I’m interested in every book Cook’s Illustrated/America’s Test Kitchen puts out, but I like this collection somewhat less than others I have. The recipes seem lengthy to prepare (to my count, only 11 of the 75 entrees have prep times of 30 mins or less) and I found myself revisiting whether it's worth 60-90 mins to get just two servings of a food that is typically well-suited to leftovers or portions to freeze for a second meal. Also, a surprising number of dishes simply do not appeal to me … not to eat if offered to me, much less to prepare myself.

The recipes here are for main dishes (some including a side), evenly divided among poultry, beef, pork, seafood and vegetarian. There are also 15 recipes for additional sides, mostly variations of potatoes, rice, other grains and a few vegetables. Recipes do not contain nutrition info. I like the idea that in a few recipes, the key to scaling down is to use different cuts of meat than what is typical -- for example, sirloin steak tips instead of a big chuck roast for beef stew, or bone-in pork chops instead of a shoulder for pulled pork.

I also like the armchair-cooking aspect of reading through Cook’s Illustrated books -- the full-page color photos, the trademark text with background, tutorials and tips that make me more knowledgeable. A pleasure.

(Review based on a copy of the book provided by the publisher.) ( )