There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. Read more...
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Cook's Illustrated Magazine
There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbookrepresents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire.
Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough(we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our BrinedThanksgiving Turkeyin 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon(a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and theUltimate Chocolate Chip Cookies(we brown the butter for better flavor).
Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbookis also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbookwill keep you cooking for a lifetime - and guarantees impeccable results."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2011-10-17
- Reviewer: Staff
Fans of the America’s Test Kitchen empire know that it’s a reliable source, both for recipes that consistently produce good results and for a continuous stream of cookbooks that recycle the content from previous compilations, magazines, and TV episodes. The 2,000 recipes include some fresh flavors in the form of small bites (potstickers; bruschetta with summer squash, bacon and blue cheese); more challenging salads (orange-jicama with sweet and spicy peppers), and technically complicated desserts (French meringue cookies; baklava). With recipes for fried chicken, steak tips with mushroom-onion gravy, and four-cheese lasagna, entrees hew closer to traditional hearty staples. Throughout are the helpful tips and exacting illustrations that make ATK a peerless source for culinary wisdom—from rolling a filled omelet to removing beet stains from a cutting board. With a front-loaded by-the-recipe contents page that makes navigating the sizable book much easier, this volume is a wonderfully comprehensive guide for budding chefs. (Nov.)