Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live

They had this book rated as very good. I was a bit apprehensive, because it was a cookbook and they get messy when used. I don't think it was ever even opened before. Like new and at a good price. Thank you.

Cook’s Country Eats Local is another well-tested cookbook from America’s Test Kitchen. It includes recipes from New England/Mid-Atlantic, Appalachia/South, Midwest/Great Plains and Texas/West. Bear in mind that not every state is equally represented and there aren’t recipes from every state included in the cookbook. If you are looking to meal plan, keep in mind that there are quite a few dessert, bread and biscuit rolls included.Recipes are accompanied by full-color photographs of the finished dishes, and all are limited to one page so there’s no need to flip through with dirty fingers while cooking. For the most part, there’s no fancy ingredients or hours of preparation needed for these recipes; they come together quickly after a long day working.Chicken Riggies from Utica, New York – This was fantastic and could easily be made vegetarian by skipping the chicken. The Test Kitchen’s method of poaching the chicken in the sauce was brilliant, saves cooking time and results in perfectly tender, flavorful chicken.Corned Beef and Cabbage – We found it took about twice as long to steam the carrots and cabbage and needed to add additional broth to the pan to prevent them from burning. Other than that, this was the best corned beef and cabbage I’ve ever had. We’ll make this one again for St. Patrick’s Day.Pimento Cheeseburgers – I would definitely make these again. America’s Test Kitchen has a great technique for making stuffed burgers that prevents the cheesy filling from oozing out while cooking. I added chipotle peppers to my pimento cheese for a smoky, spicy kick.Chili Rellenos Casserole – Delicious! Be sure to drain any grease well before assembling the final casserole so that it doesn’t come out greasy, especially if you don’t use 90% lean ground beef as directed. I didn’t and had to blot the top my casserole.King Rach Casserole – Wow! Cheesy deliciousness with a perfect amount of heat.

I first went through and picked up recipes that I have made to see the difference in ingredients. I found some that their histories wetted my curiosity and appetite. It was really hot today so I suggested we make the Football sandwiches. She had started making a potato salad but she had a headache she could not shake so I made my Grandmothers mustard dill egg potato salad. It was a comfort dinner. The football sandwiches are ham and swiss cheese but they are seasoned differently on the bun tops. My next dish was going to have the shrimp burgers and I see in the reviews they got a thumbs up, I liked the illustrated garlic knots and how they are formed and the Kringle recipe looks easy and great for church coffees. I reminisced with the potato chip cookies. I remember when they we're the trend.This book brought me back to think of poor mans lobster and its popularity when I was growing up. I grow jalapeño peppers so the baked popper on on my list for football parties.

I know that most of Cook's Illustrated/Cook's Country books are rehashed content from the magazines, but having them in collections make it easier to find and puts similar recipes together. I was really looking forward to this book, but the editors should be ashamed of themselves.You're think that they would have attempted to represent each state with at least one recipe, but instead they load up on certain cities/states while virtually ignoring others. Why do they have two recipes from Utica, NY (I've been to Utica and had Utica Club beer...it's nothing to write home about) but no Virginia peanut soup, Alabama barbecue chicken with white sauce, Pennsylvania shoo fly pie or New Jersey "Texas wieners". The section on the South is almost entirely dominated by South Carolina and Louisiana (don't get me wrong, I love the cuisine of both) while there is nothing for major states like Virginia or Florida.While the local oddities make for an interesting cookbook, I think they could have set a foundation of one quintessential recipe from each state and supplemented it with the more unusual offerings. A few years ago I picked up a single issue magazine called "America's Test Kitchen Hometown Favorites" at the grocery store of all places for half the price of this book which has several of the same recipes, including some that should have been in this one. It's still available both on Amazon and ATK's web page.

This is pretty good stuff. The best recipies are the ones that are from the country/local, and country and local resturants. You know, that places that you go to when you just want a good meal, and don't want to spend a lot of bucks. This book furfills this criterion. I got my Kindel version on the day that it was published, so I have not tried any of the recipies yet. That said, as a former Texan, I can tell you that the recipe for CFS is exactly how I would prepare it....so they addressed Texas at least. I am looking forward to trying the recipe for Babka, something that I am not good at, and have always wanted to mastered. Knowing Cook's, I'm pretty sure that I will!

American Test Kitchen/Cook's County puts out some amazing cookbooks. Recipes are tested (I know this because I am a Cook's Illustrated recipe tester). Eats local says it all. Prepare the recipe and, for a moment, you are in Iowa, sitting elbow - to - elbow with locals eating loose meat sandwiches. I checked out the Midwest recipes (born and raised there) and found some favorites.Some of the recipes (like Goetta) were created by necessity - Midwest version of scrapple but they take oatmeal to stretch out sausage.If you want to try real local food, check out this book. I will be making the Chicago-style Italian Roast Beef sandwiches - will they be as good as Al's on Taylor Street, I hope so.

I grew up watching this show and subscribe to their magazine. Without a doubt, I can confidently say that all the classics are in here. I've made 10 recipes to the exact measurement and the end result makes you feel like a chef. Can't wait to try some more

All Cook's Country and America Test Kitchens books are beautifully done. The pictures and extra info are pertinent and interesting. Thank you for those wonderful books.

Good

Great book. Really good recipes. Everything so far has been a real treat.

Love the variety and uniqueness of all of the recipes