The New Best Recipe: All-New Edition

Click for larger image	The New Best Recipe: All-New Edition Author : Cook's Illustrated Magazine from America’s Test Kitchen Features : ISBN13: 9780936184746 Sales Rank : 2913 List Price: ~~$35.00~~ Our Price: $23.10

Average Customer Rating : Total Customer Reviews : 286
The New Best Recipe: All-New Edition Customer Reviews: Truly is the BEST If you're looking for one cookbook, this would be the one to get! Dare I say, I'd turn over my family recipe book over this bad boy?! The authors have tested and tasted thousands of recipes to truly find the best recipes. They explain why and give choices. Every recipe I've tried has been better than any other I've ever had. The Chocolate Chip cookie recipe is UNBELIEVABLE!!! You'll not regret this book! The Best Cookook I Own I collect cookbooks. They're everywhere at my house. Also subscribe to various cooking magazines. THIS is my favorite. Every single recipe I have made has turned out perfect. I only got this book a couple of weeks ago but so far I've made: Classic Deviled Eggs-terrific. Tells you how to boil the eggs perfectly. Put 7 eggs in a saucepan and cover with 1" of water. Bring to a boil over high heat; remove pan from heat and cover for 10 minutes. Fill a bowl with cold water and add 14 ice cubes. Transfer eggs to water and let rest for 5 minutes. Peel. So easy. The yolds are cooked through and no green ring around them. Greek Salad-the best I've had. The fresh mint and parsley really brought out the flavor. Glazed Carrots-oh wow! Even my kids loved these and they are so easy to make. Mashed Potatoes-I thought I was doing just fine with my way. Apparently boiling them in the skin does make a difference. Every one loved them. Chicken Marsala-Oh my!!! This is the best thing I've ever made. It is so much better than any chicken marsala I've had at a restaurant. It's easy too. My kids devoured it and they don't even like mushrooms. The chicken was so tender you could cut it with a spoon. I am not exaggerating. This is one recipe you have to make. Oven Fried Bacon-Wow! So easy and I don't get splattered cooking the bacon anymore. Plus all the pieces come out the same size. No shrinking. Home Fries-so delicious. We can't get enough of these. Perfect for breakfast. Pizza Dough & Pepperoni Pizza-homemade pizza is way better than chain pizzerias. This is not difficult and will spoil your family. Cream Biscuits-these turn out beautiful and even have a little split line around the middle so they're easy to cut. The easiest biscuits I've ever made. Try these if you've never made biscuits. Only 5 ingredients. American Sandwich Bread-the best. This is a simple recipe to follow and makes consistently beautiful bread. I don't even buy bread at the store anymore. Talk about a perfect grilled cheese! Buttermilk Biscuits-perfect texture and you don't even need to roll them out. Make it in your food processor! Thick and Chewy Chocolate Chip Cookies-Now I have neighborhood kids coming by and asking if I have any of my cookies made. Yeah, they're that good. I just keep them in stock all the time now. Blueberry Cobbler-perfect with a bowl of vanilla ice cream. I can't get over how beautiful this turned out and it's so simple. It almost seemed too simple. The lemon juice and zest in the blueberries really brightened the flavors. This book is huge. 1028 pages. Not all of that is recipes. There's the Table of Contents and Index and several pictures of "how to" and reviews of different products. Chapters include: Appetizers Soups Salads Vegetables Rice, Grains, and Beans Pasta and Noodles Poultry Beef Pork Lamb Fish and Shellfish Stews Grilling Eggs and Breakfast Pizza, Calzones, and Foccacia Quick Breads, Muffins, and Biscuits Yeast Breads Cookies, Brownies, and Bar Cookies Cakes Pies and Tarts Crisps, Cobblers, and Other Fruit Desserts Puddings, Custards, Souffles, and Ice Cream PROS: Every single recipe has been rigorously tested. I read somewhere that they decide on a recipe and then research and gather 30-75 recipes then boil it down to a few. They then start testing various ways of making the recipe until they come up with a winner. Then a professional tester tries it. Then it's sent out to hundreds of volunteer testers to make sure there are no problems and the directions are crystal clear. So you know that each recipe has been tested and re-tested. Everything turns out great. I also love the product reviews. Which knife is best for my money? Which shredded cheese is best? Before each recipe is a rief description of some of their trials and errors and what worked. I find it interesting, at least. CONS: This is just a personal issue but I would have liked some photos of the recipes. What can I say? I like to feast with my eyes as well. So that's really not a big deal. I think you really get a lot for your money with this book. It would be perfect for anyone but especially for novice cooks because the instructions are so clear and precise. Get the book. You won't be disappointed. Now I'm off to make some more of that delicious bread. :) A Must-Have Cookbook* The New Best Recipe: All New Edition Cookbook from Cook's Illustrated Magazine is really a gem. For all those aspiring cooks out there: this cookbook gently explains every step of the process along with illustrations so you feel confident in the kitchen. Every good cook needs a reference cookbook on just basics and how-to's with great recipes. Cook's Illustrated Magazine has long been known for its attention to detail,proven recipes and recommendations for food products and cooking supplies. I really appreciate all of the discussion/explanation before the actual recipe because it explains the execution of the recipe and how the recipe came to be created. America's Test Kitchen at its best! This is perhaps one of the best how-to cookbooks for the modern day cook. The recipes are superb, and the ones that I tried came out fantastic and tasted wonderful. I personally own many,many cookbooks, but this one is a keeper! inspired my husband to cook for me I love cooks illustrated as it test recipes and equipment a hundred times to give you the best. I love the way they approach every recipe like a science project with a hypotheses. Best of all, I love cook's illustrated because the recipes and reasoning are written so simply that my husband (who was vegan for 12 years) was able to cook chicken thighs for me. It is my staple cook book for kitchen basics. This comes close to being perfect I am a very good cook and own many, many cookbooks, but there are only a few of these cookbooks that I really use. This book instantly became one of them. I realize that there is no such thing as a perfect cookbook, but this comes as close as any I've ever seen. Not only are instructions clear enough for a beginner, but the final results are consistently wonderful. Knowing the why and how of what makes a recipe work (and not work) helps in cooking other things that are not included in the book. I especially like knowing what makes a recipe 'best' and less than 'best', so I know what I am aiming for and what to avoid. There are many things that I would have included in this book, but, at 1000 pages, how much more could there be? This book is well worth the 3" of shelf space in my cookbook collection, but its space is so often empty, since the book is in use.