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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine Hardcover – October 1, 2011
Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
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About the Author
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
Top Customer Reviews
It offers more recipes than any other book they've got.
Many of the recipes appear in other books.
This one offers a short "Why it works" intro to each recipe, but unlike Cook's Illustrated "Best Recipe" book, it doesn't give a detailed explanation of all the things they tried on the way to the final recipe.
Should you buy this? Here's a little decision tree:
Do you already own Cook's Illustrated Best Recipe cookbook?
-- If yes, then don't buy this -- too much duplication.
-- If no, then are you interested in the the recipe development process?
---- If so, then buy Cook's Illustrated's Best Recipe cookbook.
---- If not, then buy this book (The Cook's Illustrated Cookbook) -- it's more complete.
For those of you unfamiliar with Cook's Illustrated, it is this great magazine dedicated to making it easier to cook great food. This cookbook keeps up that tradition by compiling and modernizing recipes from the magazine without loosing the informative method of presenting not only the recipe but the background about why something works, what to use to get the best result, and what tools work the best. This is not a cookbook full of glossy pictures of professionally photographed prepared dishes, it is the cook's cookbook, with the necessary illustrations (done as line drawings) to get the job done. Those of you familiar with the magazine will feel right at home, since the cookbook is done in the exact same style. Typical sidebars include:
Illustrated guides to complete a task (i.e. - Trimming a chuck-eye roast, Folding Bread Dough, Slicing a Soft Cake so it looks perfect, etc.)
Test Kitchen Tips (i.e. - Key Tips to perfect Pasta, Buying Scallops, etc.)
Why A Recipe Works (i.e. - Why the recipe is structured a certain way to get the best result)
Index - The book is adequately indexed, but indexes never quite think the way you do, so a little logic is still required to find what you are looking for (i.e. - Coffee Cakes is under Cakes and nor cross-referenced under Coffee and Cakes themselves are sub-grouped in the index (Cakes, Cakes - Chocolate, Cakes - Savory).
Negatives - The book's pages could be of a heavier weight for my liking. I understand that this is a big book already with so many recipes, but the paper feels fragile in my hand.Read more ›
This is a big cookbook with 890 pages. It contains recipes for: appetizers, salads, soups, chilies, stews and braises, curries, stir-fries and Asian noodle dishes, pasta, rice, grains and beans, vegetables, poultry, meat, fish and shellfish, grilling - a really wonderful chapter, since it gives both charcoal and gas grill instructions, eggs and breakfast, quick breads and coffee cakes, yeast breads and rolls, pizza, calzones, and flatbreads, cookies, brownies, and bars, cakes, pies and tarts, fruit desserts, pastry, puddings, custards and frozen desserts and beverages.
There is a very detailed secondary index listing every recipe and a thorough index giving ingredient, dish name and type. There is also a volume and weight conversion chart. Chilies have several varieties as do pork chops and salmon and several other dishes. Serving sizes are given and 154 kitchen tips are inserted telling you such hints as; how to store cheese, salting - the secret to juicy roasts. Some help is missed in several places, for example in a recipe for coconut icing; they do not tell you how to toast the coconut - strange for a book that usually gives so much guidance. For those who still believe the way to grill is with charcoal - it is a relief to have these instructions included. The recipe for beer can chicken has become a legend in our back yard.Read more ›
Most Recent Customer Reviews
I'm seeing lots of fragile reviews from people who don't sound like real, serious cooks. Complaints about lack of pictures? If you want fancy drawings of food, buy a Rembrandt. Read morePublished 3 days ago by Kevin M. Mcelroy
I ordered this for my husband and he loves it, but we don't love that we paid for a year subscription and only received TWO issues.Published 22 days ago by The Real Dr. Dre
this is the best because I have subscribe to cooks for years and now I have all my monthly magazines in one
and i have an index
I am not denying that this magazine has great recipes. I WILL NOT renew my subscription. The letter I received to renew felt like a threat. Read morePublished 1 month ago by Diane M. Green
Absolutely love this book! It's useful as much as it is entertaining, has a lot of good recipes in my opinion.Published 1 month ago by livinginarealworld
This is another go to book. Used all the time, sometimes just to adjust a recipe for another source.Published 1 month ago by From Houston