Book Reviews: The Complete America's Test Kitchen TV Show Cookbook 2001 - 2024

I finally ordered The Complete America's Test Kitchen cookbook. I am glad I waited because I ended up being able to order the most recent edition. This HUGE cookbook is full of amazing recipes, all of the extra tips and information they include in the show, and many photos of the finished dishes. I highly recommend this 1,200+ page cookbook.

The Complete America's Test Kitchen TV Show Cookbook 2001 - 2024: Every Recipe and Product Rating From the Most Watched Cooking Show on Public TV

America's Test Kitchen has been a popular food show on the PBS channel for many years. They've been described as using "culinary science" and familiar cooking techniques to create delicious recipes. While I don't understand culinary science, I can agree that this is what they do. I just watched an episode this morning where they discussed the benefits of overcooking certain vegetables (eggplant, beans, and broccoli) to release certain properties and to bring out certain flavors. Each of those vegetables were releasing different ingredients. I don't understand that. But I love that they explain it briefly, while giving a delicious recipe that even I could make.

The Complete America's Test Kitchen TV Show Cookbook 2001 - 2024: Every Recipe and Product Rating From the Most Watched Cooking Show on Public TV is a HUGE cookbook. It is advertised as:

• nearly 2,000 recipes from 24 seasons
• updated shopping guide for equipment and ingrediants
• notes and tips from the Test Kitchen Chefs
• 1280 pages
• Weighs 8 lbs and measures 8.63 x 2.38 x 11.25
• approximately 4.6/4.7 out of 5 stars review on Amazon/Goodreads (at the time I am writing this). It seems that deductions were related to damage during shipping and those who do not like the size of the book.

Did I mention that this book is HUGE? Some of the reviews on Amazon state that they don't like the size and weight of the book. I don't mind that. I love that all of the recipes from 24 TV seasons are included.  I like the print size (not too small), the paper quality (glossy and thick), and that there are photos on almost every page (either of the recipe or the instructional, how-to photos). 

Personal Thoughts:

I love watching America's Test Kitchen. I am not good in the kitchen so I appreciate how they explain what they are doing and why. I appreciate that many of their recipes are made with ingredients that I can find versus more exotic or hard to find ingredients.  

America's Test Kitchen does use many gadgets at times: food processors, certain pots or pans, etc. And I don't have those things. But, there are many, many recipes that utilize the things that I already have in my kitchen. 

I finally ordered this book, the newest edition, after watching a show with the Vegetable Bibimbap recipe. This is an "iconic Korean dish". Or, in my thoughts, a rice dish with good flavor and lots of vegetable options; vegetables I hope to grow in my garden this year. In the cookbook (page 572), the paragraph "why this recipe works" talks about the origin of the recipe and substituting a cast-iron dutch oven for the traditional stone bowl. I can hardly wait to try this recipe! I enjoy rice and vegetables, one-pot meals, and I like to try easy - but different - flavors. 

I am so thrilled that I finally purchased this cookbook. And that by the time I purchased it, the newest edition was available. I am not bothered by the weight and size of the book. I am very happy that the tips, notes, and substitutions discussed on the show episodes are included in the book.

I hope to use this book to do more garden-to-table cooking and become more successful in the kitchen. I highly recommend this cookbook.

Related Links:

The Complete America's Test Kitchen TV Show Cookbook 2001 - 2024: Every Recipe and Product Rating From the Most Watched Cooking Show on Public TV on Amazon 

The official America's Test Kitchen website which includes information about joining and what their membership includes. 

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Being Dead is No Excuse – A Cookbook Review

 

The official Southern ladies guide to hosting the perfect funeral. 

The Southern Cookbook to Die For

Being Dead is No Excuse is a cookbook compiled by Gayden Metcalfe and Charlotte Hays filled with true Southern recipes for hosting an authentic Southern funeral.

Each chapter in the book includes those Southern-style recipes necessary if you plan to die tastefully (tongue-in-cheek pun here) any time soon. A definite 'must-have' cookbook throughout the Mississippi Delta where there is a strong sense of community, and being dead is no hindrance to belonging to it. 

