Customer Reviews

The Best American Classics (Best Recipe)

5 star:		(4)
4 star:		(1)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

I love the recipes in this book, but I feel a little scammed into buying this "specialty" cookbook that includes limited recipes. Their full version is only a few dollars more, but you get every recipe under the sun, and now I wish I had purchased that one instead.

I do use this book often, not only for the recipes but for the tidbits about cooking. I've learned a lot more about how recipes work, and that has helped me "wing" a few recipes when needed.

It's a great concept, but don't be fooled by these incomplete versions of America's Test Kitchen's recipes. Buy the full cookbook and then never buy one again!

I am one of those cooks that has never had any formal training (beyond my mother/grandmother). By using this book, I have been able to appreciate the fine taste of American authentic food today. The authors really did their homework with these recipes to form the best recipe classic in the year 2006. I have tried 30+ receipes from this cookbook and all were a hit with my family and friends. I am so comfortable with the quality of the recipes that I even use first time recipes on guests! The book have taught me how make homemade chicken soup and the technique for making an excellent base. This lets me experiment and expand on the ingredients that I like -- so that I can build my "perfect" recipe.

This is an excellent book for any aspiring home cook. I HIGHLY RECOMMEND anyone to buy this book, whether you like to cook or not. Because once I got started with this book, I can't stop cooking!! :D

Cooks Illustrated has seen fit to republish some of their older Best Recipe books in paperback form, with a few updates here and there. This is the paperback version of "American Classics", with a slightly different title.

This book is essentially the ultimate go-to book on the subject of American comfort food. While there are a few regionalisms (lobster rolls, fried green tomatoes), by and large the subject of the book is food that is common to most Americans. The downside -- not a lot of ethnic flavor. The upside -- all the comfort foods your mother warned you about. Macaroni and cheese (very similar to Alton Brown's recipe actually), quick breads, stuffed peppers, meatloaf -- if it's been a blue plate special, it's here.

It is true that there's a fair amount of redundancy between CI books, but I think that's largely a function of making sure each book can stand on its own. In that regard, I don't think it's such a bad thing. I will say this however -- redundant or not, CI books can get very expensive. If you don't already have the hardcover version, grab this and use the money you save towards one of the TV cookbooks.

I subscribe to Cook's magazine and have their annuals. I purchased this "classic" for a fellow Cook's fan and am very disappointed and am returning it. The type is very small, difficult to read for older eyes. The page setup is not user friendly, with everything run together and no clear space definitation between articles or recipes. It is mainly text, with minimal illustrations for which Cook's is so well known. The content is top notch, of course; I just did not like the way it was set up.

This review was prepared by Alison Cropley: This book offers simple practical instructions for familiar old recipes--back to basics cooking. It contains lots of advice on topics such as cooking hams, turkey and chicken, as well as on kitchen equipment. It is full of useful tips on practical matters such as "What is it?" tips (e.g., what is a fricassee?), "How do you serve it?" tips (e.g., appropriate sauces for various dishes), and "Why does it happen?" tips (e.g., What makes pastry flaky?), as well as explaining special aspects of particular ingredients (e.g., chocolate).

I bought this as a gift (requested item) and accidentally bought two. Had the Light version already, so didn't think I'd use this one, but I use it a lot. Best potato salad recipe ever. Highly recommend the pot roast as well. Love the Cooks Illustrated approach of revamping recipes.

I was given this book as a gift, and I can truly say that this is the best cookbook I've ever owned! I have other standard, big-name cookbooks that I have made things from, and wondered if they even tried the recipes in there before publishing them. Not so with this book - everything has turned out wonderfully - and on the first try. I love reading the background on each recipe. I have learned so much about the chemistry of food from reading the introductions and explanations.

I plan on buying a few more of these books for friends because I know they will be just as satisfied as I am!