Foolproof Recipes That Cook in 30 Minutes or Less

As a "seasoned" cook, I've been down most of the cooking routes: from the French classics, to one-hour gourmet, to complex vegetarian, to severe, healthy cooking by the docs. Now, I lean to this cookbook's style: simple, tasty, fresh and light -- somewhere between poached quenelles and fried tofu. This is a good grouping of contemporary recipes with zip, often with international flair (oriental, Mexican, etc.). Some recipes are updated twists on old faves like Tuna Melt but with artichokes; BLT salad using mayo-smeared croutons; vegetarian chili with corn; Southwestern salmon cakes. Others take classics but ditch the complex and daunting preparation-- like switching paper-thin potato slices for a potato chip mix or skipping the fish-steaming by laying salmon atop the asparagus, or using rotisserie chicken for a flavorful- but quick-chicken soup. Some clever ideas that work! The book has some surprising ingredient combos like kielbasa with potato leek soup. I appreciate the explanatory notes on the thoughtful but concise hows and whys of the recipes, and am impressed with the recommendations of brand name grocery items that they have tested. It's instructive without being pedantic or fussy. For those of us who like to see the cook in action, there are selected photos of some of the techniques and I picked up a few new ones. This is the kind of cookbook you can actually USE everyday, without resorting to the dumbed-down or goofy ones, or those with exotic hard-to-find ingredients or lengthy preparation. It reflects how we cook these days, and I plan to use it often.

I flipped through book and a few recipes looked good but most were not all that appealing to me and many of the recipes were full of items that I typically don't keep on hand. I'm not sure that Americas Test Kitchen and I define "Simple" quite the same way! I do like their unbiased review of products and brands. I don't believe this book will help with my quest for simple weeknight meals.

I truly believe you can't go wrong with America's Test Kitchen. I have many of their cookbooks, but this one may be my all time favorite. Most nights I use cookbooks to make dinner. I have a 5 month old and a 6 year old and very little time to make dinner, but as a foodie, I want something good, like, restaurant good. This is IT! The perfect cookbook that mixes fast with tasty. Their Vietnamese Pho recipe blew my mind and took less than 20 minutes to make, start to finish. I have made 21 of the recipes so far and they've all been great and I have no intention of using another book any time soon.

Boy, I really disagree with the few grumps who thought this book "beneath" Cooks Illustrated/America's Test Kitchen. It's not beneath, it's just different.

Here's the need it fills:

Let's say you are at least reasonably comfortable in the kitchen and want to make interesting food in a hurry. You want some down home Americana, but you also want some international flavor without having to look for truly exotic ingredients. And it's got to be *really* quick and stress free - none of this stuff with "30-minute" recipes that leave out the slicing and dicing time and actually take 2 hours to make from start to finish. You're not looking to blow the doors off dinner party guests, but just feed the family. And you don't want to read the usual CI/TK 3 pages on how they came up with the recipe - just cut to the chase, folks.

These recipes are perfect for that need - 80% of the goodness of full-bore gourmet with 20% of the effort. That's a pretty good ratio for a weekday.

I've made a bunch of these recipes (and some recipes from the associated series of supermarket cards some folks have mentioned). The ones I've made have been yummy. The family loves them. They use real ingredients and they're interesting and tasty. I'm a big fan of the whole Cooks Illustrated / Cooks Country / America's Test Kitchen empire and for my money this is one of their very best cookbooks so far - even if it is a bit different from their usual output.

I want to start off by saying that I love this cookbook. It is simply one of the best cookbooks I have ever had the pleasure of using, and I have used a lot. Typically I have found you have two choices, great tasting complicated recipes or quick and fast artificial tasting food. This books says 30 minutes or less for making these recipes. I find it is more around 45 or less simply because I am not speedy at the prep work as some might expect. I am not in a great deal of a hurry either.

Now I have had a chance to make five recipes so far, two of them I loved, 3 of them were okay and one I didn't care for so much. Now the one of the ones I found to be okay probably had more to do with the my tortellini selection than anything, and the one I didn't care for much at all tasted plain and bland to me. The thing is though, the recipes are so straight forward that, for instance for the gumbo, I can easily add in my own seasoning the next time around and I will. The cooking method turned out great so it's just a matter of adjusting to taste.

Here are some bullet points of what I found to be good and not so good about the book overall.

Pros
Pictures: not every recipe has a picture, but there are a lot of quality pictures here including technique and info pictures ( 2 pages on cuts of beef too!)

Techniques: this is great, it talks about cutting leeks, cuts of steak, best way to make stir-fys, very instructional tips and the like that is great for novice and reminders for experiences cooks

Brand: they mention brand choices that they find to offer the best flavor, or texture, or etc. I find this especially useful when I am dealing with an ingredient I am not as familiar with.

Fresh food: my biggest complain with some of these quick food cookbooks is they are full of premade, artificial tasting food that doesn't taste good in the end. There are premade pastas, broth and etc. but overall these recipes look and taste more like from scratch kind of meal than some other books do.

Speed: a lot of 30 minute meals hit the 30 minute mark by leaving out most the prep work as if you can somehow have elves magically chop your onions for you. I think a quick prep work cook could easily do these in 30 minutes FOR REAL

Taste: I am happy with the recipes so far, even the ones I didn't care for because they taste and cook like someone actually made the recipe. Sometimes I wonder if some of these other cookbooks are just thrown together and never actually made because the outcome is just so awful.

Cons

Nutritional information: There is none. Zip, zilch, nadda. This is a big disappointment for anyone who might be cooking for someone who has to watch things like sodium, carbs or cholesterol. It's a real shame that they didn't take the time to put in the nutritional information.

Vegetarian Recipes: I should mention I am not a vegetarian but I was surprised to see a measly 9 recipes when the soup section has almost twice as many alone at 17 recipes.

Pictures: how can this be a pro and a con, well as mentioned before, not all recipes have pictures which is always a disappointment for me but not something I would penalize them for so much as mention why not!

