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
     
 

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

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Overview

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. The New Best Recipe
• More than 1,000 recipes
• 1040 pages, hardcover
• 800 step-by-step illustrations

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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:
86,635
Product dimensions:
8.48(w) x 11.06(h) x 2.25(d)

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