At Southern funerals, everybody is obsessed with the notion that there won't be enough food and out-of-town guests will go away hungry (Sally Stephens is out of town, so who's going to bring stuffed eggs?). They don't want another death brought on by starvation!  At Delta funerals Campbell's cream-of-mushroom soup drenches fresh vegetables. If you wonder why this is so, you have to realize that it acts “As An Extender”. LOL.

The most humorous cookbook I have ever read, plus some fun recipes to try whether you are Southern or not. A Mississippi Delta funeral needs comfort foods, proper etiquette, and, of course, The Restorative Cocktail?  (What does one do when a family gets three sheets to the wind and eats the entire feast the night before a funeral?)

From the Southern-style Green-bean Casserole (like stuffed eggs and pimiento cheese, it's a standard at Delta Funerals – because we've been deprived of fat, salt, and sugar too long - think bacon drippings in the ingredients!) to Cheese Grits to Beef Tenderloin (or the alternative Pork Tenderloin), ham, and chicken, tons of Southern dishes make their way to the table. Don't forget the Homemade Vegetable Soup – a favorite comfort food served with corn bread. Or the Liketa Died Potatoes – a true Southern favorite (made with corn flakes, hash browns, cheddar cheese soup and sour cream). And, naturally, the funeral meal wouldn't be complete without Mary Mills Chocolate Sheet Cake. 

Summary

A girlfriend gifted me with this cookbook several years ago when I was living in the South, and just reading the chapters will have you laughing uproariously. And the recipes themselves are deliciously delightful. The perfect cookbook for a true Southern send-off! 

Being Dead is No Excuse Cookbook is available here on Amazon

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*Review of the cookbook Being Dead is No Excuse, written by Wednesday Elf

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Cookbook Review: Betty Crocker Bisquick Impossibly Easy Pies

Imagine, "Pies That Magically Bake Their Own Crust". The Betty Crocker Bisquick Impossibly Easy Pies cookbook has been a very welcomed addition to my kitchen. With just several ingredients, Bisquick, an egg, and milk I have been able to make savory and sweet pies and have over 130 pages of recipes to try.

As someone who isn't incredibly talented in the kitchen but likes good food, I have tried baking pies in the past. (Sams recipe?). Combining my lack of experience with my lack of time and energy, I am always looking for hardy - but extremely easy - meal ideas. These Impossibly Easy Pies hit the mark perfectly. I can whip one together very quickly after work, pop it into the oven, and dinner is ready by the time I walk the dogs and feed the chickens.

My favorite so far is the chicken pot pie.

Stir together these ingredients and place in a pie plate:

• 2 cups of chunks of cooked chicken (I used canned chicken)
• 1 cup of frozen peas and carrots (I used a frozen vegetable mix that also included green beans)
• 1/4 cup sliced mushrooms
• 1/4 cup chopped onion

Stir together the Bisquick, egg, and milk. Pour this mixture over the vegetable mixture. Bake.

The final product is a hot, filling, delicious, comfort food. In my household, as a single person, I am left with extra portions to use for my lunches at work. 

Betty Crocker Bisquick Impossibly Easy Pies 

I have begun to use a can of cream of chicken soup, the frozen vegetables, and the cooked chicken chunks routinely. Making a creamier version of the meal. 

I did find that my cookbook recommends one part Bisquick to two parts milk. This makes a thin crust that forms more evenly over the top of the dish. The recipes on the internet reverse that to two parts Bisquick and one part milk. I prefer that amount as it makes more of a thick biscuit or dumpling topping (as seen in the my photo). 

This week I am going to make a beef pot pie - with a can of vegetable beef soup, frozen vegetables, and grilled chunks of steak.

Additional Tips:

I found my copy of Betty Crocker Bisquick Impossibly Easy Pies cookbook at a store called Ollies for only $3.99. If thrifting is your thing, have a look at the discount stores.

Similar recipes can be found on the internet. I usually refrain from the expense of the cookbook purchase by using the internet. However, in this case, having the book with all of the different menus in one place is easy and inspiring. In this case, having the printed version is helpful to consider the varieties of pies that could be made.

