It, Cure It, Churn It, Brew It, by America's Test Kitchen

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DIY Cookbook: Can It, Cure It, Churn It, Brew It, by America's Test Kitchen

Ebook DIY Cookbook: Can It, Cure It, Churn It, Brew It, by America's Test Kitchen

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About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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Product details

Paperback: 368 pages

Publisher: America's Test Kitchen; 9/15/12 edition (October 12, 2012)

Language: English

ISBN-10: 193649308X

ISBN-13: 978-1936493081

Product Dimensions:

7.4 x 0.9 x 9.1 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

224 customer reviews

Amazon Best Sellers Rank:

#165,986 in Books (See Top 100 in Books)

First, a word of warning - most of these recipes you can get free online at America's Test Kitchen The Feed (AmericasTestKitchenFeed [dot] com). I was unaware of that when I ordered the book, so I just paid for a book of recipes that I already had for free and was very disappointed. THIS WAS MY MISTAKE AND WILL NOT AFFECT MY RATING.With that said, it's a good book. If you are the type of person that prefers to have all of your recipes in a book instead of a digital copy, I recommend getting it. If you're a kitchen geek like I am and would love to learn how to make your own root beer and cured meats, the America's Test Kitchen DIY Cookbook provides a nice foundation. It is very basic and touches on a few different topics like pickled vegetables, jams and jellies, homemade nutella, and charcuterie. It had only a handful of recipes for each topic and doesn't go into any great depth about each item.I think that it might be a good book to give you an idea what each preparation is like and help you decide if you would like to learn more about each topic.

I was about to not buy this book because another review told me that all of these recipes are available for free on the America's Test Kitchen Feed site. That was a great tip and review because I never knew about that site before and it was a great find. However, when I started to look at what was available online and what was in this book (according to the description) I noticed that a lot of the recipes in this book where not online. I ended up buying the book and am really happy I did. This book has a lot more recipes than are available online.I just made pickled beets with this book and I had never pickled or canned a thing in my life. I was a bit intimidated but when I read through the instructions they laid things out so simply. It was easy to follow and I ended up having a great, easy time. The recipe started out with a story about how the recipe came to be and why each step is there. This is really great if you want to make any deviations from the recipe. This doesn't just give you straight instructions on how to replicate what they made, but really explains to you why each step is there and what it does for the whole process. FYI the beets turned out tasty!

It is great fun to make everyday products, and try to put my own spin on some old favorites.I strongly urge people who like to cook to try their hand at DIY for ordinary products like mustard. This is America's Home Kitchen's great starter book that I have used to make many different products. Often I don't save any money, but it is a real joy to share a new spin on mustard, for example, that no one else in the world can buy.Here is the basic mustard recipe, simple eh?Sock the mustard seeds in a liquid — vinegar, plus if desired beer, wine, cider or water — for 24 hours.For a smooth mustard, skip the soaking and start with ground mustard powder and whisk in the liquid.Second, blend in a food processor.Optional: add flavorings -- sweeteners, herbs, or spices.Let it meld for awhile, a day, a week, a month, in the refrigerator. Taste and serve, or pitch and try again.You will discover many, many variations over time, and America's Home Kitchen will lead your way, if you wish.Robert C. RossNovember 2018

I heard about this when NPR interviewed two of the contributing authors. I only caught the end of the program, but I was sold on the super-simple strawberry jam recipe they mentioned. I tried a sample of the book on my Kindle (which actually included a recipe or two, not like the usual "samples" that only include 2 pgs of a foreward) and decided to buy the paper edition. I've since made about 10 batches of jam (I'll never eat store-bought again, and it really is incredibly simple), just made the apple butter (had to hide it in the back of the fridge so I don't eat the whole jar at once), and have ordered supplies to make vanilla extract for Christmas gifts. And the book is covered in post-it bookmarks marking "need to try" recipes. Yes, a lot of the recipes could be easily found elsewhere on the internet for free, but I find that when cooking from Americas Test Kitchen recipes I can feel pretty confident that they'll turn out well. The color step-by-step photos are great, and recipes are grouped and organized well. There are recipes in here for things that I had no idea could be made at home; there are relatively easy recipes for a novice as well as involved and technical recipes for those looking for a challenge. I'm pretty sure that no matter what your skill level or taste or sense of culinary adventure you'll be able to find something in here that'll excite you. And because many of the recipes are for things that are usually expensive and hard-to-find gourmet items, there are lots of things that would make great handmade gifts for the holidays.

I love ATK and Cook's Illustrated books that I purchase (or get as a gift) most of there books. I was excited to see the DIY book and was not disappointed. I hope they make a DIY 2 and give recipes for curing olives. I have one recipe but can't find any others and I usually make them in the 50 lb batches. Everybody wants them and can't believe that I cure them myself.So PLEASE ATK AND COOK'S ILLUSTRATED please do a recipe or two on curing olives...both green and black.Your biggest fan.

I guess if I have one compliant it is it should be thicker and cover more recipes. Pickled daikon and sag panneer (sp) didn't make the cut. However, it's a great book for learning all those odd skills that used to be part of cooking. I've been making bacon, pickling, playing at cheese making and brewing for a bit and this book would have been a great help when we started. For one, it has color pictures of steps for each project and very detailed instructions. It's not as good as having Dad or Grandma teach you to do it, but they are better than anything else I've seen and it covers a lot of ground. The book touches on fermentation, pickling, cheese-making, etc so you get an idea of the range of things to do as well as how complicated they are. It's definitely a keeper.

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DIY Cookbook: Can It, Cure It, Churn It, Brew It, by America's Test Kitchen PDF

DIY Cookbook: Can It, Cure It, Churn It, Brew It, by America's Test Kitchen PDF