Price: Not the prices of the book mind you but the food. It would have been great if some of the recipes mentioned cheaper alternatives to some of the spendier items. There are a lot of recipes that are "budget" type recipes but there are a number that are not for the price conscious. Please don't read this as super expensive either just not necessarily a cheap and quick book

Brand: they make bran recommendations which are handy and even give reasons why but for some of us, these brands aren't available except at some organic more expensive stores

Overall, this is a great cookbook to have. It shouldn't intimidate the inexperienced, offers great tips, simple instructions, tasty meals without pages and pages of ingredients. For those of us have cooked some, and I am not expert, it's great for a quick meal and so far a lot of the recipes can be tweaked easily to accommodate taste as well. By far this is the best 30 minute/quick cookbook I have ever had the pleasure of having. I plan on working through this book, a lot and have no doubt will find many more flavorful treats.

Here's what we've made so far. I don't eat a lot of beef or pork, so I've made some substitutions.

In regular rotation:
Sausage and Tortellini Soup with Spinach - with chicken sausage. Delicious and easy.
Cuban Chicken Salad - we LOVE this
Chopped Salad with Apples, Bacon, and Turkey - with turkey bacon
Skillet Chicken Tikka Masala - not like any chicken tikka masala I've seen, but tasty anyway
Sweet-and-Spicy Veggie Stir-Fry - we have this often. I use reduced fat tofu and can't tell the difference.
Quick Indian Turkey Curry with Potatoes - very easy. I use Greek yogurt and add green beans.

We've also made:
Steak Nicoise Salad - fantastic, but since I use tuna steak, I don't make it often
Sauteed Chicken with Mustard and Dill Sauce - good, easy
Skillet Chicken Tetrazzini - I liked this, but my fiance finds rotisserie chicken too fatty
Beef Tenderloin with Horseradish Mashed Potatoes - also tuna steak. Really about the potatoes, which were good.
Chickpea Cakes with Cucumber-Yogurt Sauce - Okay, but not worth the effort.
Black Bean Burgers - I avoided this (I thought: ho hum) but they're actually quite good. The chipotle chile mayo does it.
Sweet Chili-Glazed Tofu with Bok Choy - Similar to, but not quite as good as, the stir-fry above.
Polenta with Mushroom Sauce - delicious but too rich, probably won't make again.

The grill section looks fantastic but we don't have a grill (or a place to put a grill).
The pasta section also looks fantastic but not all that healthy.
The pizza and sandwich sections usually inspire me to make some kind of pizza or sandwich that I already know and like...

Complaints:
Pictures of every recipe would help us imagine what we're getting.
Book doesn't lie flat.
I realize that asking for healthy recipes in 30 minutes or less is pushing it, but what, I want it all. :)

We still have a lot of meals in here that look good, though, so we'll continue trying new things from this book. This is becoming our family cookbook.

About the 30 minute thing: most of these recipes take me an hour or so the first time I make them, but some of them get a little faster with practice.

I'd call myself an intermediate cook--I know my way around the kitchen but I'm no expert. I was looking forward to using this book, since the recipes called for real, wholesome ingredients and seemed easy and quick (though sometimes expensive) to prepare. I've now made several of the recipes, and on the whole, I'm disappointed. The pasta recipes never make anywhere near enough sauce. Most of the "foreign" dishes come out pretty bland and tasteless, like the chicken tikka masala. The penne alla vodka I made tonight has finally pushed me over the edge--how do you write a dull recipe for penne alla vodka?! I love watching America's Test Kitchen, and I have enjoyed using other Cook's Illustrated books and recipes. I just have to say that this isn't one of their greatest hits.

I have heard of America's Test Kitchen and had even come across one issue of their magazine many years ago in which I had promised myself that I would subscribe to (but alas... I forgot!). I was reminded again why I had fallen in love with the magazine to begin with. It was the pictures, tricks, tips and suggestions! This cookbook has it all, with the exception of not showing a pic of every recipe (grr!). The pictures of the completed dishes truly make you salivate and motivated to get into the kitchen. The easy to read condensed format will make it that this is not a recipe that you put on the back burner. The 30 minute recipes will also make it that you can try a new recipe even on hectic weeknights when you would rather reach for the phone or frozen dinner. I collect cookbooks, but find that this one will actually be used because the ingredients are basic everyday not exotic or according to my kids "weird". The book makes it easy to find what you are jonesing for because it is divided into different labeled sections:

Soups & Stews
Salads
Poultry
Beef
Pork
Seafood
Vegetarian Entrees
Hot off the Grill
Pasta
Pizza & Sandwiches and lastly
Stir-Fries & Curries

Another positive mention would have to be the fact that with every recipe there is a side-bar with either a recommended side for the particular dish or information regarding one of the ingredients that will be used in the dish.
An example: Quick Beef Provencal, Side-bar: Quick Prep Tip: Trimming Blade Steak
Chicken Breast with Bacon & Sherry Vinegar, Side-bar: Smart Shopping Sherry Vinegar and finally Pan-Seared Steaks with Cherry Tomato Sauce, Side-bar: Potatoes with lemon, parsley and olive oil.

If you are starting out cooking, or feeding a family with time contraints then this will be a treasure in your cooking library!

Highly recommend for families and singles that want an informative cookbook with tips and tricks that won't keep you in the kitchen for half a day. Removed one star because it will be awfully stained in the kitchen and it will not stay flat on the surface when I am reading off a recipe. I think a binder approach would have been a better idea.

I am a fan of America's Test Kitchen's (ATK's) cookbooks. They follow a consistent format and the recipes tend to be reliable and reproducible. Our family tends to go in several directions at once so the idea of easy to prepare, quick meals has a lot of appeal. I was anxious to see how this cookbook measures up. In summary, it's a good cookbook but it makes some assumptions about the kitchen in which it is being used.

I have used other cookbooks that tout collections of recipes that can be prepared from start to finish in 30 minutes (in particular Rachael Ray's numerous offerings). My experience is that when a recipe is supposed to be prepared in 30 minutes or less, I usually finish up closer to 45 minutes. Perhaps someone who is more organized and motivated can accomplish this but I cannot. Regardless, every recipe I have tried from this book takes me less than an hour to put together and serve, which is still very much in line with reasonable as far as I am concerned.

One thing that is special about ATK cookbooks is the inclusion of the quick tips, brand comparisons and helpful suggestions that appear on almost every page. This book includes those same helps, and personally I find them interesting and useful.

Although not every recipe in the book comes with a nice picture, many of them (more than half, actually) do. This is always a helpful tool when deciding on what to make for a meal - eye appeal of a dish goes a long way to making a dish more likely to be tried, generally speaking. Also, each recipe is written to be clear and easy to follow and the results are consistent.

