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Cook's Illustrated 1993 Annual Hardcover – 1993

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Product Details

  • Series: Cook's Illustrated
  • Hardcover: 192 pages
  • Publisher: Cook's Illustrated; 1st edition (1993)
  • Language: English
  • ISBN-10: 0964017903
  • ISBN-13: 978-0964017900
  • Product Dimensions: 11.1 x 9.2 x 0.6 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #841,959 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Anthony P. Libri on January 3, 2013
Format: Hardcover Verified Purchase
Every Cook's Illustrated is a worthwhile expense. Every book is filled with great recipes and information. The 1993 edition was one of the earliest editions and does not have the style and flair of more recent editions and the recipes are all accurate but not as appealing as more modern recipes. This is a good reference cookbook but does not contain a lot of recipes that you would use in today's kitchen.
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1 of 1 people found the following review helpful By Paper or Kindle TOP 1000 REVIEWERVINE VOICE on February 25, 2014
Format: Hardcover
Once upon a time, there was Cooks Magazine, which ceased publication. Undeterred, the folks behind it reemerged as Cook's Illustrated in 1993. They had a pretty clear vision of their mission: to present ordinary cooking to ordinary people in the best way possible, and to explain in the greatest detail just why their recipes worked when others didn't. They anticipated that fans would want to keep their magazines as a guide, so they offered hardbound annual collections. The binding is excellent, but I can say at first I was a bit taken aback to see the interior was exactly that: a set of a year's worth of magazines. I suppose I expected that they'd drop the covers and bind the internal pages together. Luckily, there's an index up front so you can go to exactly the right place. However, it doesn't include everything. The person who isn't just looking for recipes or reviews must still browse, as there are letters to the editor with fascinating responses by such eminent kitchen scientists as Harold McGee and other delights. As for the reviews, many are now completely out of date (no one needs a 1993 review of an espresso machine) while others may still rate a glance (olive oil) and still others can be wonderful (people who collect cookbooks can see reviews that will delight them). The recipes are interesting on two counts. One is that cooking has changed in America over the past two decades, and the other is that methods have also changed. More people cook with microwaves and convection ovens, lemongrass and coconut milk. However, these are all solid recipes. The single best part of each issue, in my opinion, is the essay that accompanies a recipe.Read more ›
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