The cookbook has a contents section that lists the pies into chapter based on the ingredients. Such as Beef, Chicken and Turkey, Ham/Sausage/Bacon, Fish and Seafood, Meatless, Fruity, and Sweet-Tooth Temptations. They also list some of the pies into these helpful categories:

• All-American Supper
• Summer Dinner on the Deck
• Mexi-Meal
• Sunday Brunch
• Kids' Choice
• Thanksgiving
• Special Occasion Dinner
• Appetizer Party

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Cookbook Review - Farm to Table Cookbook: Seasonal Recipes Made with Farm-Fresh Ingredients

I was thrilled when I recently won an item during a homestead giveaway. Even more thrilled when I learned it was the Farm to Table Cookbook: Seasonal Recipes Made with Farm-Fresh Ingredients. This cookbook is full of recipes for those farm fresh items that you've grown or that you've purchased from the local farmer's market. 

Learning to grow and prepare more of my own fresh vegetables is a goal of mine. I like vegetables, I just don't have a wide repertoire of vegetable recipes. I grew up with a vegetable menu limited to potatoes, green beans, peas, and carrots for the most part. As an adult, I branched out and found that I love summer squash, roasted beets, spinach and different varieties of tomatoes. But I still either haven't tasted, or don't know how to prepare, things such as bok choy, kale, winter squash varieties, okra, and other vegetables that are a staple in some kitchens. 

Farm To Table Cookbook

Farm to Table Cookbook: Seasonal Recipes Made with Farm-Fresh Ingredients is 180+ pages of recipes geared specifically toward using ingredients directly from the farm or garden.

"Whether your farm is your backyard, garden, a farmer's market, a CSA box, the community garden or a local farm, this book will help you make the most out of your bounty. From hearty breakfasts, satisfying sandwiches and impressive entrees to homemade breads, sharable snacks and decadent desserts, you'll find everything you need to pile your table high with simple farmhouse goodness" - back cover of Farm to Table

Some of the recipes that immediately catch my eye are:

Kale Fittata with Bacon - with an abundance of eggs from my chickens I already have the majority of ingredients for this recipe here at home. If I learn that I don't care for kale, I imagine that spinach would be a good substitute.

Farmer's Market Grilled Chowder - includes corn, potato, zucchini, and onion in a cheesy/creamy broth. The photo makes my mouth water.

Butternut Bisque - I only very recently learned that I love the taste of roasted butternut so I am looking forward to finding more ways to prepare it. This looks creamy and delicous (and easy!)

Spinach Noodle Bowl with Ginger - vermicelli noodles, carrots, snow peas, spinach, and meet (shrimp or cooked chicken) with soy sauce and ginger is definitely a recipe I'm excited to try.

Butternut Squash Gnocchi with Savory Herb Butter - I've watched gnocchi being made on some of the cooking shows but haven't been brave enough to try. I LOVE the idea of butternut gnocchi.

These are just the first five recipes that I've bookmarked for myself. I hope to become more successful at both raising a variety of my own vegetables and then being able to cook tasty, healthy meals. I know that my health would improve with consuming fewer pre-made foods that contain preservatives and this book is helping in my next step toward eating farm fresh foods. 

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Cookbook Review - 5 Ingredients by Jamie Oliver

I recently purchased a cookbook that I'm very excited about. It is 5 Ingredients Quick and Easy Food by Jamie Oliver. 

Sometime during the past year I have seen Jamie Oliver on his cooking shows on television. He was a new name to me and I only had the show on as background noise. But he caught my attention during one episode when he ran tomatoes across the shredder leaving behind a seedless, skinless tomato pulp. He added his resulting tomato sauce to small pieces of crusty bread. I don't recall now what else he added to his tomatoes, perhaps cheese and herbs but I had to try it. I used the tomatoes as a dip for my bannock bread. It was so easy, fresh, and delicious that I looked forward to more new ideas from Mr. Oliver. 

