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A literal encyclopedia of recipes (culled from the magazine), this revision to Cook's Illustrated's popular The Best Recipe is almost double in size and includes more than 1,000 recipes. Cook's Illustrated is known for careful (some would say compulsive) testing of recipes with a focus on foolproof technique; detailed line drawings that take readers step-by-step through recipes; and opinionated guides that assert that their way is the best way. This methodology appeals particularly to a specific kind of cook, one with a primarily scientific rather than artistic or intuitive approach to cooking. Though there are a few photographs, readers who buy cookbooks for full-color photographs and personal anecdotes aren't likely to be drawn to this work. Twenty-two chapters cover appetizers to desserts. Even the simplest tasks, such as blanching vegetables or peeling an egg, are explained and illustrated in detail. More involved techniques include brining poultry and roasting a turkey. Pad Thai gets a full-page description with photographs to help home cooks learn how to properly soak the noodles. Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters.
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". . . .will please those who groove to the cooking geek sensibility of CI editor Christopher Kimball." -- People Magazine, Novembe 12, 2004
"Its charm is its over-the-top thoroughness." -- Newsweek Magazine, Decmeber 6, 2004
"This new edition (The New Best Recipe) means business." -- The New York Times Book Review, November 5, 2004
"the book's recipes...you don't need to be a gourmet to pull them off." -- San Francisco Bay Guardian, October 13, 2004
My only reason this loses a star is that, after only 8 years, the binding is falling apart and first 50 pages are coming out. Read morePublished 1 month ago by alfred newman
I love this book. It is my one general cookbook and I don't think I will ever need another. As a scientist, I really appreciate the way they try a variety of different ways to... Read morePublished 1 month ago by Bradly B.
My "go to" cook book. Science, technique and recipes = perfect results every time.Published 1 month ago by Lucille
This is a great resource. America's Test Kitchen makes all the mistakes in the kitchen so you don't have to!Published 1 month ago by Katelyn Moser
GREAT recipes!! Great book, many great ways to make a lot of things I never thought of. The Family is really happy with what I make from this book! Read morePublished 1 month ago by Blarney77
It doesn't have any photos at all. I was expecting a few pictures of the finished recipe. I should not assume that illustrations = photos. My fault.Published 2 months ago by kpnguyen