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Good Eating's Best of the Best: Great Recipes of the Past Decade from the Chicago Tribune Test Kitchen Paperback – August 9, 2011

3.7 out of 5 stars 23 customer reviews

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The ultimate guide to preserving and canning is the perfect complement to America's Test Kitchen's recommended canner.
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Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
$18.00 FREE Shipping on orders with at least $25 of books. Only 1 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.


Editorial Reviews

Review

Why did you decide to do this cookbook?It had been many years since the Chicago Tribune had produced a cookbook (the last was The Chicago Tribune Good Eating Cookbook, 2000). So, we thought it was time to do another and wanted to focus on a book of our favorite recipes since 2000. We also wanted to put a spotlight on our test kitchen, a rare asset in the world of newspapers. How did you select the recipes to go in the book? You must have had to narrow down the final picks a lot!Actually, the selection was fairly easy because the food staff had already chosen their favorites for a roundup we did each year in December. We would comb through all of the tested recipes from each year and pick the top 8 to 12 recipes to reprint in the paper. So we had a ready list of about 120 "best" recipes to pull from for the book. The next step was picking 50 recipes that stood out from the crowd and reflected a good range of appetizers, entrees and desserts. Where do you see the future of food coverage by newspapers going? Although newspaper food sections have seen their space cut in recent years, I think food coverage will continue to be important. You'll see more food stories in other parts of the paper and more coverage of chefs and restaurants, which are so popular with readers. Recipes will continue to be important, especially those that focus on quick and easy weeknight meals, since we all are so busy these days. More recipes and instructional food videos will move to online news sites and mobile applications. At the same time, many cooks will venture into more ethnic cooking after sampling various cuisines in restaurants. The ingredients for many ethnic dishes will become even more available in American markets. What do you think consumers are looking for in recipes these days?In addition to fast and easy recipes, many cooks are looking for recipes for special diets such as no-gluten, low-fat, or for diabetics. It s a growing trend as consumers realize how food affects health.--Amelia Levin "Chicago Culinarian ""
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Product Details

  • Paperback: 144 pages
  • Publisher: Agate Surrey (August 9, 2011)
  • Language: English
  • ISBN-10: 1572841249
  • ISBN-13: 978-1572841246
  • Product Dimensions: 9 x 7.2 x 0.3 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #1,635,041 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Grandma TOP 500 REVIEWER on May 1, 2012
Format: Kindle Edition Verified Purchase
Grandma was very excited to see Good Eating's Best of the Best: Great Recipes of the Past Decade from the Chicago Tribune Test Kitchen - until she opened the cover.

The single most basic requirement for any cookbook is the ability to find the recipe that you want quickly and easily when you want it. This is something that all too many Kindle cookbook authors forget and the editors who assembled this book are no exception to that. Instead of presenting all of the recipes in an individual link in a Table of Contents that correctly interfaces with the Kindle Navigation Menu, they have chosen to present only sections - Starters, Meat, Poultry, etc. - with a further Table of Contents at the beginning of each section. Since no single section contains more than a dozen recipes and most far fewer, this is entirely unnecessary. All it does is make things harder to find for the user. There is an index in the very back of the book, but very few Kindles include such a thing and no one would ever think to look for it, even if there was an easy link to get there.

The book layout isn't horrible, but it could be better. Many full-color pictures most Kindle users will not be able to see anyway have been included, increasing the file size greatly. Most of the time those pictures are just enough too big that they end up introducing spare blank pages and lots of extra white space. Only rarely do the pictures appear on the same page as the title of the recipe that they represent. To be honest, Grandma is more than a little bit surprised that quite obviously the designer didn't bother to spring for a $79 Kindle in order to look at the book as readers would see it.
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Format: Kindle Edition Verified Purchase
What you will find in this Kindle book is good tasting, easy recipes that have previously been published by the Chicago Tribune. These recipes may show up on sites you snoop around for recipes, but you won't find them in a collection, unless you saved them yourself or get this book.

Recipe Categories include:

Starters
Meat
Poultry
Seafood and Fish
Pasta and Rice
Salads and Sides
Desserts

In each category you'll find 6 to 12 recipes that are easy to follow and include prep time, cooking time, number of servings, ingredient list, step-by-step instructions, nutritional information and a brief intro indicating a bit about how the Chicago Tribune's test kitchen got the recipe or where it appeared.

Recipes like Tarragon Egg Salad could become a weekly favorite, but Lobster and Grits might be something saved for a special occasion.

I expected to see more recipes in each category, but the recipes that were chosen are good and have the beginner to intermediate cook in mind. The ingredients are all easily obtained at your local market, and some recipes contain notes from the writers regarding specific ingredients; suggesting variations and/or sharing information about an ingredient.

I wish that there were photos for each recipe, but alas, no such luck! There are a few photos though, and they are attractive and worthy of salivation.

I would debate if these recipes would make everyone's 'best of the best' list, but maybe they are Good Eating's Best of the Best? My suggestion would be that if the price is right, give it a try. If not, check out the Chicago Tribune's 'Good Eating' section under 'Living'. You'll probably find these recipes eventually, and a few not included in the book.
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Format: Kindle Edition Verified Purchase
There's a lot of seasoning, fat, and cholesterol in this collection. I enjoy collecting recipes to get ideas to 'jazz up' my own cooking. But this offers nothing new: The impression given is fat, sugar, salt and cream dress up any dish and no dish is truly edible without it. These recipes tend to be complex, with several ingredients and lots of time needed to bring it all together. In short, this is a cookbook more for reading than for using.
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Format: Kindle Edition Verified Purchase
Some really great recipes. Can't wait to try the Corner Bakery French Toast and the Kickin' chicken soup. I wish the table of contents was not sectioned into groups and would list all the recipes as this would let the reader find the recipes quicker. I do bookmark my favorites and this has helped me find what I want a little easier. Also looking forward to trying Pumpkin flan with gingersnap crust.
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Format: Kindle Edition Verified Purchase
For a free kindle book, it's all right. (I picked it up on a free promotional day.) Very simple presentation of several "best" recipes. But with the age of the internet and interactive recipe blogs and sites, it's quite lackluster by comparison to where I usually pick up my recipes.
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It has recipes that were featured in the Chicago Tribune over the years. Not sure I'll make any of them. Looks like the author's favorites, or maybe the general readers favorites, are different than mine. Or, maybe I'm just looking for easier, quicker recipes.
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By Readsalot on December 28, 2013
Format: Kindle Edition Verified Purchase
it was a free purchase but still a good addition to my existing cookbooks. I've never followed one of the recipes to the dot, but it's great for inspiration if you don't know what to make for dinner :)
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