The New Best Recipe: All-New Edition
by Cook's Illustrated Magazine
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Book Summary Information
Author: Cook's Illustrated MagazineIllustrator: John Burgoyne
Photographer: Carl Tremblay
Photographer: Daniel J. Van Ackere
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2004-10-15
ISBN: 0936184744
Number of pages: 1000
Publisher: America's Test Kitchen
Book Reviews of The New Best Recipe: All-New Edition
Book Review: The canonical source for REAL cooking
Summary: 5 Stars
I'm a fair cook, of the country meat and potatoes and apple pie variety. Well, include Italian dishes in that. And Tex-Mex. And catfish, and a few other things. I was a charter subscriber nearly thirty years ago to Cook's Illustrated and there's seldom an issue goes by that I don't find one of two things I immediately want to fix. And I always enjoy the methodological and sidebar discussions even for dishes that are not to my taste. When the first edition of this now-hefty volume was published in 1999, I bought a copy immediately and began filling it with post-its. It quickly became my kitchen Bible and its tried and true renditions of all the classic American recipes became the canon. But it contained only ("only"!) 500 recipes. The second edition is twice the size of the first, more than 1,000 recipes, all following the same test-to-destruction methods Christopher Kimball and his staff have made famous. (I should note that some have been reworked and revised/improved, and a few deleted, mostly for updated nutritional reasons.) And "best" is right. It's not just hyperbole. As he says in the Introduction, "We mean simply the best version of a particular recipe (in a particular style) that we can develop in our kitchen through our testing process." Put their version of anything up against one from any other book or magazine, and the CI version will nearly always prove superior. And they'll always tell you why, so the magazine and this book are also an ongoing educational process. Open the volume at random and you'll probably see at least one title on any given page that will start you salivating: Home-Corned Beef Brisket and Cabbage, New England Style. Pozole Rojo. Buttermilk Pancakes. Spicy Sichuan Noodles with Pork. Boston Baked Beans. Breakfast Strata with Spinach and Gruyere. Cinnamon-Raisin Bagels. Blueberry Pie. And on and on and on. And nowhere will you find weird ingredients or expensive single-tasker utensils. There are thirty-two chapters, from Appetizers to Puddings and Custards, and there are frequent illustrated mini-lessons on such topics as slicing an onion, rolling out pizza dough, deglazing, and slicing a T-bone steak. And for all this, the price is rather less than two best-selling novels. It's the perfect wedding or Christmas gift for the cooking (or eating) enthusiast; I've given away at least half a dozen copies in the past five years. I own three shelves of cookbooks -- but this is the one I would take to a desert island.
Summary of The New Best Recipe: All-New Edition
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
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