- File Size: 30952 KB
- Print Length: 890 pages
- Publisher: Cook's Illustrated (October 1, 2011)
- Publication Date: October 1, 2011
- Sold by: Penguin Random House Publisher Services
- Language: English
- ASIN: B005S0ADOU
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #359,165 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine Kindle Edition
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Considering so many cookbooks now offer something like 30 recipes, this is an encyclopedia compared to many being released today. This has TWO THOUSAND RECIPES! But what's better is that, even though you have both familiar and unfamiliar recipes in the book (Creamy Herbed Spinach dip but also a few other versions you likely hadn't thought of like Cilantro-Lime Spinach Dip with Chipotle Chile), you also have the tips on how to cook things that you might not have learned. Even though I went to culinary school, I still learn things from this magazine (the cookbook is compiled from their top magazine recipes) sometimes and most home cooks could soak up this stuff like a sponge because it's SO helpful: like how to pick out scallops at the store, or why you need to use the vodka in the tempura shrimp, or how to form a tart shell. These are all recipes where they compared lots of recipes and the test kitchen cooks chose the best--not just a bunch of recipes because they had flavors that were new. So, for example, while there are loads of recipes you'll come across and love that you may not have seen before like the caramelized onion dip rather than the usual "French Onion Dip", there are also the tried and true ones that they perfected, like deviled eggs. And they tell you why that recipe works the best.
Even though this book is so loaded with recipes that you aren't going to have pages and pages taken up by photos (because the pages here all contain recipes--a huge amount) there are illustrations, like using a plastic bag to pipe the filling into deviled eggs, and how to do it for those cooks who have not used that method.
The directions for each recipe are far more detailed than with most cookbooks. For example, rather than saying "Use a large pot" It will say "Use a pot that 9 quarts of liquid will fit in"...so for those who have no kitchen skills, you'll master everything like a pro without one ounce of confusion. For the pros, you'll likely pick up not only new recipes, but new skills as well. How can you not with this amount of info?
You also have several versions of dishes so you can make choices. So while you'll learn how to clean shrimp easily and perfectly for the shrimp tempura, for example, you'll also be able to choose from several dipping sauces or even make several different ones so that your guests have choices. Such as:
Teppanyaki Mustard Dipping Sauce
Ginger Soy Dipping Sauce
Chili Aioli Dipping Sauce
All of which can also be used with the Spanish Style Garlic Shrimp Recipe
Every kind of recipe is available no matter what your special dietary needs are or what the occasion for cooking may be, whether a family meal or lavish gourmet party, whether vegetarian or all meat, appetizers, even spiced nut recipes and loads of desserts.
At the start of each recipe it says "Why this Recipe Works" and you learn a lot from why that version is better than many recipes out there, and you know it will turn out right. For example, there are tons of pie crust recipes on the internet and in cookbooks--their test kitchen tries out the most popular and the experts tell you which recipe won and why.
So while there are already nearly 400 reviews on this cookbook, I loved it enough that I had to share some of the contents to help you see the range of recipes and why this may be one of those books you hand down to the next generation with notes and highlights in the borders--it just has so much inside:
A VERY SMALL EXAMPLE OF THE RECIPES WITHIN:
CORN AND BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE
ULTIMATE HUMMUS AND HUMMUS WITH SMOKED PAPRIKA
BRUSCHETTA WITH GRILLED PORTOBELLO MUSHROOMS
BRUSCHETTA WITH PORT CARAMELIZED ONIONS, BLUE CHEESE AND WALNUTS
BRUSCHETTA WITH SUMMER SQUASH, BACON AND BLUE CHEESE
(AND ABOUT 10 OTHER RECIPES FOR BRUSCHETTA)
