The New Best Recipe: All-New Edition
  • The New Best Recipe: All-New Edition
  • The New Best Recipe: All-New Edition
  • The New Best Recipe: All-New Edition
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The New Best Recipe: All-New Edition

4.5 37
by Cook's Illustrated Magazine, John Burgoyne
     
 

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

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Overview

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.

Editorial Reviews

Publishers Weekly
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. Copyright 2004 Reed Business Information.
Library Journal
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. Copyright 2004 Reed Business Information.

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Product Details

ISBN-13:
9780936184746
Publisher:
America's Test Kitchen
Publication date:
10/28/2004
Edition description:
REV
Pages:
1040
Sales rank:
103,052
Product dimensions:
8.60(w) x 11.18(h) x 5.25(d)

Meet the Author

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.

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The New Best Recipe: All-New Edition 4.6 out of 5 based on 0 ratings. 37 reviews.
Anonymous More than 1 year ago
This is the only cookbook I use. It's well written, entertaining and I know that if I follow the instructions given, my final product will be a success!
Guest More than 1 year ago
This is by far the most useful, helpful cookbook i have ever used. I learned to cook just by sitting down with it and reading through the descriptions of the tests they did on each recipe. If I could give it 6 stars I would.
Guest More than 1 year ago
Absolutely the best cookbook ever!
Guest More than 1 year ago
This is one of the best cookbooks I have ever used. It's truly the 'dictionary' of cooking. Whenever I am not quite sure how I would like to prepare a cut of meat I go right to the Best Recipe and find the very best way. It's easy to use and has good illustrations...I love it! A great gift for any new cook.
Guest More than 1 year ago
We are still using 'The Best Recipe' first edition, and love it. However our son & his new bride have purchased 'The New Best Recipe' and have been immeadiatly sucsessful in all their endeavors. We have all purchased the 'Best Recipe Grilling & Barbeque Cookbook' and this past summer our backyard was the place to be for supper. These books will be enjoyed by people who love to cook and entertain, and want first rate results, the first time.
Anonymous More than 1 year ago
This is my go-to cookbook for everything. Some other general cookbooks may include more recipes, but the quality and thoroughness of this book's recipes is outstanding. I appreciate that the writers always describe the qualities they're hoping to achieve in each recipe (e.g., extra-chewy chocolate chip cookies). You may want different qualities, but at least you know what you're dealing with.
Anonymous More than 1 year ago
My job for Thanksgiving was to make everything except the turkey. My sister was using this book to cook the turkey, so I decided to follow instructions for making gravy from it also_ it was the BEST gravy ever. I decided to get it for myself for Christmas :). It explains why the ingredients work and why certain things/steps/ingredients/combinations work. I enjoy knowing the "science" of cooking, so I think it is great. It's great for beginners and experienced cooks alike.
Anonymous More than 1 year ago
.Wife says it is everything a cook book could be..outstanding.
Anonymous More than 1 year ago
My grandmother gave me this cookbook several years ago, and it has become my go-to guide. I have been a terrible cook for years, but by simply reading the explanations and following these recipes I have discovered several wonderful dishes I can make without hurting myself! I would imagine it would be useful even for cooks who know what they're doing, but I can only speak for cooks at my level, and for us, this book is a godsend!
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Anonymous More than 1 year ago
Cooks Illustrated does a fabulous job of presenting great cooking tips and easy to follow recipes. They have a wonderful variety and all of the recipes that I have tried have been a success - recipes that I want to cook over and over.
Anonymous More than 1 year ago
toddlermom More than 1 year ago
I am a person who enjoys cooking, but uses whatever I have on hand, and uses the "it looks about right" measuring method. I wasn't sure I would like this book, but it has really improved my cooking! These recipes are great for mostly easy meals, even with 2 kids. The techniques are what sets this book apart. Learning how to do things the "optimal" way really makes the food stand out, and can easily be applied to other recipes and cooking styles. Nothing in here is too fancy, but rather standard meals done amazingly well. I highly recommend this, even if you've been cooking for years!
Anonymous More than 1 year ago
Brutusg1 More than 1 year ago
Great book for the aspiring cook and for veterans. Many different recipes that include the failures and pitfalls of the varied tests tried on every single entry. Includes tips for kitchen equipment and techniques used in the test kitchen. I find myself going back to this book again and again, absolutely no shortage of great food in this one!
Anonymous More than 1 year ago
All-time, my favorite, most treasured cookbook. If I could only have one, it would be "The Best Recipe" I bought the original many years ago, and spending ~$30 on a book was a serious splurge for me. It's definitely been worth every penny. I read, use and reference "The Best Recipe" the most of any of my cookbooks. It has helped me become a better cook and I've enjoyed making many, many recipes from its pages. One of the best and most unique features of this book is the write up (typical of America's Test Kitchens) which explains how the team arrived at the ingredients and methods used in any particular recipe. As a beginning cook, this book helped teach me a number of different techniques and methods. Now with more experience (and the glut of recipes easily available on the internet), I often read "The Best Recipe" first, and then apply their findings to other recipes that I'm trying out. I've given this as a gift to cooks of all experience levels, and it's always greatly appreciated.
Anonymous More than 1 year ago
mch341 More than 1 year ago
This book is great, especially if you want to know the absolute best ingredients to use (ie full fat vs. low fat vs. fat free sour cream) and how different ingredients will change the taste and texture of the dish. My only real complaint is that there are not more illustrations, and that it doesn't tell you at the beginning of the recipe how long it will take to prepare and cook.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
This has long been my favorite cookbook for everyday use as well as for gift giving for birthdays, weddings, and bridal showers. It truly has the best recipies for everything from chocolate chip cookies, to beef stew, to apple pie. Very easy to read, follow, and use for a beginning cook or an accomplished home chef. A great book!
kgilbert More than 1 year ago
It is my new favorite cookbook. Every recipe I have tried has been a huge success and i have given several to friends who love to cook!
Anonymous More than 1 year ago