All Time Best Sunday Suppers

All Time Best

by America's Test Kitchen (Editor)

After 20 years of turning out roasts, stews, and comfort-food casseroles, the experts at Cook's Illustrated are the ultimate resource for foolproof Sunday suppers. In All-Time Best Sunday Suppers, we have gathered 75 perfect recipes from our extensive archives to help make everyone's Sundays the happiest day of the week.

Genres: Cookbooks, Cooking, Nonfiction, Food

192 pages, Hardcover

Published September 26, 2017

About the author

America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.

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!

Learn more at https://www.americastestkitchen.com/.

Reviews

[Maryalene · Rating 3 out of 5]

Interestingly, when I think of Sunday supper, I envision a fancy meal you wouldn't have time to make on another day of the week. However, this book seems to take a more casual approach to the meal. That's not necessarily a bad thing, just not what I expected.

There is a short introduction here with some helpful tips along with appetizer and side suggestions. As for the recipes themselves, I recognized the first one -- roast chicken with roast vegetables -- as something I made recently from Cook's Illustrated. So subscribers of that magazine may find some repeats here.

Since buying this book, I've made two recipes. The first was the chicken bouillabaisse which seemed to be a lot of work for some sadly bland chicken. However, the rouille on the side wasn't bad. Then, I made the flank steak peperonata (subbing in chuck steak from the limited beef case at the store) which was ah-mazing. It was a five star meal and not horribly difficult either.

Between the two meals, I'm giving this book three stars for now.

[Rebecca · Rating 2 out of 5]

Pictures of recipes? Yes.
Commentary on recipes? Yes.
Nutrition facts? Nope.
Recipe Style? From classic to international. Very meat-centeric.
Any keepers? A few.

I'm not sure this book stands out among the cookbooks already published by Cooks Illustrated.

[Gigi · Rating 4 out of 5]

Lots of choices here for every taste, keeping in mind ease of preparation and clean up.

[Olympia · Rating 4 out of 5]

I was looking for a intensive recipe to make during a three day weekend. Instead I found some tasty "family meals".
This book is full of recipes to bring people around a table. Some are quick and easy, some are a little bit harder.

[Sarah Lee · Rating 4 out of 5]

The book has real recipes that work. a lot of it is meals I already know how to make so not much new for me personally. it would be a good book for new cooks.