There is one main flaw with this cookbook. Many of the recipes call for uncommon ingredients that are not present in the average kitchen. It is important to keep this is mind when deciding on a dish as one ingredient from the dish can be a deal-breaker, no matter how appealing the dish looks in the picture.

This is a good cookbook, filled with good ideas for people who do not have a lot of time to spend in the kitchen. The helpful extras make this a good reference tool, too. Though there are some recipes that call for odd ingredients that many do not keep on hand, this cookbook is still a worthwhile addition to any collection where fast and easy cooking rules the day.

The things I look for in a cookbook have changed over the years as I collect more of them. It use to be I wanted a book that stayed authentic to it's culinary roots. A book that did not stray from the historical intent of the recipe. I wanted authenticity in my recipes because it allowed me to sample a dish and understand what it is suppose to taste like, and then I could alter it as I see fit.

Having enough of these types of cookbooks I now like books that offer something different, that bring a different twist on a recipe or a different technique to preparing a dish. The Best Simple Recipes does just that. It strives to create 30 min recipes of many classic dishes. I know many people will look at this as a Rachel Rae rip off, but I see it as so much more.

First off, I love these recipes. These are very tasty meals (especially the soups) that can be done quickly using some easing time saving methods. These methods range from quicker ways to complete a task (like defrosting meat on a cast iron surface) to buying ingredients already partially prepared rather than starting from raw. The goal is not only to make a meal quick, but to keep it from being intimidating, and they succeed.

Second, as mentioned in the paragraph before, the time saving tips are fantastic. Most of these tips transcend the recipe in which they appear, and can be used elsewhere. I found myself bookmarking some of the tips in order to be able to come back to them repeatedly.

Finally, the pictures are excellent. I find that I want to see a picture of the dish I am creating so that I can judge how close to the intended dish I came.

If you are looking for a cookbook for someone who enjoys simplifying cooking (or lacks the skills to complete more complicated recipes) I would encourage purchasing this cookbook.

I have full enjoyed reading this cook book and trying as many recipes. America's Test Kitchen has been a favorite of mine for several years and Mr. Kimball's contributions through those years have made this and the many other books a cook's cherished delight. This is a compendium of everything that a cook needs. The recipes are just downright delicious but the pages go beyond telling what to do to make a simple, super tasting dish or meal. They include tips and hints that any cook can use from novice to professional. I loved the Chili Mac recipe. About 20 plus years ago one of our favorite haunts was a place called "The Vienna Inn" in northern Virginia. It had the charm of a bikers joint and the food was the drawing point. The Chili Mac was my favorite and when I prepared the "Simple" recipe, it was like going home even though you can't go home.

For example, a professional cook visited a few days ago and when he saw the book naturally he had to look at it but did not see any of the coded parts. He was duly impressed and wanted me to give him the book and I suggested that he would have better luck logging on to the store.com and getting his very own copy. While he was at it he could try some of Mr. Kimball's other super productions.

My only complaint is that the book did not have a spiral binding so the pages could remain flat when using the recipes. That's O.K. because the book is so well done I give it a pass.

I've done a lot of the fetishy cooking stuff. I've made my own sushi, pickles and soy milk, I've cooked ferociously complicated ethnic dishes and made spectacular mistakes along the way. But more than ever I long for a good, solid cookbook that isn't about cooking something complicated or fancy, or gimmicky, and I think this is it.

There are some basics here like spaghetti Bolognese or grilled Italian sausage sandwiches, some new takes on old favorites such as Tex-Mex cheeseburgers, and some slap-up versions of more exotic fare like skillet chicken tikka masala. Each one of them is a simple, straightforward recipe that doesn't demand a lot of obscure ingredients or ones that you'll use maybe once a decade. There are shopping tips and information on technique and even about various cuts of meat, making this a valuable reference for most home cooks.

It's true that there aren't photos for every recipe, but I don't think that should be a problem, per se. Things like techniques are well-illustrated, and there are enough photos that most cooks won't miss what's been left out. What I don't like is that the binding is not forgiving. You'll have to break the spine to get it to lie flat, and that's a shame. Bad planning, IMO.

In general I'd say that if you cook at home a lot, and want a reliable collection of recipes that are easy and straightforward, this could be your dream come true.

I'm a big fan of the American Test Kitchen series, so I'll admit my bias upfront. I have four of their cookbooks (including a Cook's Country one) and this is my fifth.

The Test Kitchen folks really put an effort into getting their recipes right, and it shows. I never have to worry about the recipes not having been tested before trying them -- they almost always turn out perfect just by following the directions.

If there is any complaint to be made with this book or others in the series, it's that the Test Kitchen tends to avoid really bold flavors and really hot (as in spicy) dishes. The recipes are set up to appeal to the greatest number of people and thus don't swing to the extremes that foodies sometimes look for. This is not to say the recipes are boring; far from it. They're just more traditional in their flavors, which means they'll appeal to the vast majority of home cooks but that the occasional risk-taking mealmaker might find them a bit staid.

Overall, I've really come to trust these folks and I give these simple recipes a big thumbs up.

I received this book for Christmas and it is one of my most used presents so far! If you are an extreme health nut or a gourmet chef, this may not be for you, however it is perfect for my place in life. I'm in my early 20s, married, both my husband and I work 40 or more hours a week, and were largely eating frozen meals from the grocery store because we didn't have the time or energy to cook meals on week nights. Using this book, that has totally changed! We have been planning which meals we are going to make from this book and doing the grocery shopping on Saturdays so that once we are off of work we can immediately start working on dinner. I'd say these recipes take closer to 45 minutes rather than 30 minutes, but that may be because I'm just not used to chopping veggies and don't know how to do it quickly. If my husband and I work together we can make one of these meals in under 30 minutes. So far we've made about 10 recipes and every single one of them has been a hit. We are eating much healthier and spending more quality time together cooking. It's a win-win-win!

With a title like "Simple Recipes" I was half-expecting a book full of recipes that had zero innovation or excitement to them, but I was surprised. The recipes truly are simple to make (though not necessarily quick) and there are many that I'd never seen anything like before. There's a whole series of dubbed Skillet variety, where they take dishes that normally take longer and more work and reduce them to quick stovetop versions, such as Skillet Shepherd's Pie and Skillet Chicken Tikka Masala.

