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The New Best Recipe (Best Recipe)
by Cooks Illustrated

The New Best Recipe (Best Recipe) Cover

Synopses & Reviews

Publisher Comments:

With The New Best Recipe, we invite you into America?s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook.

Complete with recipes ranging from appetizers to desserts, The New Best Recipe promises to be a classic and timeless kitchen companion.

Review:

"A literal encyclopedia of recipes (culled from the magazine), this revision to Cook's Illustrated's popular The Best Recipe is almost double in size and includes more than 1,000 recipes. Cook's Illustrated is known for careful (some would say compulsive) testing of recipes with a focus on foolproof technique; detailed line drawings that take readers step-by-step through recipes; and opinionated guides that assert that their way is the best way. This methodology appeals particularly to a specific kind of cook, one with a primarily scientific rather than artistic or intuitive approach to cooking. Though there are a few photographs, readers who buy cookbooks for full-color photographs and personal anecdotes aren't likely to be drawn to this work. Twenty-two chapters cover appetizers to desserts. Even the simplest tasks, such as blanching vegetables or peeling an egg, are explained and illustrated in detail. More involved techniques include brining poultry and roasting a turkey. Pad Thai gets a full-page description with photographs to help home cooks learn how to properly soak the noodles. Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters. Forecast: A 10-city author tour, national publicity campaign and regional holiday catalogue ads will target Cook's Illustrated fans and could make this a strong holiday seller." Publishers Weekly (Copyright 2004 Reed Business Information, Inc.)

Synopsis:

The flagship book of the award-winning, best-selling series, is back-bigger and better than ever. Fully-updated and double the size of the original, this new edition boasts 22 chapters covering 1,000 foolproof recipes. 40% new recipes pack this 1,000-page, one-stop source for the best-tested recipes in America.
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What Our Readers Are Saying

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Average customer rating based on 3 comments:
corri.goates, September 5, 2008 (view all comments by corri.goates)
If you are looking for a cookbook this one is the one to buy. They've done all of the work for you in testing variations of every recipe and only using the best. All of the instructions are clear and concise, laying out exactly what ingredients work best (and my favorite part...how they came to that conclusion). It includes 1000 recipes and is an amazing value (also makes a great gift).
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Diane McLeod, November 7, 2007 (view all comments by Diane McLeod)
I have probably 500 cookbooks. I got this cookbook two years ago and I will be discarding 95% of those old cookbooks. This book is AWESOME!! It has everything but candy recipes in easy to follow format with explanations of what does and does NOT work. Far and away the best cookbook out there.
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sbuckle1, September 18, 2006 (view all comments by sbuckle1)
This book is indispensible. Not only does it give great recipes, but it explains why you do seemingly strange things to food. For example, their eggplant parmesan recipe calls for salting the eggplant until it expresses water. Just as I Was about to skip that step, the book explains that this removes the bitterness, excess water, and softens the texture! After reading the preamble, you can't go wrong on any recipe, and you know if you'll be making cakey brownies or fudgy ones.
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Product Details

ISBN:
9780936184746
Manufactured:
Burgoyne, John
Author:
Tremblay, Carl
Illustrator:
Burgoyne, John
Author:
Editors of Cook's Illustrated
Author:
Cook's Illustrated Magazine
Publisher:
America's Test Kitchen
Subject:
Reference
Subject:
Holiday - General
Series:
Best Recipe
Publication Date:
October 2004
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
1028
Dimensions:
11.24x8.62x1.81 in. 5.22 lbs.
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