6 APPLE SAUCE RECIPES EVEN!
LOADS OF SALADS LIKE CHEF'S SALAND WITH FENNEL, ASIAGO, AND SALAMI OR ITALIAN BREAD SALAD TO LOADS OF GREENS
ASIAN BARBECUE GLAZE FOR CORNISH GAME HENS
ASIAGO CHEESE AND PARM GARLIC BREAD
BACON AND BROWNED BUTTER VINAIGRETTE
OLD FASHIONED BEEF STEW WITH BACON
BACON, ONION, AND SCALLION OMELET FILLING
ASPARAGUS, RED PEPPER AND SPINACH WITH SHERRY VINEGAR AND GOAT CHEESE
BASICS LIKE SALSA, GUACAMOLE, AND HOMEMADE RANCH DRESSING
BAKED MAC AND CHEESE
BAKED MANICOTTI SEVERAL DIFFERENT WAYS
ABOUT 20 KINDS OF BARBECUE
STEAMED MUSSELS WITH BASIL AND CURRY
LOTS OF CHICKEN RECIPES
LOTS OF DIFFERENT KINDS OF BREAD AND TIPS ON IT TURNING OUT PERFECTLY WHICH ARE OFTEN THINGS OVERLOOKED
PORK CHOP RECIPES
LOTS OF STEAK AND BEEF RECIPES, ALL KINDS OF FLAVORS FROM TRADITIONAL TO UNIQUE--EVERY CUT AND KIND YOU CAN IMAGINE
LOADS OF BEAN RECIPES AND HOW TO USE THEM AND STORE THEM
PASTAS WITHOUT MEAT TO PASTAS WITH SLOW SIMMERED MEAT SAUCE
BELGIAN BEEF, BEER AND ONION STEW
CLASSICS LIKE BEEF STROGANOFF
BASIC GRILLED HAMBURGERS TO FANCY HAMBURGERS LIKE GRILLED HAMBURGERS WITH COGNAC, MUSTARD, AND CHIVES OR GARLIC, CHIPOTLES AND SCALLIONS
DRINKS LIKE HOW TO MAKE THE BEST FRESH MARGARITAS OR SANGRIA
EVEN THE BEAN RECIPES ARE EXTENSIVE SUCH AS STUFFED ZUCCHINI WITH :BLACK BEANS, CORN AND CHIPOTLE CHILES
LOTS OF DIFFERENT LEMONADE RECIPES
LOADS OF BISCUIT RECIPES
PECAN BREAD PUDDING WITH BOURBON AND ORANGGE
PUMPKIN CHEESECAKE WITH GRAHAM PECAN CRUST
LOADS OF STUFFING RECIPES: FROM BAKED HERB TO SPICY CORNBREAD WITH RED PEPPER OR CHIPOTLE WITH SAUSAGE
....THINK THAT'S ALL? SURPRISE! THAT IS ONLY IN THE "B" SECTION OF THE COOKBOOK! AND THAT'S NOT EVEN A SMIDGEN OF THE RECIPES IN THAT SECTION!
Yes, this one is extensive...I had a bag gf potatoes and this gave me so many different ideas that they were gone quickly! If you have anything like that that you aren't sure to cook with--basics like green beans, rice, broccoli, etc--you can simply look through the index of this book and see what ingredients you have on hand to make something out of. Or what you want to run to the store to create, gourmet or simple.
I find myself reaching for this cookbook above all others lately because I know that no matter what I cook it will be tried and true and the flavors working beautifully together.
This has so many recipes that it's like owning a collection of cookbooks such as loads of dessert cookbooks, bread cookbooks, breakfast cookbooks, side dish cookbooks and every kind of main dish cookbook...appetizers, dips, soups, stews, stir fries and more...
2,000 of their best recipes...what else can be said? You'll surely find something you love!
This looks beautiful on your kitchen counter, either laying flat or like I have it, closed on my cookbook holder. Beautiful cover and ready to assist you when needed.
The only downside is that the recipes in there are classics, but I think it is essential to understand how to cook these before trying more adventerous culinary endeavors. Also, there aren't really illustrations. Only a few random ones to demonstrate how to perform a certain technique. I guess you can't blame them because the book is already so fat. Imagine how huge it would be with increased illustrations?
The only knock I give it is that it still has that aspect of cookbooks where simplicity takes a detour. I don't have buttermilk powder. I'm sorry. I can't make those waffles.
The amount of content you get for the price is amazing. This book is loaded with recipes. It's nuts. What's also cool is that if you're searching for recipes and the internet points you to Cook's (and you're blocked by their paywall), chances are high that it's in this book. So it's like having an online membership with them.
All of the negative reviews for this seem to be related to two issues: that the Kindle edition is difficult to navigate, and that there aren't any pictures.
OK, first, it's fairly obvious to me that the kindle is not the ideal medium on which to use a cookbook, nor is anything for that matter that requires lots of page-flipping. Accept the fact that the actual, physical book is easier and make room for thus giant on your bookshelf.
Second, do you really need a picture of bruschetta or roasted chicken or chocolate cake in order to follow a recipe? Don't get me wrong, pictures are lovely, but they're not really necessary unless you have no earthly idea what the thing you're making is supposed to look like, and that's what the internet is for.
I think this is going to be my new go-to for just about everything!
Top international reviews
There are clear explanations to why they use the methods they use, they talk to you by dumbing down, although it is American in principle they have spent an awful lot of effort in perfecting these recipes that really do work by the way.
No need to convert American Weights and measures as this is all done for you. I have quite a lot of cook books but this one in my opinion is at number one of my reach for list. I am never out of the kitchen now giving this book a thorough going over, now my Mrs thinks i am turning into a "Feeder" lol far from it, it has giving me a renewed interest in all aspects of cooking.
For what you get from this cook book, the shere ammount of recipes (2000) goodness me, and clear concise explanation Why they chose the methods and how is a bargain. So if you are umming and ahhhhing about the price, dont let what you think is more than what you want to spend, lets face it with this book you surely get what you pay for.
An excellent cook book. If you choose not to get this book, for me you lose out in the long run.
The only think I don't like is that the book is so heavy & hard to hold as I have arthritis in my hands. I'd have paid more to have it made into a set of 2.
The writing is very clear and easy to understand. The results of these recipes are always consistent.
If you get one cookbook you should get one from Americas Test Kitchen, and with all of the titles they have you can easily find one that matches your interest
The reason I like this book is that the recipes are well thought out (academic approach) and for the most part use fairly common ingredients.