There's also brief "smart shopping" blurbs that give information such as which of six tested vodka was the best for their pasta vodka sauce; or why they suggest pitting olives yourself and how to do it easily; and one of them is even a myth-busters like test of whether washing mushrooms causes them to get soggy.

It loses a star for not having pictures for all the recipes, and for having only 9 vegetarian entrees (compared to the 15-20 for each type of meat). There's 18 recipes for the grill alone. I also wish the table of contents had the recipes listed there rather than just at the start of each section, though bookmarking the sections make this not that big of a deal.

who are looking to bring their culinary skills to the next level.

Let me be frank about my cooking abilities: I'm not a foodie and until a few months ago, my idea of "cooking" was having to stir my microwaveable meal halfway through the cooking cycle. I only recently, after great effort and study, learn how to properly boil an egg.

So it was with some trepidation that I approached THE BEST SIMPLE RECIPES by America's Test Kitchen. Yes, I had heard of them, and their daunting reputation for perfectionism in the kitchen. I wondered, could they truly write a recipe book for me, a person who finds a recipe with more than 6 ingredients intimidating?

The answer is yes, yes, they can. I found many of the recipes in this book perfect for my skill set, others a bit of a challenge, and some that it will probably be a few years before I feel ready to try (Vietnamese Style Caramel Chicken with Broccolini will, alas, remain a dream for me). Meanwhile, I really enjoyed everything I did cook, and I found the little sidebars quite informative. I now know that baby peas do taste better than adult peas and how to grate ginger.

Thanks, America's Test Kitchen! I hope you'll write more cookbooks for the inept cooks like me.

This book has a lot of great qualities. The recipes are simple, as the title promises. They don't stray into demanding that you have ingredients that many people won't be able to find. They also include a lot of great side information including explanations of why they think the dishes work, what side dishes might be a nice addition, and comments on how to choose good ingredients (including brand names of things like cheeses and sauces).

It also has a few shortcomings. The binding is in more of a standard paperback style, which isn't the easiest thing to use in a kitchen setting while you're trying to cook. They also didn't include pictures for every recipe. I was a little disappointed that their extra notes and advice weren't as extensive as what they offer in their other books, but I think that was more of a decision about the reader they were targeting here (when you're having the sort of day that leaves you looking for a recipe that's quick and simple, a page or two talking about how the recipe was developed is probably not going to be of interest).

On the whole I felt it was a pretty good book, and definitely useful to have around as an addition to my cookbook options, but nothing extraordinary or meriting the "can't live without" category.

I have a tremendous amount of respect for the folks at America's Test Kitchen/Cook's Illustrated. I watch their shows on PBS, buy their books, make their recipes, and use the techniques that they demonstrate. And it's all because their recipes really do work. It's a radical departure from the Food TV/Celebrity chef cult. They don't have the prettiest faces but what they're selling is practical knowledge based on real world testing and experiments.

"The Best Simple Recipes" is no exception to that formula. We've seen some of these recipes before so it's not a necessarily a new set of recipes but a collection of tried and true recipes that you can make in under 30 minutes. One of our personal favorites is the skillet lasagna. We've been making it for years. It's not pretty and it doesn't look like traditional lasagna but it captures the essence and the flavours of lasagna without requiring the time and work to prep and cook.

"Skillet Lasagna" is typical of the recipes: flavours are great and you can't taste that any corners have been cut. You've just saved a lot of time.

I've done a lot of the fetishy cooking stuff. I've made my own sushi, pickles and soy milk, I've cooked ferociously complicated ethnic dishes and made spectacular mistakes along the way. But more than ever I long for a good, solid cookbook that isn't about cooking something complicated or fancy, or gimmicky, and I think this is it.

There are some basics here like spaghetti Bolognese or grilled Italian sausage sandwiches, some new takes on old favorites such as Tex-Mex cheeseburgers, and some slap-up versions of more exotic fare like skillet chicken tikka masala. Each one of them is a simple, straightforward recipe that doesn't demand a lot of obscure ingredients or ones that you'll use maybe once a decade. There are shopping tips and information on technique and even about various cuts of meat, making this a valuable reference for most home cooks.

It's true that there aren't photos for every recipe, but I don't think that should be a problem, per se. Things like techniques are well-illustrated, and there are enough photos that most cooks won't miss what's been left out. What I don't like is that the binding is not forgiving. You'll have to break the spine to get it to lie flat, and that's a shame. Bad planning, IMO.

In general I'd say that if you cook at home a lot, and want a reliable collection of recipes that are easy and straightforward, this could be your dream come true.

I'm a big fan of the American Test Kitchen series, so I'll admit my bias upfront. I have four of their cookbooks (including a Cook's Country one) and this is my fifth.

The Test Kitchen folks really put an effort into getting their recipes right, and it shows. I never have to worry about the recipes not having been tested before trying them -- they almost always turn out perfect just by following the directions.

If there is any complaint to be made with this book or others in the series, it's that the Test Kitchen tends to avoid really bold flavors and really hot (as in spicy) dishes. The recipes are set up to appeal to the greatest number of people and thus don't swing to the extremes that foodies sometimes look for. This is not to say the recipes are boring; far from it. They're just more traditional in their flavors, which means they'll appeal to the vast majority of home cooks but that the occasional risk-taking mealmaker might find them a bit staid.

Overall, I've really come to trust these folks and I give these simple recipes a big thumbs up.

I received this book for Christmas and it is one of my most used presents so far! If you are an extreme health nut or a gourmet chef, this may not be for you, however it is perfect for my place in life. I'm in my early 20s, married, both my husband and I work 40 or more hours a week, and were largely eating frozen meals from the grocery store because we didn't have the time or energy to cook meals on week nights. Using this book, that has totally changed! We have been planning which meals we are going to make from this book and doing the grocery shopping on Saturdays so that once we are off of work we can immediately start working on dinner. I'd say these recipes take closer to 45 minutes rather than 30 minutes, but that may be because I'm just not used to chopping veggies and don't know how to do it quickly. If my husband and I work together we can make one of these meals in under 30 minutes. So far we've made about 10 recipes and every single one of them has been a hit. We are eating much healthier and spending more quality time together cooking. It's a win-win-win!

