The New Best Recipe: All-New Edition by Cook's Illustrated Magazine
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Book Reviews of The New Best Recipe: All-New Edition
Book Review: Yes. It is the best general cookbook ever.
Summary: 5 Stars
I've had varying degrees of success using other cookbooks over the years, but every recipe I've used in this book has been terrific. And I think that's the best way to judge a cookbook. I love that with this cookbook you can either stay very simple or get very complex. I like to stick with the simple. And you would think that because simple recipes have been done over and over again using basically the same recipe in so many cookbooks, that this one wouldn't be any different. But this book gets waaaay into the details of the BEST way to cook even simple recipes. It tells you why it's best to cook at a certain temperature, or using a certain kind of pan, etc... And if you're not into reading all the details of the 50 ways they've tried to cook each dish, that's fine too. You can just go directly to the recipe and cook. But enough gabbing... Take it from me and the other 200+ people who gave this book 5 stars. Buy this book and you will cook food like you've never cooked before.Book Review: Gets great results always!
Summary: 5 Stars
I found out about this cookbook and magazine series after watching the PBS cooking show America's Test Kitchen, by the same people. Watching the show I was always impressed by their level of commitment to having regular kitchen and regular cook results be the best they could possibly be. This cookbook is a collection of many of the recipes from the show and the magazine, recipes that were tested over and over to give the best possible results. Although at times the recipes can be a little complicated to follow, I have always gotten great results from them. I have successfully cooked several recipes from here, and I wouldn't consider myself a talented cook but one who can follow recipes and directions well. My favorite recipe has to be the one for Prime Rib -- it has become a family holiday classic served for the past few Christmases. YUM! This is the most frequently referenced cookbook in my collection used more often than the Joy of Cooking and the Silver Palate combined.Book Review: As thorough as the magazine!
Summary: 5 Stars
I recently suscribed to Cooks Illustrated magazine. I love how simple but in depth the magazine is. Doesn't have pages and pages of advertisements, gives complete step by step instructions, and also useful tidbits of information (who knew that salting cabbage would make coleslaw that much better?).
The book is absolutely amazing. The front cover asks who would try 37 different creme brulee recipes to find the best. They did, and WOW! The recipes all come from lots of trial and error so all of the possible mistakes that can be made have been worked out. I love that. Someone has already done all of the hard work in the test kitchen on this one.
As another review mentioned, there are also great variations at the end of each recipe (and usually a very interesting article about the recipe or main ingrediant). I would highly recommend this book to anyone from the casual cook to the accomplished chef. A great addition to the recipe book library!
Book Review: Don't throw away your orignal "Best Recipe!"
Summary: 5 Stars
This is a wonderful cookbook and I'm looking forward to exploring this edition as I did the original Cook's Illustrated Best Recipe. However if you own the original copy, be aware that this new edition is not simply an expanded version of the original. The editors have eliminated some of my favorite recipes and replaced them with others. The chocolate chip cookie recipe, which is indeed my favorite version of this classic treat, has been eliminated in favor a new thin & crisp variation. The quick cook carrots, which I love, have been dropped. I haven't done a comprehensive comparison between the two editions so perhaps it was just a fluke that several of the first few "old favorites" I tried to cook were missing, but I suggest you keep your original copy around just in case. However the new recipes I've tried have been up to the Cook's Illustrated standard, and I'm thrilled to have more recipes to try in one convenient cookbook.Book Review: Standard Issue
Summary: 5 Stars
This is a great general cook book. What I love about Cook's Illustrated is the detail of not just following directions, but explaining why. Anyone can become a decent cook/baker by following directions, but the best know why so that they can expand their skills beyond accurate measuring. I'm always impressed at the effort that goes into these recipes. So many times I get a recipe and I wonder if anyone ever even made it. Cook's Illustrated goes step by step at how they came to their "master" recipe. The book is also filled in information on ingredients, equipment, and general techniques to help better make the related recipes.
It seem the book is mostly a compilation of content from their magazine. If you're a subscriber (I am), you'll likely find some repeated information, but it's still hard to beat this title as a one-stop shop.
Along with Joy of Cooking, this should be a standard issue for any kitchen.