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Summary
Summary
The updated version of a best-selling classic
Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. Now fully revised and expanded this new edition offers more than 1000 recipes for all your favorite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip cookies. There are also expanded tutorials on grilling, baking, stir frying and much more. This is the ultimate cooking resource for novice and experienced cooks alike.
Author Notes
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America's Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook's Illustrated magazine and Cook's Country magazine, the public television cooking shows America's Test Kitchen and Cook's Country from America's Test Kitchen, America's Test Kitchen Radio, and the online America's Test Kitchen Cooking School.
Reviews (2)
Publisher's Weekly 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. (Oct.) 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. (c) Copyright PWxyz, LLC. All rights reserved
Library Journal Review
Cook's Illustrated magazine is ten years old now, and this updated collection from its pages (the original was published in 1999) includes 300 more than the first (1000 total) and four times as many illustrations (800 total). Although there are more contemporary dishes, the majority are for traditional favorites such as Cream of Tomato Soup because the aim was to provide the best version of beloved kitchen standards (some, like Macaroni Salad and Tuna Noodle Casserole, seem more than a little dated). As in the magazine, recipe notes cover what worked and what didn't during recipe testing, with the result that there are, for example, two full pages of text about Corn Chowder before the recipe itself appears. The many fans of the magazine, obviously, relish such detail, while other cooks might prefer Irma S. Rombauer and others' All New, All Purpose Joy of Cooking, which offers less talk and hundreds more recipes, or the new Gourmet Cookbook (see review below), with about the same number of recipes but a far more diverse and sophisticated selection. Nevertheless, this is an essential purchase for most libraries. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Welcome to America's Test Kitchen | p. x |
| Introduction | p. xi |
| Chapter 1 Appetizers | p. 1 |
| Chapter 2 Soups | p. 31 |
| Chapter 3 Salads | p. 75 |
| Chapter 4 Vegetables | p. 123 |
| Chapter 5 Rice, Grains, and Beans | p. 207 |
| Chapter 6 Pasta and Noodles | p. 235 |
| Chapter 7 Poultry | p. 303 |
| Chapter 8 Beef | p. 385 |
| Chapter 9 Pork | p. 453 |
| Chapter 10 Lamb | p. 485 |
| Chapter 11 Fish and Shellfish | p. 497 |
| Chapter 12 Stews | p. 537 |
| Chapter 13 Grilling | p. 561 |
| Chapter 14 Eggs and Breakfast | p. 627 |
| Chapter 15 Pizza, Calzones, and Foccacia | p. 661 |
| Chapter 16 Quick Breads, Muffins, and Biscuits | p. 683 |
| Chapter 17 Yeast Breads | p. 723 |
| Chapter 18 Cookies, Brownies, and Bar Cookies | p. 767 |
| Chapter 19 Cakes | p. 823 |
| Chapter 20 Pies and Tarts | p. 879 |
| Chapter 21 Crisps, Cobblers, and Other Fruit Desserts | p. 929 |
| Chapter 22 Puddings, Custards, Souffles, and Ice Cream | p. 951 |
| Index | p. 991 |
| A Note on Conversion | p. 1027 |
