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Overview

In America's Test Kitchen, we test variations on a recipe 10, 20, 30, or even 50 times to evaluate everything from baking temperatures, mixing methods, and ingredient choices to cooking techniques and equipment choices-all in the quest to deliver the best recipe while also answering every conceivable cooking question. And along the way, we make sure to tell you where things might go wrong because we know that food is expensive and time is a precious comodity. The result? A comprehensive cooking resource and more than 1,000 recipes you can count on time and time again. This all-new edition not only contains the best recipes for your favorite home-cooked foods-from Meat Loaf with Brown Sugar-Ketchup Glaze and Chicken Pot ...
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More About This Book

Overview

In America's Test Kitchen, we test variations on a recipe 10, 20, 30, or even 50 times to evaluate everything from baking temperatures, mixing methods, and ingredient choices to cooking techniques and equipment choices-all in the quest to deliver the best recipe while also answering every conceivable cooking question. And along the way, we make sure to tell you where things might go wrong because we know that food is expensive and time is a precious comodity. The result? A comprehensive cooking resource and more than 1,000 recipes you can count on time and time again. This all-new edition not only contains the best recipes for your favorite home-cooked foods-from Meat Loaf with Brown Sugar-Ketchup Glaze and Chicken Pot Pie to Old-Fashioned Chocolate Layer Cake and Apple Crisp-it also explains how and why these recipes work so that you will become a better cook.

Featuring the best of the best, this edition represents the editors' picks from 10 years of cooking in America's Test Kitchen. Expanded to include tutorials on grilling, baking, stir-frying, and much more, The New Best Recipe is the ultimate cooking resource for novice and experienced cooks alike. With the New Best Recipe, We Invite you into America's Test Kitchen, where you will stand at our elbows as we try to develop the best macaroni and cheese, the best meat loaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all of your favorite home-cooked foods. For the past decade, nearly two dozen test cooks and editors have worked together to develop thousands of recipes that millions of cooks have come to rely on. When the original Best Recipe was first published in 1999, this collection won accolades for its landmark approach to food and recipes. Now, with this newly revised and practical cookbook, we offer you the best of the best, an expanded collection (with 500 recipes new to this edition) assembled by the editors of Cook's Illustrated.

Behind this book-and indeed everything we do at America's Test Kitchen-is a shared understanding of how frustrating it can be to spend time planning, shopping, and cooking only to turn out dishes that are mediocre at best. Have you ever been frustrated by piecrust that shrinks down the sides of the pan once baked? Have you ever spent a fortune on prime rib only to have it come out dry and tough? Or baked a cheesecake that emerged from the oven with a crack the size of the San Andreas fault? Most of us don't have the time or inclination to spend hours and hours finding the answers to these and hundreds of other common cooking problems. We want recipes that work the first time and every time, and we want clear instructions. With The New Best Recipe in hand, you will have access to a wealth of practical information that will make you not only a better cook but a more confident one as well. No one likes to make mistakes in the kitchen. That's why we test recipes over and over again (in some cases, more than 50 times)-so you don't have to.

Because good technique is also critical, we have included 800 illustrations that show you the best way to do everything from carving a turkey to beating egg whites properly to frosting a layer cake to setting up your grill. And because the right equipment always makes a difference, you'll find valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. (In our test, for instance, the $4 Baker's Secret loaf pan trumped competitors with prices four times as high.) We also explain the science of cooking (for instance, how brining works to ensure juicy meat and why butter should be added before dairy for the silkiest mashed potatoes) because 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, one that draws back the curtain on our testing process so you learn firsthand what makes even the simplest recipe the best.

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.

Product Details

  • ISBN-13: 9780936184746
  • Publisher: America's Test Kitchen
  • Publication date: 10/28/2004
  • Edition description: REV
  • Pages: 1040
  • Sales rank: 25,260
  • Product dimensions: 8.48 (w) x 11.06 (h) x 2.25 (d)