With a title like "Simple Recipes" I was half-expecting a book full of recipes that had zero innovation or excitement to them, but I was surprised. The recipes truly are simple to make (though not necessarily quick) and there are many that I'd never seen anything like before. There's a whole series of dubbed Skillet variety, where they take dishes that normally take longer and more work and reduce them to quick stovetop versions, such as Skillet Shepherd's Pie and Skillet Chicken Tikka Masala.

There's also brief "smart shopping" blurbs that give information such as which of six tested vodka was the best for their pasta vodka sauce; or why they suggest pitting olives yourself and how to do it easily; and one of them is even a myth-busters like test of whether washing mushrooms causes them to get soggy.

It loses a star for not having pictures for all the recipes, and for having only 9 vegetarian entrees (compared to the 15-20 for each type of meat). There's 18 recipes for the grill alone. I also wish the table of contents had the recipes listed there rather than just at the start of each section, though bookmarking the sections make this not that big of a deal.

who are looking to bring their culinary skills to the next level.

Let me be frank about my cooking abilities: I'm not a foodie and until a few months ago, my idea of "cooking" was having to stir my microwaveable meal halfway through the cooking cycle. I only recently, after great effort and study, learn how to properly boil an egg.

So it was with some trepidation that I approached THE BEST SIMPLE RECIPES by America's Test Kitchen. Yes, I had heard of them, and their daunting reputation for perfectionism in the kitchen. I wondered, could they truly write a recipe book for me, a person who finds a recipe with more than 6 ingredients intimidating?

The answer is yes, yes, they can. I found many of the recipes in this book perfect for my skill set, others a bit of a challenge, and some that it will probably be a few years before I feel ready to try (Vietnamese Style Caramel Chicken with Broccolini will, alas, remain a dream for me). Meanwhile, I really enjoyed everything I did cook, and I found the little sidebars quite informative. I now know that baby peas do taste better than adult peas and how to grate ginger.

Thanks, America's Test Kitchen! I hope you'll write more cookbooks for the inept cooks like me.

This book has a lot of great qualities. The recipes are simple, as the title promises. They don't stray into demanding that you have ingredients that many people won't be able to find. They also include a lot of great side information including explanations of why they think the dishes work, what side dishes might be a nice addition, and comments on how to choose good ingredients (including brand names of things like cheeses and sauces).

It also has a few shortcomings. The binding is in more of a standard paperback style, which isn't the easiest thing to use in a kitchen setting while you're trying to cook. They also didn't include pictures for every recipe. I was a little disappointed that their extra notes and advice weren't as extensive as what they offer in their other books, but I think that was more of a decision about the reader they were targeting here (when you're having the sort of day that leaves you looking for a recipe that's quick and simple, a page or two talking about how the recipe was developed is probably not going to be of interest).

On the whole I felt it was a pretty good book, and definitely useful to have around as an addition to my cookbook options, but nothing extraordinary or meriting the "can't live without" category.

I have a tremendous amount of respect for the folks at America's Test Kitchen/Cook's Illustrated. I watch their shows on PBS, buy their books, make their recipes, and use the techniques that they demonstrate. And it's all because their recipes really do work. It's a radical departure from the Food TV/Celebrity chef cult. They don't have the prettiest faces but what they're selling is practical knowledge based on real world testing and experiments.

"The Best Simple Recipes" is no exception to that formula. We've seen some of these recipes before so it's not a necessarily a new set of recipes but a collection of tried and true recipes that you can make in under 30 minutes. One of our personal favorites is the skillet lasagna. We've been making it for years. It's not pretty and it doesn't look like traditional lasagna but it captures the essence and the flavours of lasagna without requiring the time and work to prep and cook.

"Skillet Lasagna" is typical of the recipes: flavours are great and you can't taste that any corners have been cut. You've just saved a lot of time.

Normally when you get a cookbook it's filled with recipes you know you will never make. The food sounds disgusting and the ingredients are hard to find. This cookbook however is amazing. It's filled with great pictures and recipes that anyone can make. In fact after I received this I gave it to my wife and she was very interested in it immediately. She sat down and made a grocery list from what was in the book that she wanted to make, went to the local Publix grocery store and purchased what she needed. We have had probably a dozen or so recipes that she got from this book and most of them are really good. And we are normal people, we like burgers and steak. Pasta and grilled chicken. We don't eat weird stuff just to give you an idea of our taste buds. So this book was a real winner and there are still a ton more recipes to try out. I highly recommend getting this book, quick and easy and tasty. Can't go wrong here!

I have tried a few recipes out of this book so far and loved every one of them. Last night we had friends over and I made up a few of the different things and everyone enjoyed. My best friend who is a cookbook nut looked through it at each and every recipe and decided this is going to be a must have for her collection. She has over 300 cookbooks and to fit into her library of cookbooks is a special spot indeed.

The recipes are simple with most items being things that you would naturally have on hand. Easy of instructions is a major plus and succlent flavors from the dishes are well worth getting the book. Who doesn't love good food especially that is easy and delicious.

If you love America's Test Kitchen on your local PBS station or the America's Test Kitchen Magazine then you most assuredly will love this book. It has not only the recipes but tidbits about different things and tips and tricks that can cut time dramatically. Would make a great Mother's Day gift.

I noticed a recipe on the back cover of this book and then bought the book. The recipe is Pork with Pears and Gorgonzola. It is fabulous. Very easy to prepare (I had it on the table today in less than 25 minutes) and so delicious.

I've also prepared the Chicken with Artichokes and Potatoes - another winner. Oh, and the Steak with Peppercorn Cream Sauce is out of this world. Yes, there are a few ingredients that a person might need to seek out, but nothing is all that odd. I try to prepare a few days worth of meals at one time, so if I need a pear, I buy one. Yes, you do need to know your basic cooking techniques, but again, nothing is weird.

This is a collection of really good recipes that includes a wide variety of cuisines. Don't time yourself to see if you can make something in 30 minutes or less. Just enjoy the food. It's terrific.

The worst thing about this book is the paperback format. The book won't lie flat and I find that annoying. I'll live with that because the food is delicious.

This book has wonderful recipes that we use all the time. The layout of the book and pages makes it very clear and easy to read and find what your looking for. The meals are set up so you can make then in about 30 min or less.

I like that there are many simple meals without too many ingredients so that you don't spend more time working on the meal then necessary. It is also mixed with a selection of unique dishes, for when you want to try something new that you haven't had before. Very well illustrated as well. The book feels a little thinner, then say, an average phone book and it's set up so that there is one recipe for every page. So you have quite a few to chose from!

