The Best Recipe Hardcover – 2 Jun 2005
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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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Top Customer Reviews
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!
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.
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
Most Recent Customer Reviews
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 morePublished on 11 April 2014 by Marianne Peterstrand
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 on 15 Mar. 2014 by Kira Larsen
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 morePublished on 20 Nov. 2012 by LbugRage
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 morePublished on 14 Oct. 2011 by vivianda16
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 morePublished on 2 Oct. 2011 by Number i
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 morePublished on 20 April 2011 by eva