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eBook The Best Recipe download

by Editors of Cook's Illustrated Magazine,John Burgoyne,Carl Tremblay

eBook The Best Recipe download ISBN: 0936184388
Author: Editors of Cook's Illustrated Magazine,John Burgoyne,Carl Tremblay
Publisher: Cook's Illustrated; 1st edition (September 10, 1999)
Language: English
Pages: 573
ePub: 1739 kb
Fb2: 1386 kb
Rating: 4.5
Other formats: txt azw mobi mbr
Category: Cooking
Subcategory: Regional and International

The folks at Cook's Illustrated magazine have compiled a fine collection of recipes that have been tested not once . The Best Recipe is without question one of the best cookery books published this year and is the book I'll be giving to my foodie friends this holiday season.

The folks at Cook's Illustrated magazine have compiled a fine collection of recipes that have been tested not once, not twice, but many more times, to find the absolutely best version. - The Houston Chronicle, November 2, 1999.

Cook's Illustrated Magazine’s most popular book is The New Best Recipe. John Burgoyne (Illustrator). Carl Tremblay (Photographer)

Cook's Illustrated Magazine’s most popular book is The New Best Recipe. Showing 30 distinct works. Carl Tremblay (Photographer).

The Best Light Recipe. by Cook's Illustrated Magazine · John Burgoyne · Carl Tremblay.

Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere.

by Cook's Illustrated Magazine · John Burgoyne · Carl Tremblay

by Cook's Illustrated Magazine · John Burgoyne · Carl Tremblay. The tip may call for an odd appliance such as a hair dryer (for smoothin.

The staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to learn how grilling and barbecue techniques compare

The staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to learn how grilling and barbecue techniques compare. 300 helpful illustrations. The staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to learn how grilling and barbecue techniques compare.

Best of Cooking Light has some amazing recipes in it! Everything from vegetarian meals to roast lamb entrees and .

Best of Cooking Light has some amazing recipes in it! Everything from vegetarian meals to roast lamb entrees and desserts. The preparation steps may be unusual, the ingredients may be surprising, but the results-deeply satisfying flavor and absolutely foolproof.

Illustrations~John Burgoyne. glossy white & grey hardbound folio. A Best Recipes Classic. or priority shipping will cost extra. dustwrapper in protective plastic cover. looks brand new. binding square & tight. contents free of all markings. not worn or torn or price clipped. first printing ( 1 in line). Steaks, chops, roasts, and ribs.

Cook's Illustrated - March 01, 2019. Previous journal Flex UK – February 2019. Next journal Stadia Showcase 2019.

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.

Comments: (7)
This is the cookbook i've always wanted; they've taken the time try DIFFERENT recipes to come up with the best. it drives me mad to read different recipes for the same dish, never knowing which one to try; and the internet has made it much more difficult to make a decision. but this cookbook has run the gamut for each dish. i've tried several, and so far, they are all flawless.
I have been cooking on an outdoor grill or smoker for over 30 years. Most of what I know I learned from others or made up as I went along, and I've been very satisified with my results. But I felt I was in a bit of a rut, so I bought this book.

I'm amazed about how much I did NOT know about grilling. I have made it a goal to try out a recipe or technique from this book each time I use the grill to expand what I know - and the results are incredible. The best whole-roasted chicken I ever made was the first time I used the recipe here: incredibly juicy and tasty due to slow cooking ("grill roasting") with indirect heat and some smoke chips. But the second one did not come out as well. Interestingly, the writers of this book had the same experience.

The thing that makes this book great is the research that went into it. They systematically try out all the variations they can come up with, tell you about which ones did not work and why, then nail down the best techniques, and present them here. The recipes appear to repeat a bit, simply because they have one for charcoal and one for gas. The two are similar, but though it takes more pages, it makes it much easier to follow through the steps to have separate recipes.

Aside from recipes for cooking meats, there are a number of dry rubs, marinades, sauces, and salsas to get you started. Don't buy this book for quantity of recipes - there are bbq books with more - but instead for the quality and details of the techniques, which are so important for outdoor cooking.

Even if you think you are an expert, it is very likely that you will learn new techniques, and improve your existing ones, in a way that will make you glad you bought the book.
I purchased The Best Recipe for my husband for Christmas. I recently had become a subscriber to Cooks Illustrated which is from what this book is based. I was hooked from the moment I started to read the magazine. So of course I HAD to get the cookbook. I was not disappointed. I find this book so darn interesting that I actually curl up on the couch with it to read it like a novel! I love how it explains every single step of the recipe process and all of the experimenting they do. It gives a whole story on how they came to find this "Perfect Recipe" for this one dish. They go through how they experiment with temperature, ingredients, pans, baking/cooking time, mixing methods, brand names, placement in the oven, in what order ingredients are added and how...every little tiny detail that you can imagine can have a huge effect on the outcome of your dish. Gosh it's interesting! The recipes are classic and cover a great variety of subjects in detail. It's a huge book. Last week I made the blueberry muffins and I must say that I was impressed. I've made MANY blueberry muffins but none LOOKED as pretty and TASTED just as good. They looked like they belong in a bakery window. If you own just one cookbook then I would say that this one should be it. It's a must have! If you are into cookbooks with lots of glossy pictures then this is not for you as there aren't any photos. But you will be missing out on an awesome quality cookbook. I would say that it's not just for experienced cooks - there are many very basic recipes in it as well. A beginner could learn so much from reading this.
I was initially hesitant to buy this book mainly because of the title - I can't even count the number of times I've fallen for some marketing trick and been sorely disappointed. But this was one time I did not regret my purchase at all!

I am notorious for skipping steps and not reading instruction manuals, but I gave this book a chance. Being a baker at heart, I tackled one of the baked goods first. I like to think I had a talent for baking, but I even impressed myself with this first attempt.

I have learned so much from following the recipes in this book, not the least of which was how to back up my argument with my husband not to substitute vegetable oil for butter in some baking recipes! (he's a bit of a health nut!)

As many others have written, this book has consistently resulted in dishes that I get endless compliments on. I've NEVER been disappointed with a recipe. The detailed explanations leave nothing to question (just what is the batter supposed to look like?) and for someone like me, that's a definite requirement.

As obsessed as I am with books, I honestly think that I could clear out my library of cookbooks and be happy to spend the rest of my life using this one cookbook. (but I like the way the others look on the shelf, all nice and clean as the day I bought them - who knows, maybe someday I'll actually use one of them!)