Some recipes even have step by step pictures of the meal preparation as well. There is a lot fit into each recipe, but the pages are not cluttered and the layout makes every recipe easy to read and understand.

Very good book to have in your cooking library!

I love this book. I am a fan of the cooks illustrated magazines & books (have several of them). They are the only recipes I dare make without seeing a picture of what I'm supposed to be making (note - this book has lots of pictures). The only problem with other Cooks Illustrated books is that some of the recipes are labor (& ingredient) intensive. This book however is perfect for quick weeknight meals. There aren't too many ingredients - some of the recipes I've had everything on hand for & didn't have to go to the store (some of them were so good that I now keep the ingredients on hand just to make those recipes). And some of the recipes have only 3 steps in the directions (which is great when you are being distracted by children).
I can't say enough about this book. I have tried cooking things I haven't tried cooking at home before (scallops, stuffed peppers) that came out beautifully. When I can't decide what's for dinner during the week, I flip through this book & pick. I know that anything I choose will turn out great. I will be buying several copies this fall to give as Christmas gifts.

I really loved this cookbook. I watch America's Test Kitchen and have several of the cookbooks from the show, but they are recipes based on "taste" - which can make a dish labor intensive and/or have a multitude of ingredients. This book was a great supplement to my collection as the recipes in it can be made in about 30 minutes, the ingredients were mostly items I would have around the house, and those that I didn't I found were in more then one recipe so purchasing it didn't seem to be an extravagance. The book was well laid out and the recipes easy to find and understand. I also liked that it had shopping, cooking, and storing tips throughout the book. In addition it would suggest a quick side dish for some of the entrees, that would compliment the recipe and could be prepared easily in the same amount of time. I would highly recommend this book to any cook who wants a quick and delicious meal.

Like the other ATK cookbooks this offers product taste tests and 'best of' type notes but what sets this apart from the other guides is that is really sticks to simple, delicious and quick dinners. Great photos, simple step-by-step directions will get a wonderful dinner on the table fast. Simple, quality ingredients and family friendly recipes make this book a perfect staple in any family kitchen. I just treated myself to this book and am glad I did. I love their yearly cookbooks but this one I HAD to get now that I'm feeding 2 year old twins and a couple of teenagers and so my time is at a premium. I've gotten other quick dinner guides but never liked the recipes or the ingredients were wierd or the food too quirky or the guides were too hard to follow. This is perfect, simple and family friendly.

I have so many cookbooks I hesitate to buy another one. I found this at CostCo and brought it home thinking I could return it if I didn't like it. We have tried almost a dozen recipes and not one hasn't been anything but great. They have been very easy to prepare without a long list of ingredients. I always like how America's Test Kitchen cookbooks tell you why their recipes work and how they refined them. A few of our favorites have been, BLT Salad, Steak Tips with Mushrooms and Blue Cheese, Salmon with Asparagus & Chive Butter and tonight we're making Polenta with Mushroom Sauce. We've enjoyed using this cookbook and I highly recommend it.

I have several of the larger "americas test kitchen" cookbooks and really enjoy them, I love their 3 ring binder style and how they lay flat and offer many photos... so in that respect this style of standard book was a bit disappointing but the recipes didn't let me down. I'm a homeschooling mom to a 6yr old and have a newborn.... to say I'm exhausted and that anything harder then a grilled cheese has been a challenge is an understatement so I've really appreciated that the recipes in this book really are quick and simple (and save me from watching Rachel Ray for ideas LOL). The flavor profiles might be a bit boring/bland on a few but for a quick and easy dinner I've found myself reaching for this cookbook numerous times over the past 2 weeks and I'm sure I will continue to do so!

I am not a big fan of cooking or cooking shows on tv. However, I like things that are simple so decided to give this book a try.

What I liked:
Beautiful photos
A few great how-to sections with photos for beginners
Explanation of unusual ingredients
I like the soup, sandwich, and stir fry sections the best
Smart shopping hints are good
Why it works sections are interesting and helpful.

What I didn't like:
The print is quite small, for those of us with older eyes
Some ingredients are not readily available in small towns.
Some recipes are not simple enough for me.

Over all, this is a lovely book, with lots of good ideas and would be a great wedding gift. I certainly get hungry just looking at the book.

My mother got this for me as a Christmas gift last year and I have cooked maybe 10 recipes out of it, though many of these are good enough that I've made them multiple times and frequently get requests from my husband. There are many more recipes that I have marked to make, but for whatever reason, it takes me a while to get to all of these.

First off, let me say that I am pretty decent in the kitchen, but by no means a real gourmet. I like cooking a lot sometimes, but other times, it is just one of those things that needs to get done. Even though the book title says they are simple recipes, for me, these are the more fancy meals that I make for the week. I think they're more fancy because the flavors are interesting, not that the recipes require a lot of intimidating steps or bizarre equipment. It usually takes me closer to 45 minutes to make each dish because I can be pretty slow with the prep work. I'm sure for cooking time, they're all closer to 30 minutes or less.

Would we be able to survive and still eat without this book? Yes. Is it a welcome addition to my relatively* small cookbook collection? Yes. *I grew up with a mother who has probably hundreds of cook books. So, perhaps the 10 I have is a normal amount, but to me it seems like very few.

I don't think there was a single recipe in "The Best Simple Recipes" that didn't look both appealing and do-able to me. Often "simple" equals bland and uninspired, but not in this book. It's full of creative recipes with nary a can of "cream of something" soup in sight. One of the big positives for me is that there are recipes for ethnically inspired dishes that don't require a trip to a specialty market and that the ingredients lists and techniques aren't unapproachable. They may result in a dish that's not 100% authentic, but it will be flavorful and good! I definitely recommend "The Best Simple Recipes" as a book worth having in your cookbook collection for easy to prepare recipes.

I'm a big fan of America's Test Kitchen and 30 Minute Meals cooking shows, and it seems this book melds everything that's best about the two shows together into one great recipe collection. My favorite thing about this book is that it covers flavors from many different culinary cultures - expect to see calls for Chinese 5 spice, garam masala, hoisin sauce, etc. Interesting and useful tips are included, and the recipes are all very easy to follow.

