PBS will release the seventh season of its fan favorite cooking series Cook’s Country tomorrow. The series’ seventh season is another delectable treat for any foodies and lovers of the culinary arts out there. Much like its “sister series” America’s Test Kitchen, the central aspect of this season’s success is that it continues to make the food the star instead of the hosts. And also just as with that series, it also offers the same content as that series, proving once more that cooking is a science rather than just standing over a hot stove. Rounding out this latest release’s success is the fact that every one of the dishes features throughout the season are also presented with their own printable recipes. Each of the factors noted by themselves play their own important part in the enjoyment of Cook’s Country: Season 7. Collectively, all three factors make this latest collection of episodes one more delectable season of one of television’s top two cooking series. The other top candidate: That’s right. It’s America’s Test Kitchen.
Cook’s Country and America’s Test Kitchen are the top two cooking series on television today. That is merely the opinion of this critic. It is not a statement by the numbers. Though, it would be interesting to see the numbers for both of these hit PBS series. Getting back on topic, one of the reasons that Cook’s Country—much like its “sister series”—has remained so popular among audiences now seven seasons in is that it makes the food the star, not the hosts. Far too many of the cooking shows on the likes of Food Network, Travel Channel, Fox, and Cooking Channel make the people the stars. A cooking show shouldn’t be about the people. It should be about the food. Thank goodness this series has stuck to that constant now seven seasons in. And the food is definitely mouth-watering to say the least. Breakfast, lunch and dinner are all featured here. From the rise and shine “Impossible” Ham-and-cheese pie to the Grilled Cowboy-Cut rib eyes and Grilled Caesar Salad for lunch to the Slow-Cooker Baked Ziti for lunch, there are plenty of tantalizing dishes for audiences of all tastes. There are even some great desert recipes in the form of the Strawberry Pretzel Salad, Italian Cream Cake, and Summer Berry Pudding. There are plenty of other recipes from which audiences will find their favorite(s). Regardless of which recipe(s) audiences pick, the vast selection and styles show the respect that the series’ hosts and heads have for food and its role in the world. It’s just one way in which this season continues the long-held tradition of Cook’s Country to make the food the star of the show. And that continued tradition is just one part of why audiences will appreciate the series’ seventh season in its DVD release.
The long-held tradition of making the food the star rather than the hosts is a big part of what has made Cook’s Country and its “sister series” hits among audiences for so many years. Just as important to the enjoyment of Cook’s Country: Season Seven is the focus on food’s history and its educational importance. This is another long-held tradition that has made Cook’s Country just as much of a hit as ATK. Audiences learn how different ingredients and chemicals interact with one another in each episode. They also learn little tidbits along the way that make this season just as interesting as the series’ previous seasons. One example of those tidbits is the importance of using room temperature milk versus cold milk in making homemade cinnamon buns. There’s even some history tossed in throughout various episodes. One of the more interesting pieces of history that audiences will learn is that the New Orleans Barbecue Shrimp actually uses no barbecue sauce at all. It in fact uses spices and butter among other elements. Host Christopher Kimball and his co-cook in that episode explain where the misleading name came from. It’s a pretty interesting little lesson. And it’s just one more example of why the educational content of Cook’s Country: Season 7 makes this season another wonderful collection for any foodie and lover of the culinary arts.
The combination of educational content and focus on food rather than people makes Cook’s Country: Season 7 well worth the watch by any foodie and lover of the culinary arts. As enjoyable as the pair makes this season’s episodes, there is still one aspect of this box set worth noting that makes it enjoyable. That final factor is the inclusion of a full set of printable recipes. Every dish presented in this double-disc set is accompanied by its own printable recipe in .pdf format. So all a person needs to print them out is Adboe Reader. This is important to note in that audiences don’t get this with ATK‘s home releases. There are some recipes in its home releases. But they rarely include every recipe for audiences to try themselves. Cook’s Country: Season 7 is the exact opposite. Audiences can print out any of the recipes or all of them and start up their very own cookbook (or expand said cookbook). That way, audiences can try out any of the recipes from this season for themselves whenever they want. This aspect together with the show’s continued educational content, and its focus on food rather than people, makes Cook’s Country: Season 7 whole. It makes this set another great addition to the home library of any foodie and lover of the culinary arts.
Cook’s Country: Season 7 is available now on two-disc DVD bo set. It can be ordered direct from PBS’ online store at http://www.shoppbs.org/product/index.jsp?productId=46781986&cp=&sr=1&kw=cooks+country+season+7&origkw=Cook%27s+Country+Season+7&parentPage=search. More information on this and other seasons of Cook’s Country is available online at:
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