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America's Test Kitchen
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The Do-It-Yourself Cookbook: Can It, Cure It, Churn It, Brew It Kindle Edition

by America's Test Kitchen (Editor) Format: Kindle Edition
4.6 4.6 out of 5 stars 478 ratings
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Trust the America’s Test Kitchen experts to guide you through more than 100 foolproof kitchen DIY projects—from pickling and canning to home-brewing
 
Why buy it when you can make it?
 
Pantry Staples: For the freshest, best results, make your own ketchup, hot sauce, and vanilla extract. For the adventurous, there's sriracha, harissa, and wine vinegar.
 
Jams and Jellies: Preserve the seasons with orange marmalade, strawberry jam, and apple butter, while wine jelly and bacon jam are great year-round options.
 
Pickled Favorites: Get your pickle fix with classics like bread-and-butters and sour dills, plus test kitchen favorites like dilly beans, giardiniera, and kimchi.
 
The Dairy Best: Making fresh cheeses like ricotta and goat cheese, churning butter, preparing yogurt, and even making soy milk (for tofu) are simpler than you think.
 
Charcuterie at Home: From artisanal pancetta, prosciutto, pâtés, and terrines to everyday favorites like bacon, chorizo, and beef jerky, our recipes have the carnivore covered.
 
Snacks and Sweets: Make store-bought favorites like rich buttery crackers, marshmallows, and graham crackers fresher and better. Or take the fancier route with lavash crackers, grissini, salted caramels, and chocolate-hazelnut spread.
 
Beverages: Stock your fridge with root beer, ginger beer, and cold-brew coffee. Stock your bar with sweet vermouth, cocktail bitters, and tonic water. Plus, our IPA beer recipe is ideal for first-time home brewers.
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Editorial Reviews

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!

Product details

  • ASIN ‏ : ‎ B009POEW56
  • Publisher ‏ : ‎ America's Test Kitchen (October 12, 2012)
  • Publication date ‏ : ‎ October 12, 2012
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 142630 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Enhanced typesetting ‏ : ‎ Not Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ Not Enabled
  • Print length ‏ : ‎ 1019 pages
  • Customer Reviews:
    4.6 4.6 out of 5 stars 478 ratings

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America's Test Kitchen

America's Test Kitchen

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The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. More than fifty full-time test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
478 global ratings
Nice book good quality
3 Stars
Nice book good quality
D.I.Y. It is an excellent book to have on hand with exciting things to do yourself. I will add that many of the recipes include different devices that you may not have lying around your house.
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Top reviews from the United States

Laura Wilson
5.0 out of 5 stars LOVE
Reviewed in the United States on December 12, 2012
Verified Purchase
My husband and I have a ridiculously extensive library of America's Test Kitchen cookbooks and we subscribe to their magazines as well. We keep saying that we don't need anymore of their cookbooks, but then they come out with stuff like this and we can't help ourselves. I wanted this as soon as they put it out for pre-purchase. Reading some of the reviews on this, however, made me somewhat unsure how I would like it.

My husband made fun of me for purchasing yet another ATK cookbook, but we when we got it I couldn't pry it out of his hands long enough to look at it myself. Obviously, we like to cook and we are especially interested in DIY. I like to can in the summer, so I was particularly excited about canning recipes from ATK. There is nothing more disappointing than making a giant batch of jelly, going to the trouble of canning it, only to have it turn out...meh. Or worse, turn out awful. But I knew with canning recipes from ATK, they would turn out good. There weren't as many canning recipes as I would have liked, however; so, if you are getting this book specifically for canning recipes then you will probably be disappointed.

My biggest beef with ATK cookbooks is usually the sheer amount of repeats. If you subscribe to their magazine and have their cookbooks, you will know what I mean. Also, some of these recipes are online for free on their blog, as another reviewer mentioned. However, for me this did not detract from the usefulness of this book. I still think there are a lot of recipes in here that are not on their blog and also I generally prefer using a cookbook than using the internet or printing out a recipe. So, I have been quite pleased with this.

I love the explanations of the recipes and, best of all, the step-by-step instructions and full-color pictures. There are so many things in here that I'm so excited to make. I never thought we could make root beer at home, but now I'm looking forward to it. For the last couple of years, my husband and I have been making salted caramels with the intention of giving them away for Christmas gifts, but they just never set up right and were just kind of gloopy globs not great for gifting (but perfectly acceptable for eating, as we did). I just tried the salted caramel recipe from this cookbook last night and they turned out beautifully. Soft, chewy, and they actually hold their shape! I wrapped them up in little candy wrappers and they look professional. Plus, their taste exceeds any other recipe I have tried.

Very, very, very pleased! I highly recommend this cookbook to anyone who wants to try making things like root beer, cheese, vinegar, Thin Mints, Oreos, bacon (yes, bacon) etc., on their own and actually having them turn out fantastic. Admittedly, I'm already a big fan of ATK, but I think they hit it out of the park with this one. Would make a great gift, too.
78 people found this helpful
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SLP
5.0 out of 5 stars Satisfies an insatiable need to know how to do interesting stuff in the kitchen
Reviewed in the United States on September 4, 2013
Verified Purchase
I became of fan of America's Test Kitchen cookbooks when I got the Grilling & Barbequing cookbook and finally learned how to smoke amazing ribs, brisket, and (my personal nemesis) pork butt. So when they released this latest -- with the tagline 'Can it, cure it, churn it, brew it' -- I was desperate to lay my hands on it. As a homebrewer with 10 batches under my belt, the prospect of learning how to do more awesome stuff like properly pickling kimchi, making my own goat cheese, and (could it be??) breathing life into homemade sriracha was irresitible. Knowing I'd be learning it the ATK way, which undoubtedly had countless attempts at each recipe under their belt before publishing, sealed the deal.