5 Ingredients Quick and Easy Food Cookbook

5 Ingredients Quick and Easy Food is exactly that; a collection of recipes that require only 5 main ingredients. I am adding the word "main" because it ends up that you still need things like salt, pepper, cooking oil. But the shopping list truly consists of 5 ingredients. 

For example, I had the Sausage and Apple Bake this morning for brunch. The shopping list was apples, red onions, parsnips, small pork sausages, and honey. The prep was exceedingly easy, the aroma coming from my kitchen was wonderful, and I had a delicious one skillet meal.

I was unable to find parsnips. After a quick internet search I found the recommended parsnip substitutes and chose carrots. The recipe also used salt, pepper, olive oil, and a tablespoon of red wine vinegar (which I did have but in previously years I wouldn't have had on hand and I would have been irritated that this item wasn't listed more prominently in the ingredients list). Other than the parsnips (which are available here at certain times of the year), I can easily find all of the ingredients in the recipes that I've bookmarked for later.

Tomorrow I will make the Peachy Pork Chops which includes adding bourbon and lighting it. This will be my very first attempt at flambe. Wish me luck!  Fortunately, Mr. Oliver gives a super easy meal to try which includes only garlic, rosemary, porkchops, a can of peach halves, and bourbon which gives me the confidence to try.

The book itself is beautiful. The recipe is on one page and a photograph of the finished dish is on the facing page. It is full of recipes (approximately 300 pages of recipes) and a gorgeous photo for each dish. 

The introduction states:

"Quick & Easy Food focuses unapologetically on genius combinations of just five ingredients that work together to deliver an utterly delicious result, giving maximum flavor, with minimum fuss. These are dishes you can get on the table in 30 minutes or less; or that are ridiculously quick to put together with just 10 minutes hands-on time, while the oven or stove then does the rest of the work."

There is no false advertising in that statement. The meals are quick and easy. Just my style. Yet, flavorful enough to feel as though I am eating something completely new from my usual weekly menu.

I was fortunate to find my copy on deep discount at a discount store. But the book is widely available on Amazon and in book stores. Personally, I would not have spent the original $35. However, now that I own the book I believe it is worth every penny. If you are on a budget I think you can find it in your price range.

As I mentioned above, the "5 ingredients" seems to include the main ingredients. You will also need salt, pepper, oil, and other small items that seem to be in most pantries. This is addressed in the brief introduction. 

Are these meals as complex and flavorful as the multi-star, multi-course restaurants I've been to? No. And that's not the goal. But they are different and delicious flavors that are super easy for the most busy home cook.

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4th of July Cookbooks - Free on KindleUnlimited

4th of July Cookbooks Reviewed -
Books Above Shown on My Kindle Fire

I was recently seeking inspiration for new 4th of July food to try for our upcoming celebration. 

Grilling burgers and hot dogs are our tradition, plus my mother makes her annual 4th of July cake, which is always colorful and pretty, but I wanted something new to add this year just for a new touch of fun.

I was thrilled and amazed to discover dozens of 4th of July cookbooks that are free with KindleUnlimited, however, I was greatly disappointed to find that most did not have photos. When searching for inspiration, photos are "essential".  

I wasn't really looking for a new recipe as much as I was seeking a new presentation for our standard Independence Day fare. I don't need step by step photos, but I do want to see the actual food prepared.  In the end, I found only 2 cookbooks that met my criteria and included photos. 

Surprisingly, not only did I find presentation inspiration, I also found a few new recipes in these cookbooks that I want to try!

 

Fourth of July Cookbooks 

1. Patriotic Recipes: Full Color VersionCheck PriceWe think of outdoor, summertime food for the 4th of July celebrations.. Sides like corn on the cob, potato salad, skewered veggies or kabobs, french fries, etc are the norm and Popsicles are a wonderful cool-down treat.  Of course, the red, white & blue (strawberries, bananas, & blueberries) fruit salad is a necessity.

How about adding Fourth of July jello shots!¹  Simple layered gelatin and condensed milk make a lovely presentation.

Or, perhaps the Patriotic Ice Sandwiches¹ with a cheesecake center or Firecracker Milkshakes¹ would be fun and delicious to serve.

