Books: Cooking by Cuisine -> Cooking American
The Best Recipe
Magazine, Editors of Cook's Illustrated
Boston Common Press
Published: September 10, 1999
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The Amherst Bulletin, November 26, 1999
"This is the perfectionist's 'Joy of Cooking.'"
Founded in 1980, Cook's Illustrated (formerly Cook's Magazine) has emerged as "America's Test Kitchen," renowned for its
near-obsessive dedication to finding the best methods of American home cooking. Over the years, we've tested 80 recipes for chocolate chip cookies, more than 70 recipes for gumbo, 40 versions of the peanut butter cookie, and more than 20 versions of such
simple recipes as coleslaw, roast chicken, and hash brown potatoes. The Best Recipe is a collection of the editors' picks from the pages of Cook's Illustrated. The recipes have been edited, organized, and annotated with in-depth descriptions of how we
developed the "best" recipe. And they appear alongside dozens of equipment ratings and taste tests of supermarket foods, as well as more than 200 illustrations demonstrating the most efficient food preparation methods.
In The Best Recipe, we
invite you into our test kitchen, where you will stand at our elbow as we try to develop the best macaroni and cheese or the best split pea soup. You'll discover how to make a foolproof yellow cake, a perfectly cooked prime rib roast, and homemade bread
in under two hours. You'll find out how to solve the problem of watery coleslaw, overcooked turkey breast, acidic salad dressing, dull tomato sauce, sticky white rice, dry turkey burgers, tough scrambled eggs, and sunken birthday cakes. You will also
find the secret to bakery-style high-rise muffins and the way to make that restaurant favorite, warm, fallen chocolate cake, at home, with only a few minutes of preparation.
The Best Recipe also gives you useful tips on purchasing cookware (based
on extensive test kitchen evaluations), including pie plates, food processors, standing mixers, chef's knives, skillets, vegetable peelers, and Dutch ovens. We also explain the science of cooking (how to cream butter and why, how baking powder works, the
difference between semisweet and bittersweet chocolate) and offer tips on purchasing canned chicken stock, canned tomatoes, flour, butter, and dried pasta.
The editors of Cook's Illustrated have performed thousands of hours of kitchen testing to
bring you a cookbook that not only provides the best recipes but also tells you how they came to be that way. Let The Best Recipe become your one-stop cooking school and your favorite kitchen reference.
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