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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine

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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine Cover

ISBN13: 9781933615899
ISBN10: 1933615893
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Synopses & Reviews

Publisher Comments:

Cook's Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus — developing recipes that work the first time and every time; it's as simple as that. For the first time since the magazine's inception, more than 2,000 of Cook's Illustrated's landmark recipes have been carefully compiled into a wide-ranging compendium that shows you how to make your favorite dishes better. A must-have collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime — and guarantees impeccable results.

Review:

"Fans of the America's Test Kitchen empire know that it's a reliable source, both for recipes that consistently produce good results and for a continuous stream of cookbooks that recycle the content from previous compilations, magazines, and TV episodes. The 2,000 recipes include some fresh flavors in the form of small bites (potstickers; bruschetta with summer squash, bacon and blue cheese); more challenging salads (orange-jicama with sweet and spicy peppers), and technically complicated desserts (French meringue cookies; baklava). With recipes for fried chicken, steak tips with mushroom-onion gravy, and four-cheese lasagna, entrees hew closer to traditional hearty staples. Throughout are the helpful tips and exacting illustrations that make ATK a peerless source for culinary wisdom — from rolling a filled omelet to removing beet stains from a cutting board. With a front-loaded by-the-recipe contents page that makes navigating the sizable book much easier, this volume is a wonderfully comprehensive guide for budding chefs." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

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Average customer rating based on 2 comments:

Gary Becker, August 10, 2012 (view all comments by Gary Becker)
We had been saving all the Cooks magazines from forever, then this book came out-Thank Heavens, now we have everything we need in one source. The best thing are all the tips and the difficulty of selecting just the right recipe for a great meal has been done for us. As newly retired people, we really didn't cook much while we were working and this book gives all the instruction to preparing just the right combination of foods along with the how to we really appreciate....need to update our skills-Thanks Cooks!
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Kathleen W, September 29, 2011 (view all comments by Kathleen W)
I have enjoyed Cooks Illustrated Magazine over the years, and I have always appreciated the fact that the recipes really do work! I love the explanations about why they work; it's really like being a part of a cooking class. Although I have not had the pleasure of looking at this new book yet, I know from my experience with Cooks Illustrated that it has to be excellent. It is #1 on my wish list!
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Product Details

ISBN:
9781933615899
Author:
The Editors at Cook's Illustrated
Publisher:
Cook's Illustrated
Author:
Cook's Illustrated Magazine
Subject:
Cooking and Food-General
Publication Date:
20111031
Binding:
HARDCOVER
Language:
English

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Related Subjects


Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Featured Titles » General

The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine New Hardcover
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$40.00 In Stock
Product details pages Cook's Illustrated - English 9781933615899 Reviews:
"Publishers Weekly Review" by , "Fans of the America's Test Kitchen empire know that it's a reliable source, both for recipes that consistently produce good results and for a continuous stream of cookbooks that recycle the content from previous compilations, magazines, and TV episodes. The 2,000 recipes include some fresh flavors in the form of small bites (potstickers; bruschetta with summer squash, bacon and blue cheese); more challenging salads (orange-jicama with sweet and spicy peppers), and technically complicated desserts (French meringue cookies; baklava). With recipes for fried chicken, steak tips with mushroom-onion gravy, and four-cheese lasagna, entrees hew closer to traditional hearty staples. Throughout are the helpful tips and exacting illustrations that make ATK a peerless source for culinary wisdom — from rolling a filled omelet to removing beet stains from a cutting board. With a front-loaded by-the-recipe contents page that makes navigating the sizable book much easier, this volume is a wonderfully comprehensive guide for budding chefs." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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