I was also reminded of my grandmother's ambrosia salad¹ . Why have I never considered serving it for the 4th of July? Just because I was raised seeing it served for Christmas doesn't mean it should be limited to December parties & meals.

4th of July RecipesCheck PriceI laughed out loud at the idea of serving Fourth of July Toast!¹  Easy to make, yet would be a totally awesome way to start the day.

Cookies, oh, yeah! Red, white and blue cookies¹ or Strawberry Graham Cracker Bites² (with teddy bear mini graham crackers) for an all day, anytime snack. 

 

Now I have so many new fun food ideas that I need a week's worth of 4th's in the month of July.  Plus, I am purchasing the two cookbooks instead of just borrowing them now that I have discovered them thanks to KindleUnlimited offering them for free.

¹ Patriotic Recipes by Laura Sommers
² 4th of July Recipes by Ann Sullivan

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Taste of Home Instant Pot Cookbook Review

The "Taste of Home Instant Pot Cookbook" is an absolute must for anyone seeking recipes for their Instant Pot.

A few years ago, my parents gave me an Instant Pot.  I really wanted the Instant Pot and was most grateful for the gift.  However, it has taken time for me to find and perfect recipes cooked in the Instant Pot. 

There is a talent for cooking in the Instant Pot that must be developed through experience.  Or, I guess some just cook by faith.  Unlike the stove top or oven, you can't see what is happening.  Therefore, you are cooking "blind" and trusting the pot to get it right for you.

I love to cook, but I don't like wasting my time and food on a recipe that my family cannot eat.  When testing a new recipe, I am careful to choose the timing.  I want to make sure there are dinner alternatives available for us should the recipe end in disaster.

I also love cookbooks!  Some might even say I enjoy collecting cookbooks.  Let's face it, not all recipes in any cookbook are wonderfully perfect for every family.  If I see a few recipes in a cookbook that I want to try, I'll buy it.  Therefore, I do have a very nice collection of cookbooks.

One of my most recent cookbook acquisitions was another gift from my parents.  They gave me two new cookbooks for Christmas this year.  One of them was the "Taste of Home Instant Pot Cookbook".  My son also gave me two new cookbooks.  Christmas night I was sitting on the couch with my mom pouring over my new cookbooks and getting really excited about testing new recipes.  I have tiny post-its poking out in all of them that mark recipes I want to try, but I started with a recipe from my Taste of Home Instant Pot Cookbook .

Recipes in the Taste of Home Instant Pot Cookbook 

 Taste of Home Instant Pot Cookbook:
Over 100 Recipes Made Easy in the Instant PotCheck PriceThe first meal I cooked was a Cranberry-Mustard Pork Loin.  It was delicious!  We will be having that meal again.  It took less than an hour to prepare and cook the pork loin.  The sauce was quite unique and one I would expect a professional chef to devise.

The second recipe I tried was a little more risky in my opinion.  I've never been keen on mushrooms and the recipe for the Beef Tips called for Portobello mushrooms.  After reading the ingredients and instructions several times, I decided to try it.  After all, I could shove all of mushrooms onto my husband's plate since they are cut into slices.  It just sounded too delicious to pass up.  The Beef Tip recipe is the best new recipe I have cooked in decades!  

The savory beef tips are served over, or alongside, mashed potatoes with the thickened sauce they cooked in.  This meal is so easy to prepare, and again, in an hour.

Both of these meals taste like you spent hours cooking and years to perfect.  They were both fabulous on the first try.  No wasted time or food.  And no need for multiple tests and trials before I got them right.  They were excellent prepared exactly the way the cookbook recipe instructed.

The only concern or challenge I have had with this cookbook is choosing what to cook next!

Beef Tips Instant Pot RecipeCreamy & Delicious Mashed Potatoes Recipe

Using the Taste of Home Instant Pot Cookbook 

The inside cover of this cookbook has "flaps" that can be used as bookmarks. I find them extremely helpful, especially when cooking a specific recipe and referring back to the page for more directions.

This cookbook, like all of the Instant Pot cookbooks I have, uses generic terms like "select manual setting".  I don't have a manual on my Instant Pot, but I have learned that means "PressureCook" on my cooker's settings.  I can only assume this varies by brand, model, or age of manufacturing. 