Honestly, I was slightly nervous after reading a review on Amazon from someone fairly convinced the ATK would be unleashing dangerous, even negligent recipes. But I waded in anyway (and complimented it with Ball's Blue Book Guide to Preserving). I can't see meaningful inconsistencies between the two when it comes to canning, but hey, the raspberry jam I made from the DIY cookbook was marvelous and won't last more than 3 weeks in our fridge anyway.

Similarly, the chocolate hazelnut spread was easy, amazing to watch come together, and unbelievably delicious (especially on homemade banana bread -- sorry, that recipe was not from this cookbook). The candied ginger was slightly tricky to get the timing right, but has a nice kick. And consistent with the recipe recommendations, the residual ginger infused simple syrup has been quite a perfect accompaniment with 1 part spiced rum, 1 part syrup, ice, lemon zest, and a top-up of seltzer water. And with that in hand, I keep perusing the great photo-supported step by step instructions for each recipe as I contemplate what great adventure I'll take on next. I highly recommend this and hope you enjoy it as much as I have.
19 people found this helpful
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dakwriter
4.0 out of 5 stars Fun but not necessarily practical
Reviewed in the United States on February 11, 2015
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I love America's Test Kitchen and all their books! This one is generally well written, though variable due to the number of authors who are involved. Some authors are more thorough in their explanations than others. Even so, the only reason I did not give the d.i.y. Cookbook a higher rating is because there really aren't a lot of recipes in it. Besides that, there truly are only a handful that I will really make and most of those will just be for the novelty of the experience. I don't believe most people would go through the trouble of making their own marshmallows, ketchup, mustard, etc., especially considering the often exotic ingredients they'd have to locate & purchase and the often complicated processes they would have to go through to create products they could easily pick up for a dollar or two at any grocery store. Are the homemade versions better? Some surely are, especially when it comes to their not having chemical additives. But the flavors, colors and textures will be nothing like what people have come to expect from commercial products. It is fun to try making these things, but this is a cookbook unlikely to be used very much.
3 people found this helpful
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Top reviews from other countries

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Kindle Customer
5.0 out of 5 stars Fantastic Book
Reviewed in the United Kingdom on July 15, 2022
Verified Purchase
This is a fantastic book. You learn to make most things,vanilla extract, beef jerky and marshmallows.
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JairH.
5.0 out of 5 stars Genial libro de cocina
Reviewed in Mexico on December 28, 2019
Verified Purchase
Es el 4 libro que adquiero y todos han llegado en perfectas condiciones y dos antes de lo programado, este siendo uno de importación llego dos días antes de lo previsto y protegido con plástico y burbujas.
Sobre el libro es una gama amplia de recetas no tan basicas, pero que te guía muy bien. Diría que es un libro intermedio de cocina y que cualquiera puede realizar las recetas.
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JairH.
5.0 out of 5 stars Genial libro de cocina
Reviewed in Mexico on December 28, 2019
Es el 4 libro que adquiero y todos han llegado en perfectas condiciones y dos antes de lo programado, este siendo uno de importación llego dos días antes de lo previsto y protegido con plástico y burbujas.
Sobre el libro es una gama amplia de recetas no tan basicas, pero que te guía muy bien. Diría que es un libro intermedio de cocina y que cualquiera puede realizar las recetas.
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Sebastien
5.0 out of 5 stars I feel that you will or will not like this book depending on if you push your cooking ...
Reviewed in Canada on January 6, 2016
Verified Purchase
I feel that you will or will not like this book depending on if you push your cooking skills for yourself or to impress guests.

If it's for the guests, you might take it out once in a while to say ''I made that'', but making things that just need to be pick up at the supermarket is a lot of time and work when your hosting a dinner party.

Again I feel that if you cook for yourself this is a book to have. To me this is not a recipe book but an ingredient book. Having complex ingredients that fit your tastes. Make what you can't find or experiment and zero in on that perfect degree of flavor that will compliment the other ingredients in the dish. I bought it for the mustard and bacon recipes and there are very few recipes that I don't want to try but I was surprised to ponder even those recipes that were un appealing to me.

Case in point; american cheese. I fanatically hated the stuff since birth but my family likes it. To me there's an off flavor or a lack of leading flavor that I can't put my finger on. This well designed, photographed and clearly written book got me to take a second look at it however. The recipe is made to be similar in taste to the commercial stuff but that's the starting point. It's relies on real cheese for flavor and the rest is for that meltable texture. Experiment with the cheese or add a subtle flavor and voilà cheese burgers are on the menu again. Same idea for gravlax, rillettes, ricotta and even tofu. This opens up a lot of recipes for me and, I think makes me a better cook, because I can't do a dish justice if I don't like one of the ingredients.

Finally, my bench mark for money well spent on a book, is if I learn three new things otherwise it is just a rehash of the same information available elsewhere. Here I have dukkah, bacon jam, duck prosciutto and cocktail bitters that your completely new to me.

No regrets with this book.
4 people found this helpful
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Eduardo Roca Larrain
4.0 out of 5 stars buen libro para aprender
Reviewed in Spain on February 20, 2014
Verified Purchase
trae recetas interesante para hacer en casa, con explicaiones bien dadas, lo recomiendo si le gusta hacerlo uno mismo. bueno
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Stef D.
5.0 out of 5 stars A great gateway book into preserving and curing!
Reviewed in the United Kingdom on November 1, 2017
Verified Purchase
Brilliant book filled with lots of useful recipies and advice that encourages you to be a bit more adventurous in what you are doing if you are a beginner.

The Bread and Butter pickle recipe is delicious
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