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The New Best Recipe by Editors of Cook's Illustrated Magazine (2004, Hardcover) 
The New Best Recipe by Editors of Cook's Illustrated Magazine (2004, Hardcover)

 
The New Best Recipe by Editors of Cook's Illustrated Magazine (2004, Hardcover)

Publisher: Cooks Illustrated
Publication Date: 2004-10-30
Language: English
Format: Hardcover
ISBN-10: 0936184744
ISBN-13: 9780936184746
Product ID: EPID30999824
Description: This Cook's Illustrated series aims to find the best possible ways to cook the most popular foods, relying on a rigorous testing process to find the optimum recipes for such dishes as macaroni and cheese, spaghetti with clam sauce, roast...
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Synopsis
This Cook's Illustrated series aims to find the best possible ways to cook the most popular foods, relying on a rigorous testing process to find the optimum recipes for such dishes as macaroni and cheese, spaghetti with clam sauce, roast Thanksgiving turkey, pizza, angel food cake, and, of course, the ever-controversial crème caramel. This encyclopedic updated edition includes more than 1000 recipes, 800 illustrations, fascinating histories of many foods, recommendations of brands and tools, and cogent advice on everything from how to peel a hard-boiled egg to how to produce authentic Pad Thai.

Details
Publication Date:2004-10-30
Illustrator:John Burgoyne

Size
Length:1000 pages
Height:11.0 in
Width:8.3 in
Thickness:2.2 in
Weight:85.6 oz

Industry Reviews
"Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters."
(08/16/2004)

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    Top Reviews
      Outstanding Cookbook
    Review created: 08/13/07
    by:
    zuzigirl ( 1231)
    See all reviews by zuzigirl
    6 of 6 people found this review helpful.

    This massive cookbook from the editors of Cook's Illustrated have given you a personal invite into America's Test Kitchen.....one of the most popular PBS cooking shows. It is an encyclopedia of foolproof recipes and practical information. I was amazed by all the answers to baking and cooking problems. I found out why my cheesecake had a fault line running through it each time....and it wasn't due to tremors! The test kitchen has done all the work for you and as they say, sometimes testing recipes up to 50 times! I also like all the comparison information on pots, pans and even ingredients. It takes the guess work out of which one to buy. If you are a beginning cook this is the book to start with. You can't go wrong and it is worth the extra money.


    Review ID: 10000000004208859
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