I recommend reading through the recipe completely before you begin cooking so you know what to expect.

I also recommend pre-measuring ingredients and setting them around your pot.  It would be easy to overlook an ingredient in a recipe, but if you have it already sitting out, you will notice it before you close and lock your lid.  Keep in mind, Instant Pot cooking is not like simmering a pot of stew all day.  You can't add a forgotten ingredient an hour into cooking and it not matter.

 

For additional Instant Pot tips, click here and read the section entitled "Instant Pot Use Tips".  
For the Beef Tips Recipe and Preparation Tips mentioned above, click here.

---

 Instant Pot Ultra, 10-in-1 Pressure Cooker,
6 QuartCheck Price Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made EasyCheck Price

 

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Smoking Meat for Beginners Book Review

Everyone knows that I have a passion for preserving old family recipes. These are recipes passed down from my grandmother, mother, and aunts. You can find these old family recipes along with some new ones on my blog, Sam's Places.

During grilling season here in Western NY I love cooking on my grill. I'm always looking for new ideas and recipes to try on the grill.

A few years ago I started to follow David Farrell's blog oldfatguy.ca. I quickly became a fan and very interested in David's recipes and methods of smoking meats.

At the time I didn't have a smoker, I had a gas grill. I really wanted to try one of David's methods. So I followed his method for his 3-2-1 Spareribs on my gas grill. I picked up some wood chips wrapped them in tinfoil then poked some holes in them. 

I followed his method for seasoning, temperature to maintain, and cooking time. They were delicious and I was hooked.

 

The Old Fat Guy's Guide To Smoking Meat For Beginners

When his book came out I couldn't wait to buy it. I knew that I wanted a smoker but had no idea what type of smoker to buy. After reading the very first section of the book where David explains the benefits and downsides of every type of smoker. I decided that I wanted an offset smoker.

 And, low and behold, for Father's Day my daughter bought me this Char-Griller offset smoker. Now I was all set. 

 I had the book and the smoker.

The next part of the book will explain all about accessories for your smoker. What you need from temperature control, cleaning your equipment, cooking utensils, types of wood for smoking, and much more.

Then, David tells us how to get your smoker ready no matter what smoker you have. There is a whole section dedicated to food safety. I found this to be very helpful with tips on cross-contamination, dangerous ingredients, and improper storage.

You will find classic recipes and methods along with appetizers, rubs, sauces, and marinades. Read about David's many successes and some of his failures along the way. 

This is my go-to book along with David's blog whenever I'm preparing to smoke something. You'll find this book easy to read and non-technical. This is a perfect gift idea for not only beginners, but even the most experienced smokers will find useful information in this book.

The Old Fat Guy's Guide to Smoking Meat for Beginners

 

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Feast Of The Seven Fishes Book Review

Is your family archive of recipes full of recipes tucked away in notebooks, on napkins, folded pieces of paper and the old school recipe cards? And haven't you always wanted to turn those treasured recipes into a book along with the family memories?

In Feast Of The Seven Fishes a families' authentic Italian recipes are shared in combination with the stories of each recipe and the neighborhood which shaped this family and its' traditions.

Memoir + Cookbook

Feast Of The Seven Fishes: A Brooklyn Italian's Recipes Celebrating Food & Family by Daniel Paterna is a combination memoir and cookbook. This is the story of the community of Bensonhurst in Brooklyn and the impact the community had upon the author and his family through the generations. Food, family and community are interwoven with delightful neighborhood anecdotes with the impact of remembering history for those who grew up in Bensonhurst and to preserve it for future generations.

The story of Bensonhurst will resonate if your Grandma, food, family dinners and family owned neighborhood shops were apart of your community. It is rare for a cookbook to read as a memoir and vice versa which is what makes this combination so unique and enjoyable.

The Recipes

Do you have a treasure trove of family recipes written or typed on the old school index recipe cards? I suspect you do and the photos of this families' recipes handwritten on index cards certainly evoke fond memories of my Grandma and Mom's favorite recipes! And of course there are the personalized "notes" on the cards ...

