The Complete Cook's Country Season 12 TV Show Cookbook

There are so many different kinds of “American” food, and here at Cook’s Country, we celebrate them all. We dig into big-city fare like Philadelphia-style Drop Meatballs or St. Louis-style Gooey Butter Cake Bars. Then there are the elusive regional favorites such as Texas Barbecue Brisket, which we spent two years trying to perfect. But we nailed the recipe well enough that even Daniel Vaughn, Barbecue Editor for Texas Monthly, is a fan: “I haven’t had brisket this good with this little effort, especially given that it can be done on a $99 grill.”

Classic Roast Beef Tenderloin is a showstopper of a dish, but it’s expensive and it can be unwieldy to cook—a high wire act for any cook. We found the best approach is to divide and conquer. Still thinking about those amazing Shrimp Po’Boys you had in New Orleans? Our crispy-crunchy recipe calls for double dredging and rest in the refrigerator before frying. Looking for a great Coconut Cream Pie? Your search stops with our latest Cook’s Country TV Cookbook. We pack sweetened coconut into the crust and custard, and sprinkle toasted coconut over the fluffy whipped cream topping.