It's Raining Books Sale
 
 

Recently Viewed clear list


Original Essays | September 18, 2014

Lin Enger: IMG Knowing vs. Knowing



On a hot July evening years ago, my Toyota Tercel overheated on a flat stretch of highway north of Cedar Rapids, Iowa. A steam geyser shot up from... Continue »
  1. $17.47 Sale Hardcover add to wish list

    The High Divide

    Lin Enger 9781616203757

spacer

The New Best Recipe (Best Recipe)

by

The New Best Recipe (Best Recipe) Cover

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

Only 2 left in stock at $24.00!

 

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)
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.
Was this comment helpful? | Yes | No
(7 of 12 readers found this comment helpful)
 1-4 of 4

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.

Other books you might like

  1. The America's Test Kitchen Family...
    Used Ring Binder $26.00
  2. Big Small Plates Used Hardcover $11.95
  3. A New Way to Cook Used Hardcover $4.50
  4. The King Arthur Flour Baker's Companion
    Used Hardcover $18.50
  5. Jonathan Strange and Mr. Norrell
    Used Hardcover $3.50
  6. Baking with Julia: Savor the Joys of...
    Used Hardcover $12.95

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.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.