Cook It in Your Dutch Oven: 150 Foolproof Recipes Tailor-Made for Your Kitchen's Most Versatile Pot

This is a great book! Sure, I’d have preferred it to be hardback & yes, you will need to do some work translating some ingredients/terms from American into English but that’s a small price to pay. There are conversion charts at the back for measures & temperatures & even a guide to various pots. Great illustrations showing your goal, good choice of recipes & all simply explained. I’m tempted to look for more works in the America’s Test Kitchen range.

Great cook book!

I was surprised the book arrived as fast as it did given planes are not flying as often. There are a good variety off recipes in the book which are well thought out and instructions are easy to follow. it is an American sourced/printed book so you will need to convert some things but the book has easy to follow tables in it that will help.

I’ve had this book less than a week. I got a new Dutch oven, and I’ve cooked 4 recipes from this book. Every one was amazing! Easy, not too many ingredients, everything is explained really well and the photos are beautiful. Usually, I cook just one or two recipes in any given cookbook. I plan to cook many more recipes and I’d strongly recommend this book !

I just acquired a beautiful Le Creuset Dutch Oven, and this sounded like a good cookbook for it. From America's Test Kitchen, which always seems to produce excellent cookbooks with a good collection of recipes. This one has a lot of intriguing recipes, each one with great and useful instructions. If you're into serious cooking, this is a good choice. I've become a big fan of America's Test Kitchen because I'm at a point in life where I can indulge in learning more cooking techniques. What you really learn from these recipes is the role of different ingredients to the flavor of a dish. The Classic Beef Stew is one example. I've made beef stew my entire life, but nothing that comes close to this particular recipe. It turned out rich, delicious and the depth of flavor was incredible. There were some surprising ingredients I never saw in a beef stew before (one example is the use of chicken brother rather than the expected beef broth), and the overall prep made all the difference. I haven't tried a lot of the recipes yet, but I've identified a great many I plan to try. Each recipe start with an indication of the time it takes, prep to cooking to finish. Every recipe has ATK's usual discussion of what they are using and why, why a particular method of prep is important, and so on. The recipes aren't massively time consuming in most cases, but they are not the quick type of "throw it all in a pot and book" type recipes. What I have learned from ATK and also their Cook's Magazine is that how to prepare food really does make a major difference in the end product.