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The Best Recipe [Hardcover]

Cook's Illustrated Magazine , John Burgoyne , Carl Tremblay , Daniel J van Ackere
4.7 out of 5 stars  See all reviews (11 customer reviews)
RRP: 25.00
Price: 18.99 & FREE Delivery in the UK. Details
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Book Description

2 Jun 2005 Best Recipe
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.

Frequently Bought Together

The Best Recipe + The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks) + McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Price For All Three: 77.24

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Product details

  • Hardcover: 1040 pages
  • Publisher: Cook's Illustrated; All-new Ed edition (2 Jun 2005)
  • Language: English
  • ISBN-10: 0936184744
  • ISBN-13: 978-0936184746
  • Product Dimensions: 28.5 x 21.9 x 4.6 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 269,599 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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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
5.0 out of 5 stars The most educational cookbook ever 21 Mar 2008
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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5 of 5 people found the following review helpful
5.0 out of 5 stars Intelligent reasoning, fantastic food 14 July 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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4 of 4 people found the following review helpful
5.0 out of 5 stars Outstanding 15 Nov 2005
By Dr Ben
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
4.0 out of 5 stars The Ultimate In A Kitchen Companion 7 Feb 2014
Cook's Illustated gives us a master's cooking class with every magazine. This is the ultimate in food preparation.
Founder and Editor Christopher Kimball writes a superb editorial. This issue he expounded on a family funeral that ended as a real Thanksgiving dinner. He has a way with words as he does with food. He loves, food, family and cooking- as do I!

This issue continues with "Quick Tips" from readers. Who would have thought to put milk in the bottom of your coffee carafe, resulting in a pot of steaming hot coffee with milk? Or how to really clean your cheese grater.

And then on to recipes for chicken and rice Indian-style, juicy weeknight pork chops, provencal pizza, spinach lasagna, perfecting baklava and better orange salads. On to finding the perfect brownie- chewy, not-over-the-top, yet chocolatey brownie. The baker tired many recipes until she perfected this recipe for us!

A tasting of nine "dark" chocolates revealed an industry with little regulation and two widely available and inexpensive brands that beat out the pricier competition. No, I am not going to tell you which brands are best-you will need to find out for yourself.

What makes a better baking pan-you can spend from $9 to $95 does more money buy you a better pan? Ah Ha..

And finally "Kitchen Notes" test results, buying tips and advice related to stories past and present, directly from the test kitchen.

You cannot go wrong with this magazine. I share it with friends. I give subscriptions as a gift. I read it from cover to cover. I try the recipes- making the brownies as I write....No home should be without this Cook's Illustrated magazine. prisrob

Recommended. prisrob 02-07-14
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Most Recent Customer Reviews
5.0 out of 5 stars Best book ever. But why is not the customer service answer questions...
The best book för cooking ever. I have a Project for every recipe in the book. It is research about recipe and I Always have longed for that instead of recipes that don't... Read more
Published 3 months ago by Marianne Peterstrand
3.0 out of 5 stars Miss pictures
A good cook book, with Many recepies but I miss pictures. You eat with your eyes. It is too bad, because otherwise it is good.
Published 4 months ago by Kira Larsen
5.0 out of 5 stars The ONLY cookbook I use.
My husband and I received this as a gift from my mother - a die hard Cooks Illustrated fan. It sat around on our counter for a while and we finally used it one night to roast a... Read more
Published 20 months ago by LbugRage
5.0 out of 5 stars Best ever cookbook. It not only tells you how, but also why!
A very enlightening cookbook. It doesn't only tells you what to do in order to make a dish, but also explains why and the rationale behind certain steps. Read more
Published on 14 Oct 2011 by v in the kitchen
5.0 out of 5 stars Had to buy my Dad a second copy
I must admit that I like this book as much to read as I do too cook from. The descriptions are very informative, and save a lot of time for anyone who likes to tweak recipies, as... Read more
Published on 2 Oct 2011 by Number i
5.0 out of 5 stars one of the best cookbooks you'll ever own
full of traditional american recipes, this one is not to miss. If you want to know why this recipe is the best recipe, you can read about how this perfect recipe came about. Read more
Published on 20 April 2011 by eva
5.0 out of 5 stars The best overall cookbook
For cooks of all sorts, for all sorts of food, this is not only the reference book of choice but a source for imaginative, interesting recipes. Read more
Published on 7 Oct 2010 by henrytow
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