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Cook's Illustrated 2008 (Cook's Illustrated Annuals) Hardcover – December 1, 2008


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Hardcover, December 1, 2008
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Product Details

  • Series: Cook's Illustrated Annuals
  • Hardcover
  • Publisher: America's Test Kitchen (December 2008)
  • Language: English
  • ISBN-10: 1933615362
  • ISBN-13: 978-1933615363
  • Product Dimensions: 11.3 x 9.2 x 0.6 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #75,050 in Books (See Top 100 in Books)

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Perfect for long-term reference, the Cook's Illustrated 2008 Annual contains all six of the 2008 issues bound in one cloth-covered edition. Bound inside you'll also find an invaluable 2008 Recipe and Article Index to help search a year's worth of test kitchen recipes and cooking information- fast! Attractive enough for a library, the case-bound construction makes it a sturdy tool for the real world of the kitchen, able to withstand many years of sauce spatters and spills.

2008 was great year of kitchen discoveries, innovative cooking techniques, and the fool-proofing of hundreds of family favorite recipes.

Featured Discoveries from 2008 include:

We developed a foolproof cooking technique for an ultra-crunchy Baked Pork Chop: cook the chop on a raised baking rack for air circulation, and to keep the crust sticking to the chop, we upgraded the standard egg wash with mustard and a bit of flour to create a protective sheath that stuck to the pork and added a great tangy hit of flavor.
To pick a perfectly ripe pineapple at the supermarket: gently tug at a leaf in the center of the fruit. If it releases with little effort, it is a winner.
We developed an ingenious way to make a Roast Chicken with super-crisp skin and tender, juicy meat: all you need is a little baking powder, and a 12 hour stay in the fridge.
Can super-premium orange juice compete with fresh-squeezed? The answer is a qualified yes -- while fresh-squeezed won our blind taste tests hands down, its prohibitive cost left a bitter taste in our mouths.
Has the humble spatula has been improved with the introduction of silicone? It sure has--our test-winner is a workhorse that is a bigger, better version of the rubber spatula it replaced.
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just as expected , I have all these books in the collection from the first to the last
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I am a big fan of anything from America's Test Kitchen, and have purchased all the annuals of Cook's Illustrated. I love that they explain WHY each recipe works. I learn about the science of cooking as well as techniques. I also like the equipment and product reviews and have never been steered wrong with their recommendations. Each annual has an index, but there is no TOTAL index. I go to Google and enter the recipe I want with Cook's Illustrated. It comes up greyed out because they want you to subscribe to their website, but you can see the date of publication and go to the annuals to find it! Some of the recipes are more complex than others for the same item, but I've never had one that fails if I follow the directions, and many are really exceptional!
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Check out the information on knives in this edition of the venerable annual (since 1993). They rate slicing, carving, and serrated, and there's more than you ever thought about chef's knives, and the origin of Granton-edge knives. Since this is a hardbound collection of the six bimonthly issues, you will also find letters to the editor, editorials, quick tips, kitchen science (like how to store sweet potatoes and why refrigerated peaches develop a mealy texture), the recipes themselves and the introductions to those recipes which tell you the saga of how the team went from "ordinary" to "extraordinary". These recipes are for the home cook and generally are not complicated, but they are persnickety and CI expects you to follow their directions literally. There are a few recipes from different cuisines, but the emphasis is on American cooking, or American cooking with a bit of an ethnic twist, like grilled chicken with an Indonesian Peanut Glaze. I enjoyed this one better than the 2007 annual, but they're all worth reading. However, just about all the recipes have been collected in one or another of the Cook's Illustrated or America's Test Kitchen cookbooks, so if all you want is a cookbook you might better spend your money on one of those.
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