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The Best Recipe
 
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The Best Recipe (Hardcover)

by Cook's Illustrated Magazine (Author), John Burgoyne (Illustrator), Carl Tremblay (Photographer), Daniel J van Ackere (Photographer)
5.0 out of 5 stars  See all reviews (3 customer reviews)
RRP: £25.00
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Product details

  • Hardcover: 1000 pages
  • Publisher: Cook's Illustrated; All-new Ed edition (2 Jun 2005)
  • Language English
  • ISBN-10: 0936184744
  • ISBN-13: 978-0936184746
  • Product Dimensions: 27.8 x 22.2 x 6 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 163,478 in Books (See Bestsellers in Books)

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Product Description

Product Description

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 favourite 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.


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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Average Customer Review
5.0 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
2 of 2 people found the following review helpful:
5.0 out of 5 stars Outstanding, 16 Nov 2005
This is a fantastic cookbook, almost certainly the best I have ever bought; as an untrained cook, it took me through the standard recipies (many of which I already knew), improved on them and explained why. No only did my cooking improve but I now have a much better feel for food and its preparation and this has improved many of my other dishes. - This is a great book for novice to moderately experienced cooks. Enjoy!
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1 of 1 people found the following review helpful:
5.0 out of 5 stars The most educational cookbook ever, 21 Mar 2008
By figbash (London, England) - See all my reviews
This book is written by the die-hard perfectionists behind Cook's Illustrated Magazine, a wonderful publication that prides itself on giving its readers the best of everything. The way they develop their recipes is simple: collect every version of a recipe you can find, make them all, and decide which one is perfect. Usually the best version ends up being a combination of several different recipes, and this is where the education comes in. Each recipe has a full explanation of the process they went through to reach the final version - what ingredients they tried in what measure, the effect each change had on the final product, and why they decided on a particular combination. And believe me, these people are thorough; one cake recipe combines techniques used by two different bakers who lived two centuries apart!

The best part is how they often get into the actual chemistry of cooking (especially in the baking section), so that it is far more than a collection of recipes, it is a cooking master class. I have often looked up a recipe only to get completely absorbed in the fascinating process of how cooking works and ended up reading an entire chapter. I have had my copy for years and I still learn something new every time I open it.

While they can occasionally go a bit overboard on the number of steps they require to reach perfection, most of the recipes are quite manageable by anyone - and it is great to know that you always have access to the tried-and-true best version of a certain recipe, even if you decide to cut a few corners now and then, or alter a recipe to fit your own tastes.

Anyone who enjoys cooking will find this book both fascinating and educational. It's also a real confidence builder, like having an expert chef at your side explaining things as you go. And needless to say, the recipes are fabulous!

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1 of 1 people found the following review helpful:
5.0 out of 5 stars Intelligent reasoning, fantastic food, 15 Jul 2006
You're looking for a decent cook book that offers something that stands out from the hundreds of titles on offer.

This book, in my humble opinion, is awesome because as a young aspiring chef with basic culinary skills and a thirst for knowledge, it offers everything I need.

Almost every immediately recognisable dish we love and enjoy on a daily basis is in here. The only difference is they have painstakingly cooked away and tested to scientific accuracy the best way to pull it off.

Written in a casual yet insightful manner the author goes through blunders and successes to explain WHY you should do what the book suggests without ever being condescending.

The amount of content is staggering and I found it very, very interesting and my level of cooking has gone from (in all honesty) zero to almost hero.

There isn't 5 hours of preparation to these meals. They have been designed to be cooked by someone with a life outside the kitchen but a sheer love for good food.

Only downside is it's written for an American audience of course, thus there are references to American manufactures and produce companies. But let's face it, if that's the only qualm they must have done something right!!

In brief: Easy instructions, intelligent reasoning and absolutely fantastic food. Add to Basket.
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