The authentic Italian recipes are detailed throughout the journey of the neighborhood as the author recalls the family food shops which were an integral and historical part of the family recipes. 

Take a journey through each major holiday and the traditional Italian recipes which accompany each holiday.  The chapter with a compilation of Feast Of The Seven Fishes recipes is amazing and slightly intimidating (due to the number of dishes) for one who has never cooked such a feast! However, the recipes are inspiring to all cooks to either compare your family recipe or for those seeking authentic Italian recipes.

I am excited to cook these recipes and up my cooking game with authentic Italian recipes! Memoir fans and cookbook fans are sure to enjoy this book. This is a perfect gift for those who want real Italian recipes - old school - and aren't those recipes usually the best!

I received this book from the Publisher in exchange for an unbiased review.

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Favorite TV Show Cookbooks

I love finding new recipes and I particularly love finding home cooking family recipes! Cooking shows have become quite a business with channels devoted to cooking 24/7, but are the recipes good?

I separate TV Show Cooks from Celebrity Cooks as cooks who became popular because of their TV show versus a celebrity introducing a cookbook as part of their brand.

Defining a good recipe is of course subjective, but some of the main components for me of a good recipe include: easy, real ingredients, affordable and authentic. I'll never forget one of the first recipes I tried from a TV show tasted wonderful; however it was one of the most time consuming recipes I have ever made with expensive ingredients I had to search the city to obtain. Easy and affordable it was not.

However, I am now a more seasoned cook and recipe evaluator and always love a 'good' cookbook. There is still nothing like a full size cookbook to give or receive; the internet is quick and convenient to find recipes, but is not the same experience of reading a cookbook.

There are a few TV Show Cookbooks I regularly visit and find the recipes promise as deliver. I also am a fan of their TV Show and regularly watch their shows.

Here are a few of my favorites:

Home Cooking With Trisha Yearwood 

Love these recipes! I am a fan of Trisha's family recipes. I also enjoy watching the cooking show with Trisha.

Home Cooking is full of family recipes made with recognizable ingredients, but with their family tweak on
the recipes.

Yummy southern cooking!

Fun snack recipe >> Sweet And Saltines Recipe

In The Kitchen With David: Comfort Foods That Take You Home

David Venable is QVC's Foodie and cooking show host. I stumbled upon David's show and the show became a favorite as I love to look at the new kitchen gadgets; unfortunately for QVC I am a watcher not a buyer, but did purchase and enjoy David's cookbook.
All recipes are easy and true comfort food.

When I am searching for an old or new comfort food recipe I turn to this cookbook for ideas.

David's classic recipe >> Mashed Potatoes Three Ways

Pioneer Woman A Year Of Holidays

I am a fan of the Pioneer Woman. Real ingredients with no apologies. There is a place for real butter, real cream and all things comfort food (in moderation of course!)
What is nice about this cookbook is the organization by holiday.

A Year Of Holidays is a great resource for traditional and perhaps new ideas for your holiday menu.

All meals of a holiday are covered in each chapter which is so clever and reader friendly.

A favorite Pioneer Woman recipe >> Perfect Pot Roast Recipe






Any of these three cookbooks make a great gift for your favorite cook! Bon Appetit!

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Minestrone Soup Recipe for the Instant Pot

When Bev reviewed the Instant Pot here on Review This Reviews, I knew I had to have one too!  It immediately went on my own Christmas wish list.

Mom and Dad granted my wish and gifted me with an Instant Pot, plus a fabulous Instant Pot Cookbook by Jennifer Smith.  It is listed as a #1 Best Seller on Amazon and there is an excellent reason why.  It truly is packed full of great recipes for the Instant Pot, as well as tips and Instant Pot use instructions.  I was extremely grateful for the use instructions!  The instructions that came with the cooker were not as clear as Jennifer Smith's instructions in her published cookbook.

One great recipe in my new cookbook is the Minestrone Soup recipe.  One of my all time favorite soups is minestrone soup, but before I had my Instant Pot, I had never made it at home.  It was always a specialty that I treated myself to when we dined at our favorite Italian restaurant.  However, I no longer have to dine out to have excellent minestrone soup!  

