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The New Best Recipe (Best Recipe)

by

The New Best Recipe (Best Recipe) Cover

ISBN13: 9780936184746
ISBN10: 0936184744
Condition: Standard
Dustjacket: Less Than Standard
All Product Details

Only 1 left in stock at $24.00!

 

Staff Pick

Need to make cornbread? Roast a turkey? Make really tasty waffles? This is the cookbook I grab when I need recipes that work. Short on the eye candy, long on good explanations and extremely useful tips and techniques.
Recommended by Mary Jo, Powells.com

It really is the best. Over a thousand über-tested recipes (Cook's Illustrated is a test kitchen), methods, shortcuts (and when you shouldn't take them), tips, a little relevant kitchen science (but not too much!) so you know the whys as well as the how-tos. It teaches you to cook while you're cooking. I've never been disappointed by The New Best Recipe since I got my copy when it came out in 2004.
Recommended by Barb, Powells.com

New Best Recipe is a teacher to the new cook and a mentor to the experienced. I can whip up a gourmet meal out of recipes in my head, but I can get stumped by having to make gravy. For years this has been my go-to book when faced with the complexities of gravy, pot roast, and how to hard-boil an egg. My copy of NBR has the hallmarks of a well-loved cookbook: it's grubby, greasy, and falls open at the most used pages.
Recommended by Tracey T., Powells.com

If I have to pick one book, I want it to be the book that explains in detail how it tested multiple versions of each recipe, what the results were, why the authors picked the one they decided was best, and what variations they suggest. At a thousand fully-explained recipes, this dictionary-size reference book is the first one I consult for everything from eggplant Parmesan to steamed mussels to carrot cake. Much more authoritative than Googling, it's the Consumer Reports of classic recipes.
Recommended by Suzanne G., Powells.com

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.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 4 comments:

angelgirlstar224, September 10, 2008 (view all comments by angelgirlstar224)
Me my mom and my brother love this book!!!! it totally is a great book to cook for family party meals any holiday!!! Get this BOOK!!
Was this comment helpful? | Yes | No
(10 of 17 readers found this comment helpful)
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).
Was this comment helpful? | Yes | No
(6 of 14 readers found this comment helpful)
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.
Was this comment helpful? | Yes | No
(18 of 26 readers found this comment helpful)
View all 4 comments

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
Subject:
Cooking and Food-Culinary Reference
Copyright:
Series:
Best Recipe
Publication Date:
20041031
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
1028
Dimensions:
11.24x8.62x1.81 in. 5.22 lbs.

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Related Subjects


Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Special Occasions » Entertaining
Featured Titles » General

The New Best Recipe (Best Recipe) Used Hardcover
0 stars - 0 reviews
$24.00 In Stock
Product details 1028 pages America's Test Kitchen - English 9780936184746 Reviews:
"Staff Pick" by ,

Need to make cornbread? Roast a turkey? Make really tasty waffles? This is the cookbook I grab when I need recipes that work. Short on the eye candy, long on good explanations and extremely useful tips and techniques.

"Staff Pick" by ,

It really is the best. Over a thousand über-tested recipes (Cook's Illustrated is a test kitchen), methods, shortcuts (and when you shouldn't take them), tips, a little relevant kitchen science (but not too much!) so you know the whys as well as the how-tos. It teaches you to cook while you're cooking. I've never been disappointed by The New Best Recipe since I got my copy when it came out in 2004.

"Staff Pick" by ,

New Best Recipe is a teacher to the new cook and a mentor to the experienced. I can whip up a gourmet meal out of recipes in my head, but I can get stumped by having to make gravy. For years this has been my go-to book when faced with the complexities of gravy, pot roast, and how to hard-boil an egg. My copy of NBR has the hallmarks of a well-loved cookbook: it's grubby, greasy, and falls open at the most used pages.

"Staff Pick" by ,

If I have to pick one book, I want it to be the book that explains in detail how it tested multiple versions of each recipe, what the results were, why the authors picked the one they decided was best, and what variations they suggest. At a thousand fully-explained recipes, this dictionary-size reference book is the first one I consult for everything from eggplant Parmesan to steamed mussels to carrot cake. Much more authoritative than Googling, it's the Consumer Reports of classic recipes.

"Publishers Weekly Review" by , "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" by , 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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