One thing I would have found useful is what we might be able to possibly use as an alternative if we don't have some of the more less-common spices, such as Chinese 5 spice or garam masala, for a few of the recipes.. I don't necessarily like the idea of having to buy another bottle of some spice I'm only going to use a pinch of in one recipe and forget about until I have to throw it away after years and years. For example, I found a recipe in a magazine that was for a same dish there was a recipe for in this book. The recipes were nearly identical except for the flavoring spices - this book called for garam masala, the magazine recipe called for cumin (I consider more common, and actually had on hand in my kitchen). I used the magazine recipe since I didn't have garam masala at the time, and it turned out fine.

The only thing keeping this from five stars, is that the recipes are supposed to take 30 minutes to make. I made the Cuban Chicken Salad, and it took me 50 minutes! I suppose if I made it again, it would take less time, but still it would be over 30 minutes. The recipe came out delicious; very flavorful, and my dish even looked like the photo in the book! The cookbook has salads, soups, and main course dishes. There are helpful prep and shopping tips sprinkled throughout the book. The index is quite useful; it lists recipes by category such as "Grilling," by name of the dish, and by main ingredient. This will become one of my go-to recipe books, but I'll allow more than 30 minutes to make them!

I don't know exactly what I was expecting, but it was not this recipe book. It is chock full of good recipes, and they are quick too! You would think that most of the ones (at least the ones I have tried) would have taken much more time and effort to prepare. I love the shortcuts that I can take and still have "home-made" dinners. I love that they are real food and not some small portion of things that I would not normally eat. I love that the ingredients are what I have around my kitchen, not some gourmet kitchen I would not find myself in. If you are looking for an everyday cookbook that you will use over and over again you have just found it!

I don't cook a tremendous amount and I really like this cookbook. I have several of the America's Test Kitchen books - love their step-by-step instructions and great photography. This is a great "basic" cookbook - simple really is best. I don't need a million ingredients or fancy techniques to make the recipes in this book. It helps to give me some "staples" that I can build upon as I get more experience in the kitchen.

This cookbook has become one of our go-to sources for tasty easy recipes. The book is well presented with simple instructions, shopping tips, and wonderful color photography. We've tried quite a few of the recipes, our favorites this far are:

Potato Leek Soup with Kielbasa
Spinach Salad with chicken,almonds,apricots
Blue cheese, fig, prosciutto Salad
Chicken with Herbs and Honey
Bourbon Chicken
Chicken with artichokes, potatoes
Spinach and goat cheese chicken
Steak Teriyaki
Sweet Potato Hash
Peach Glazed Pork Chops
Among Others...

The title is honest, the recipes are doable in under 30 minutes.

Couldn't be happier.

The recipes in this cook book are quick (about 30 minutes) and simple. I also like the variety of recipes. There are elegant dishes and ones that are sure to become family favorites. We have two new recipes to add to the make more often list, Quick Beef Carbonnade and Pan-Roasted Chicken and Potatoes. I do wish there were more pictures. The pictures that are in the book are very beautiful. I don't think this book would be considered a "must-have" cook book, but would be great for anyone looking for a cook book full of simple and quick recipes that go beyond casseroles and comfort foods.

I was extremely dissappointed. What time you would save cooking you will spend shopping for some of the unusual, hard to find items required in many of the recipes. Also, many of the items called for in the recipes are expensive. Expensive ingredients deserve more than a quickie recipe. Not one recipe appealed to me. I was set to return it but by the time I drive to the drop off facility and pay the return shipping cost, it's just not worth it.

I have cooked my way through this wonderful cook book, preparing about 3-4 recipes per section. The recipes are exactly as the title indicates-simple dinners to make during a busy work week. Without fail, these meals are wholesome, delicious, and easy to adapt to fit dietary restrictions (for me gluten and dairy free). Favorites include chicken and artichoke paella, Indian beef curry, sopa seca, polenta and eggplant bake, stuffed peppers, and the beef and rice bowl. In my large collection of cook books, this has easily become my go-to favorite for weeknight dinners.

I picked this up about a week ago, and have been dreaming about it each night. I love to cook, and feel pretty relaxed in the kitchen, well--until lately, as my twins now hang from one leg and my shirt seam, asking to be picked up all the time and bonking their heads on the cabinets, needing lots of love and ttiiimmmmeeee.

Despite their best efforts to hold me back, I just finished our first meal--Southwestern Salmon Cakes (made with FRESH salmon--yum!), timing myself to see if it really was a 3o minute meal. I indeed finished in 28 minutes, and they were delicious!

I consider myself fairly accomplished in the kitchen, but have been in a rut since the kids were born, always trying to find a tasty, quick meal that we could all enjoy. This book has saved me. Most ingredients I already had on hand, which makes it nice. The recipes are certainly not complicated, which I find very refreshing, and many I could probably come up with on my own if I had more freetime, but as I don't--I see myself turning to this over and over again. I've already picked up a copy for a gift, and plan on using this several more times this week, including the Chicken Quesadilla Pie and Shrimp and Grapefruit Salad.

Thanks, ATK, for another winner. I'm a believer!

MY MOTHER'S WELL-USED COOK BOOK FROM 1935 REMAINS INTACT; THE BINDING ON THIS BOOK HAS COME UNGLUED ALREADY (I'VE ONLY HAD IT A FEW WEEKS). I KNOW THIS IS THE AGE OF DESIGNED OBSOLESCENCE, BUT THIS IS ABSURD. I HAVEN'T SENT IT BACK, BECAUSE I DOUBT A REPLACEMENT WOULD FARE ANY BETTER. THE PUBLISHER SHOULD BE ASHAMED - GOOD COOK BOOKS SHOULD BE DESIGNED TO WITHSTAND FREQUENT HANDLING OVER MANY YEARS! THE RECIPES ARE GOOD, WITH WONDERFUL TIPS AND SUGGESTIONS. TOO BAD THE BOOK ITSELF DOESN'T MEASURE UP.

This cookbook is a perfect compromise between fast and delicious. They use fresh ingredients instead of resorting to canned soups, but the recipes are still quick. Every recipe I've made has been at least decent, and many have been excellent. There are also lots of good tips on which products to buy. I go back to this book over and over. Highly recommended.

