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American Classics (Best Recipe) Hardcover – 2 Jun 2005


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Product details

  • Hardcover: 432 pages
  • Publisher: Cook's Illustrated (2 Jun 2005)
  • Language: English
  • ISBN-10: 0936184558
  • ISBN-13: 978-0936184555
  • Product Dimensions: 21.9 x 2.9 x 28.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 515,902 in Books (See Top 100 in Books)

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Product Description

About the Author

Founded in 1980, Cook's Illustrated has emerged as 'America's Test Kitchen', renowned for its near obsessive dedication to finding the best methods of home cooking. The editors of Cook's Illustrated are also the authors of the range of best-selling cookbooks and they present America's Test Kitchen cooking show on public broadcast TV. The show features editors, test cooks, equipment testers and food tasters and has its own web site www americastestkitchen.com

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Most Helpful Customer Reviews

14 of 15 people found the following review helpful By A Customer on 24 Jan 2006
Format: Hardcover
This is a book that everyone who cooks should own, it is a fund of information, that in the end can only improve one's standard of cooking, no matter what that standard may be. The magazine's tests are so extensive and this information is passed on to the reader in such a pleasant manner, that it can only help to better understand and assist with one's cooking.
I was fortunate enough to have been in the USA when their magazine first came out - I can only say that they were as impressive then as their book American Classic proves that are today. I have just ordered their The New Best Recipe today and look forward to it with the same enthusiasm.
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6 of 8 people found the following review helpful By Feij on 14 April 2008
Format: Hardcover Verified Purchase
Good recipies and good descriptions, all the ones i've tried have worked out very well
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1 of 13 people found the following review helpful By Laura Heinonen on 9 Nov 2009
Format: Hardcover
All went well with the delivery. The book was shipped to me right after the order was placed.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 28 reviews
256 of 287 people found the following review helpful
A cottage industry run amok 29 May 2002
By A Customer - Published on Amazon.com
Format: Hardcover
I fell in love with Cook's Illustrated magazine -- I've subscribed since the charter issue ten years ago. So I bought Chris Kimball's COOK'S BIBLE when it appeared. It included many of the same recipes lifted from the magazine, but that was okay, because it made searching for a particular dish easier. Shortly after that came his YELLOW FARMHOUSE COOKBOOK. More of the same. Meanwhile, the magazine is issuing individual-theme "booklets" for $15. It's up to a couple dozen by now, and all of them simply riffs on previously published material in the magazine. Then came Pam Anderson's (she was former exec ed and her absence is sorely missed) THE PERFECT RECIPE, which contained 30 of her COOK'S magazine articles. More repeats of the same information. A year later Cook's puts out THE BEST RECIPE, virtually identical to Pam's. More repeats of the same classic American fare. Now we have the BEST RECIPE SERIES, up to four at last count, the most recent being, AMERICAN CLASSICS, yet ANOTHER spin redux on mac-cheese and lemon meringue pie (by the way, if you want the ultimate lemon pie recipe, buy Anderson's PERFECT RECIPE, which contains the EXACT same lemon meringue pie recipe as the one featured on the cover of AMERICAN CLASSICS; confused? -- the COOK'S marketing machine no doubt hopes you are, so you'll end up buying all of their books, no matter how superfluous ). All of this is perfectly legal of course. You can't be arrested for plaigirizing your own recipes. But is it ethical? How many more printed versions of the same roast chicken recipe do we need? You can find nearly the same one in all of the COOK's books. Furthermore, I've begun to notice that there are odd discrepancies creeping into their recommendations. A recent chocolate dessert recipe, for instance, advocated using one of two different brands of chocolate -- these two brands, in fact, being the only two "not recommended" of the dozen taste-tested in an issue the previous year. For me, this wholly undercuts the credibility of the magazine, making me doubt the judgment of Cook's staff, which is really the main thing going for it since their shtick is testing and then declaring the best, whether it's an ingredient or technique. It's no wonder that so many recipes are simply dragged and dropped from one book to another -- there's no way that the relatively small staff of the magazine could produce this amazing and tireless flood of COOK'S products. It's a shame because, for me, all this marketing and mercenary publishing have made me mistrust an old friend.
27 of 27 people found the following review helpful
Excellent Cookbook for First Time Cooks 2 Mar 2004
By Erin E. Willis - Published on Amazon.com
Format: Hardcover Verified Purchase
I have tried nearly every recipe in this cookbook. All of them came out well, and the explanations that come with the recipes are excellent.
You can find more recipes in the Joy of Cooking, but you won't be as assured the food will taste good. Cooks Illustrated runs through several iterations to create the "perfect" recipe. Most of the ingredients are simple and readily available. The instructions are easy to follow.
This is an excellent cookbook for inexperienced and experienced cooks alike.
23 of 26 people found the following review helpful
One of the more original in the series 9 Aug 2003
By A Customer - Published on Amazon.com
Format: Hardcover
These books are great! I love my Cooks' Illustrated Books and use them all the time. Many of the recipes from this book have become favorites. My one and only complaint is that they have now published the Best Recipe series and now the Test Kitchen books and they don't have enough recipes to fill them each one with enough unique recipes to distinguish one book from another.
A few repeated recipes is forgiveable, but they have gone way over the top. If you buy more than two of their books, the third is bound to be composed of a third the recipes from each of the first two. Same test info, everything. This only leaves 1/3 of the recipes as original.
Because of this, I say look carefully before deciding which from this series you purchase unless you want multiple copies of the same testing articles and recipes.
12 of 12 people found the following review helpful
Interesting American Recipes for Brits- and Americans 20 Aug 2005
By Mrs. S. Branch - Published on Amazon.com
Format: Hardcover
I spent time in the States when younger, and some things that I ate were a little eclectic for British Tastes. However, when I saw this book reviewed in the British press, I knew it would have all the recipes I would need. I wasn't wrong! Not many pictures, but clear, concise instructions, and reading it has made my tummy rumble! Can't wait to try the stuffing recipes - so much different to British stuffing, and the Coca-cola glazed Ham. This will keep me busy for ages!
22 of 25 people found the following review helpful
Up To Their Usual (Very High) Standard 12 Jan 2004
By A Customer - Published on Amazon.com
Format: Hardcover
Did it ever occur to the whiners writing reviews about duplications that these might exist, not because the editors don't "have enough" recipes, but because some recipes BELONG in more than one cookbook? A grilling recipe from the Test Kitchen series might be appropriate in the Best Recipe: Gilling and Barbeque book. In fact, the Grilling and Barbeque cookbook might be lacking a key technique or dish without it. The Best Recipe (1999) was the first of its kind, and since it contained "best" Italian recipes, chicken recipes, and soup recipes, a few of these would be entirely appropriate in cookbooks that claim to cover all the basics in the sub-categories. And I wouldn't want an incomplete Perfect Vegetables cookbook, for instance, just because a recipe had been perfected during the Test Kitchen television series. The 1/3 figure is much too high, by the way.
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