Minestrone Soup Recipe from the Instant Pot Cookbook
by Jennifer Smith  

I made few changes to Jennifer Smith's minestrone soup recipe, but they were simple changes.  I add more carrots and less onion.  Plus, I leave out the garlic completely.  I've never been a fan of garlic and find that I prefer this soup without it.

I am sharing my version of the Minestrone Soup recipe for the Instant Pot, but you can certainly have Jennifer Smith's original version if you wish to purchase the cookbook.  It really is worth buying.  There are several other great recipes in it that I have already tried and love.  Without it, I might have ended up returning my Instant Pot.  The recipes and instructions that came with it were confusing and unappetizing. 

Minestrone Soup Instant Pot Recipe

Ingredients

• 2 Tbsp Olive Oil
• 1/2 of a White Onion
• 2 Celery Stalks, diced
• 2 large Carrots, diced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt & Pepper to taste
• 28 oz can Diced Tomatoes
• 1/2 Cup Fresh Spinach, chopped
• 1 Cup Elbow Pasta or Bow Tie Pasta (bow tie shown, but either is delicious)
• 4 Cups Vegetable Broth (I use Simple Truth Organic)
• 1 Bay Leaf
• 15 oz can White Beans  (I use Great Northern Beans)

 Directions

1. Preheat the Instant Pot by selecting Saute.  Add & heat the oil 
2. Add the onion, celery & carrots.  Saute for 5-6 minutes in the heated oil, stirring constantly
3. Stir in basil, oregano, salt & pepper
4. Stir in diced tomatoes, chopped spinach, pasta, broth & bay leaf
5. Press the Cancel button to stop the Saute function
6. Close and lock the lid.  Select Pressurecook button and cook on high for 6 minutes  (note:  it takes a few minutes to heat to cooking temperate.  The cooker timer will not start counting down until it reaches the high temperature.)
7. When the timer beeps, let the soup sit for 2 minutes, then use the quick release valve on the lid to completely release the very hot steam.  Carefully unlock and left the lid.
8. Add the White Beans and stir
9. Remove the Bay Leaf that was used for seasoning.  They are not very tasty to eat.

Now, it is ready to serve!

Instant Pot Use Tips
Based on My Personal Experience

The Instant Pot has a few things that are totally different than any other cooker that I have ever used. 

First to note is the steam release valve on the top.  There is a lot of hot steam and pressure that builds up inside the pot and that hot steam must be released before you unlock the lid.  The Instant Pot makes that easy with the release value on the lid, but you need to stand back away from the steam.  I also recommend pulling it out and away from the underside of your top kitchen cabinets.  It will cause a moisture buildup on your cabinets if you allow the steam to release under the cabinet.  The steam release takes at least 30 seconds to fully disperse.  There is a secondary pop-up valve indicator on the lid that lets you know when it is safe to open the lid.

Second to note is the timer and recipe cook time.  The recipes tell you the cook time, but that time does not include the heating time.  The Instant Pot temperature must reach the cooking point before the timer will start counting down.  That takes several additional minutes for my Instant Pot.

Third to note is the difference in the recipes cooking selection buttons versus how my Instant Pot buttons are labeled.  For instance, this recipe states to "select Manual", but my Instant Pot button is labeled "Pressurecook".  I am guessing that is based on the age or model of your Instant Pot.  You will need to familiarize yourself with your Instant Pot buttons before you start cooking with these recipes.

Selecting and Setting the Timer is a little confusing at first.  It is like a digital alarm clock or automobile clock.  You turn the knob to make a selection on the display and then press the knob to change the timer numbers.  Perhaps that is just me, but I thought mine was broken the first time I used it.

 Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Beginners and Advanced Users. Try Easy and Healthy Instant Pot Recipes.Check Price Instant Pot Ultra, 10-in-1 Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, and more, Includes App With Over 800 Recipes, Stainless Steel, 6 QuartCheck Price

 

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Minestrone Soup Recipe for the Instant Pot Written by:

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