This is probably one of the best cookbooks I've ever owned and it sure beats finding recipes on the internet. Thus far everything I've tried have turned out to be amazingly delicious. The Chicken Tikka Masala, the Penne a la Vodka, the sesame noodles, and the Steak with Ginger Butter sauce have been a huge hit with my husband. At this point, I've owned the book for about a month and it's already splattered and starting to wear because it's getting a beating sitting on my kitchen counter. I doubt it will ever sit on a bookshelf collecting dust Love the ATK show too! I ordered the Light and Healthy 2011 and 2010 books and can't wait to recieve them.

This is my favorite cookbook. When I look for recipes, I look for a short ingredient list, simple techinques, and interesting flavors. Each recipe I've tried has met all of these criteria, and the taste has been outstanding!

I just love this cookbook. Copies have run through our entire family and cannot explain how much I wish I had it sooner. Currently I use the book two times a week to spice up my home cooking. The dishes are, as the title suggests, simple and easy to follow. The pointer or tips at the end of the recipe have made me a more well-rounded cook, because I have been able to implement them in other dishes outside the cookbook. My only complaint is that I do not have the budget to complete every recipe and some items the recipes call for can be difficult to find. But even with that hurdle there are more than enough recipes that I can experiment with.

I've made at least 15 of the recipes in this book. Every single one of them has been delicious, and not labor intensive. Several of the recipes have become weeknight regulars. I like the ease of recipes and the fact that you can find all the items for each dish at any regular grocery store. It's a great cookbook for working ppl and working parents that don't have too much time for lots of prep work!

This would make a great starter recipe book for someone just learning to cook, or for a person who works but wants to be able to cook a nice meal quickly. The recipes are tasty and most are easy to throw together. On each recipe page is a helpful tip about smart shopping, quick preparation or a simple side dish. Lots of appetizing photography and photo tutorials.

My wife and I have worked our way through the entire book! Easy, delicious, and fun meals. I wish they would write one for simple sides to go with it. Some weeks this is all we cook from (Monday through Friday). I highly recommend this to any beginner, as well as those of us who cook, but do not have the time to bang out complex meals during the week. This is a real gem. Thanks ATK!

Worth every penny. Great Recipes, quick and easy directions to follow. Would recommend to anyone who is looking for a cookbook that has great tasting and easy recipes. This is one of my favorite cookbooks of all the America's Test Kitchen books.

As a graduate student cooking time, money, kitchen space and equipment is very limited and these recipes fit the bill. Total prep and cook time can vary from a few hours to under 30 minutes, saving me from another frozen pizza and a great way to procrastinate on grading those undergraduate tests. Very well written and easy to follow, I've never been lost in this book, wish I could say that same about my thesis. If you're still on the fence look for America's Test Kitchen's seasonal cookbook in your supermarket's grocery aisle.

This is a user-friendly cookbook and I like the selections in general and the arrangement of the material. I would like to see a little "cooking science" more often in both the books and the programs. Also, when a rather unusual ingredient is needed for a recipe...I wish they would suggest a more commonly available substitute the average person might have at home. Peace.

I have been using numerous ATK books for years, and they are my favorite. I have always thought the work involved was well worth the payoff with the finished plate, but this book has outdone itself! It is so simple and quick yet the same great taste and high standards I have come to expect with America's Test Kitchen. The more you cook from their recipes, the less you will want to go out to eat because you will like your own food better than a restaurant's!

This is a great book with tasty and easy to follow recipes. My wife likes the book and is inspired to cook different dishes in it. According to her, everything so far was easy to make, and I think that everything she's made tasted very well.

I'm very pleased with this cookbook. Being a big fan of America's Test Kitchen, but not always having the time to make their usually time consuming recipes, I was very surprised to see all the time saving recipes in this book. I've made 3 of the them and can honestly say they can be made in 30 minutes or less. Best of all, the finished meal doesn't look or taste like a quick meal.

I have made three recipes from this book and they were all delicious!
They were not, however, very easy.
The book is worth the price. I can see that all the recipes work. It is very interesting to read this book because of all the comparison information, cooking tips, and very clear directions.

I use this cookbook at least 3 days a week and love the diversity of flavors and ease of recipes. Great go to book for mid-week cooking. I have given this to several friends and we now tell each other what do to next in it.

The title says it all, "The Best Simple Recipes". I have tried 20 recipes from the book and I have been extremely satisfied. The ingredients are limited as well as the steps needed in preparing the recipes. Great cook book for new cooks.

This cookbook was written by America's Test Kitchen, a favorite cooking resource of mine. I expected to *love* this book but I ended on finding it only good.

Pros:
appealing and updated recipes
attractive pictures
every person that came to my house picked up this book and coveted it, it has tremendous reader appeal
great sidebar commentary on various products and cooking tips, which is something you have to love The Test Kitchen for

Cons:
standard cons, of not suitable for hard kitchen use, the pages don't lie flat
there is not a picture of each recipe
the two recipes I tried were a little time consuming and only tasted "meh" for my effort

I was torn between "I like it" and "it's OK" settling on "OK" because I did not think the recipes that I tried were all that simple. If you just want to read this, I say I loved reading it. Cooking from it, not so much.

I need to apologize to you, Restaurant Favorites at Home. I didn't think much of you when you first came out, and you weren't much of a success for ATK. Which is a shame, because I later came to appreciate what you were all about, and if I could upgrade you to four stars, I would.

ATK publishes occasional recipe card collections, and has a deal with the owners of Shaw's Supermarkets to provide monthly recipe cards for their shoppers. Most of these recipes are decent enough, but they're sidelines to what Cook's Illustrated and Cook's Country have always been known for. These things are nice enough, but they're probably best treated as ephemera; most are pretty generically New American, and they're good for finding something quick and different for dinner, and not much else. You don't learn a whole lot from them; they're just a byproduct of the rest of the process. Or at least that's what I thought.

This book may just be the jumping of the shark for America's Test Kitchen. It's a thoroughly unremarkable collection of those recipes with a bunch of glossy photographs. The commentaries are short and don't tell you much about the process used to create the dish, which is a big part of the appeal of the Best Recipe series overall. I would expect something like this from someone like Oxmoor House, but from the publishers of Cook's Illustrated, this barely even reaches phoning it in. The product tests seem abbreviated and tacked on; this is understandable in their 10th anniversary TV collection because of the sheer volume of recipes, but inexcusable in what is ostensibly a Best Recipe book. Don't bother with this one -- if you must have a recipe from it, check it out from the library and make a photocopy. This is so far below their usual standards that it should never have been published.