The Complete Cook's Country Season 13 TV Show Cookbook

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CN20
Special Price $19.95 Regular Price $34.99
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Watch, cook, and learn along with the new season.

The Complete Cook’s Country TV Show Cookbook features every recipe and every review from the hit TV show (including the season airing now)! Watch and cook along as your favorite cast members tackle classic recipes such as Cheesy Stuffed Shells, One-Batch Fried Chicken, Shrimp Tacos, Sliders, and Crushed Red Potatoes with Garlic and Herbs. Discover regional recipes with global origins such as Shrimp Mozambique and Monterey Bay Cioppino. Or bolster your baking skills with irresistible sweets, treats, and pastries such as Pennsylvania Dutch Apple Pie, Amish Cinnamon Bread, Thin and Crispy Chocolate Chip Cookies, and Triple-Chocolate Sticky Buns. The book includes an updated 55-page buying guide showcasing our favorite ingredients and kitchen equipment. From can openers, herb keepers, and inexpensive stand mixers to ketchup, crumbled feta, milk chocolate, and more, you’ll learn how to shop smarter and save money with our unbiased reviews. 

In addition to the 470+ recipes and 400+ ratings, you’ll enjoy behind-the-scenes photos, a complete episode directory for all 13 seasons, technique tutorials, and more!

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Some of the Recipes You'll Find Inside:


Grilled Jerk Chicken

For our version of grilled jerk chicken, we started by creating a jerk paste brimming with spices. After marinating bone-in chicken pieces in the paste, we first cooked the chicken on the cooler side of the grill, covered, which helped the marinade stick to the chicken. Once the chicken was cooked through, we brushed it with a little reserved marinade for a fresh burst of jerk flavor and seared it on the hotter side of the grill. Jerk chicken is traditionally smoked, but tasters still loved the charred flavor of this grilled version.

Eggplant Pecorino

In many eggplant Parmesan recipes the eggplant slices are drowned in red sauce and melted cheeses, a preparation that tastes great but can detract from the mild eggplant flavor. We prepared a lighter sauce using tomatoes, onion, garlic, anchovies, and other spices. We decided to skip the Parmesan cheese in favor of tangy Pecorino Romano. To prevent the eggplant slices from getting buried underneath a single layer of sauce and cheese, we assembled the slices in layers.

North Carolina Cheese Biscuits

Taking inspiration from biscuits found in Rocky Mount, North Carolina, we set out to capture the rich flavor and gooey texture of these irresistible rounds. While regional recipes employ hoop cheese, we opted for yellow sharp cheddar cheese, which is more widely available; plus, we found that it offered a pleasant tangy flavor. To achieve a fluffy texture, we baked the dough in a cake pan, which created a higher rise.

Gooey Butter Cake Bars

With shortbread crust, custardy filling, and meringue-like topping, these cake bars can hold their own against any cookie! To perfect our filling, we used cream cheese, butter, eggs, and vanilla. Using shortbread for the base gave the cake bars the needed structure to support the middle layer of custard under the crispy, crackly baked top. We finished the bars with a dusting of confectioners’ sugar.  

Details

Recipes: 475+
Format: Softcover
Pages: 864
Item Number: CN20
Item Weight: 4.25 pounds 


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New from Cook’s Country TV Season 13:


NEW RECIPES
  • Potato-Cheddar Pierogi
  • Adjaruli Khachapuri
  • Fresh Tomato Galette
NEW EQUIPMENT REVIEWS
  • Liquid Measuring Cups
  • Inexpensive Stand Mixers
  • Herb Keepers
NEW TASTE TESTS
  • Crumbled Feta
  • Cumin
  • Lard

Devour another year of great American recipes:


Why This Recipe Works

Learn our approach to each recipe with our bite-size explanations of how we made them foolproof. We share the reasoning behind our decisions to deviate from (or stick to) traditional preparation methods and ingredients.

Streamlined Techniques

Step-by-step photos simplify recipe techniques in an easy to understand format with full-color photography. Some of the tutorials you’ll find for season 13 recipes in the book include: Three Keys to a Savory, Not Soggy, Tart for our Fresh Tomato Galette; Stages of Beauty and Bliss for our Adjaruli Khachapuri, and How to Season Deeply and Cook Evenly for our Slow-Roasted Fresh Ham.

On The Road Sidebars

Discover the inspiration for our recipes. We share the restaurants, people, places, and stories that deepened our appreciation for the diversity of dishes across the country.