Table of Contents

Welcome to America's Test Kitchen x
Introduction xi
Chapter 1 Appetizers 1
Chapter 2 Soups 31
Chapter 3 Salads 75
Chapter 4 Vegetables 123
Chapter 5 Rice, Grains, and Beans 207
Chapter 6 Pasta and Noodles 235
Chapter 7 Poultry 303
Chapter 8 Beef 385
Chapter 9 Pork 453
Chapter 10 Lamb 485
Chapter 11 Fish and Shellfish 497
Chapter 12 Stews 537
Chapter 13 Grilling 561
Chapter 14 Eggs and Breakfast 627
Chapter 15 Pizza, Calzones, and Foccacia 661
Chapter 16 Quick Breads, Muffins, and Biscuits 683
Chapter 17 Yeast Breads 723
Chapter 18 Cookies, Brownies, and Bar Cookies 767
Chapter 19 Cakes 823
Chapter 20 Pies and Tarts 879
Chapter 21 Crisps, Cobblers, and Other Fruit Desserts 929
Chapter 22 Puddings, Custards, Souffles, and Ice Cream 951
Index 991
A Note on Conversion 1027

Customer Reviews

Average Rating 4.5
( 35 )

Rating Distribution

5 Star

(27)

4 Star

(3)

3 Star

(2)

2 Star

(3)

1 Star

(0)

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See All Sort by: Showing 1 – 20 of 35 Customer Reviews

  • Anonymous

    Posted November 19, 2008

    MUST-HAVE

    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!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 18, 2008

    my cooking bible

    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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 27, 2006

    wonderful

    Absolutely the best cookbook ever!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted September 22, 2006

    This book is a must-have!

    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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 4, 2005

    It's all in the title, 'The Best Recipe'

    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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 1, 2011

    Best of the best

    .Wife says it is everything a cook book could be..outstanding.

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  • Anonymous

    Posted October 16, 2010

    Perfect gift for novice cook!

    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

    Posted May 6, 2010

    Great Book

    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.

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  • Posted March 18, 2010

    Fantastic Book!

    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!

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  • Posted March 13, 2010

    The Last Cookbook You Will Ever Need

    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!

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  • Anonymous

    Posted March 12, 2010

    An absolute must for cooks and those that love to read about cooking

    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.

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  • Posted February 21, 2010

    Great cook book with lots of explanation.

    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.

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  • Anonymous

    Posted January 31, 2010

    The only cookbook you'll need

    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!

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  • Posted January 30, 2010

    Best cookbook

    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!

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  • Anonymous

    Posted July 3, 2009

    BEST COOKBOOK EVER!

    We love this cookbook! Almost didn't consider it due to its size but it is the best cookbook we have ever had. It even has taught my husband to cook. It is like the "Consumer Reports" of cookbooks. Contains everything from basic to exotic dishes Since we got one for ourselves we have bought several more as gifts.

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  • Anonymous

    Posted March 2, 2009

    A must have cookbook

    This is just a great all around cookbook. they tell you all the ways they tried a recipe and why the one listed is the best.
    Fun to read just to get ideas.

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  • Posted February 16, 2009

    more from this reviewer

    I Also Recommend:

    9780936184807

    The BEST recipes, but no color photos

    This publisher tests literally THOUSANDS of recipes, products, etc. before approving it, and everything I've tried from this (and their "Cover and Bake" book) has been amazing. They also have detailed explanations of how they arrived at the final version of the recipes. The only down side is there are no color pictures. Any pictures they do have are drawn and helpful for understanding, but the book is just not glitzy to look at. Again, the recipes turn out great, but I like to see a picture before I try something, so in that sense, it's disappointing.

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  • Posted December 5, 2008

    I Also Recommend:

    9780936184975

    Replacing many of my other cookobooks

    I LOVE LOVE LOVE this cookbook. It has everything you need. And, the best part is, it truly is already the best recipe, and you don't have to doctor it up later. Everything I've made in this cookbook has had rave reviews. BUY IT! DO NOT PASS UP! I also love The Best Light REcipe as a companion.

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  • Anonymous

    Posted July 6, 2005

    Excellent Choice for a first cookbook

    Compiled by the people responsible for America Test Kitchen and Cook's Illustrated magazine, this cookbook is full of simply flawless recipes. Each recipe is prefaced by a description of why the editors chose to include the recipe and the traditional mistakes or flaws in traditional recipes. Step by step they find the best measurements, proportions, temperatures and cooking times. Including hundreds of recipes, this is a classic cookbook for beginners and professionals alike.

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  • Anonymous

    Posted December 13, 2009

    No text was provided for this review.

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