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Cook's Illustrated Revolutionary Recipes: Groundbreaking techniques. Compelling voices. One-of-a-kind recipes., by America's Test Kitchen
Ebook Download Cook's Illustrated Revolutionary Recipes: Groundbreaking techniques. Compelling voices. One-of-a-kind recipes., by America's Test Kitchen
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Review
This dense and satisfying volume commemorating the 25th anniversary of Cook’s Illustrated is packed with the collective results of kitchen experiments . . . . All aspects of cooking are explored, and the exactitude is comforting and never fussy. This volume is sure to be a popular choice as a gift for college grads and others just starting to make their way in the kitchen.--Publishers Weekly, STARRED Review Cook's Illustrated magazine, champion of a thoughtful and no-nonsense approach to home cooking, is celebrating its 25th anniversary by giving us a present. . . .The "revolution" here is not exotic ingredients or wild flavor combos; it's an insistent pursuit of perfect recipes. -- BookPageThe very best of 25 years of recipes are highlighted in the new cookbook "Cook's Illustrated Revolutionary Recipes". It features time-honored dishes that have been tested over and over so they're sure to work, along with the sort of tips and tricks that can make any home cook smarter and more efficient in the kitchen.-- The Oregonian
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About the Author
America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Hardcover: 576 pages
Publisher: Cook's Illustrated; Illustrated edition (October 23, 2018)
Language: English
ISBN-10: 1945256478
ISBN-13: 978-1945256479
Product Dimensions:
9.2 x 1.6 x 10.7 inches
Shipping Weight: 5.4 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
46 customer reviews
Amazon Best Sellers Rank:
#11,625 in Books (See Top 100 in Books)
My mother was a mediocre cook. I was not confident in the kitchen even though I read cookbooks galore. Success was rare and repeating the success was even more elusive! Cook's Illustrated takes all the work out of finding a simplified foolproof recipe. They experiment with one basic recipe, say, banana bread, and make the recipe over and over tweakingingredients and amounts or mixing methods until the staff agrees it is perfect. Then, they make it over again to be sure the perfect results can be easily replicated! This is just what you would do if you had time, patience, and a well stocked pantry! But the America's Test Kitchen knows culinary science, has resources and shares the experience with you! Interesting to read, and educational! And every recipe turns out delicious! Yep, haven't been disappointed!I can invite friends to stay with us and know the fried eggs will be delicious, the meatloaf, perfect and any recipe I make from this book will be enjoyed without making up excuses!I have ordered many more of the Cooks' Illustrated and America's Test Kitchen Books after having remarkable success with this first book! I highly recommend these books.
Having been a Cook's Illustrated magazine subscriber since 1995, I can attest that this book is an excellent collection of their best recipes. Over the years, I have personally made a very high percentage of them, many have become routine at my house, and flipping through this book for the first time felt like visiting with lots of old friends; 99% of the book is comprised of recipes I would have chosen myself had I been in charge of this project. Each recipe is accompanied by a full essay detailing the testing that went into the recipe, what worked, what didn't, and other useful information. A side benefit of all that information is that, as you cook through the recipes, you gain techniques and knowledge that can be applied to any recipe, whether a family heirloom recipe or one from another source, that will improve your chances of success and your cooking in general. The book is printed in color on heavy paper, with a thick hardbound cover - it weighs 7 pounds! I have thoroughly enjoyed cooking from and learning so much from Cook's Illustrated over the years and I am delighted to have this book as a commemoration.
Back in the dark ages, I graduated college with a double major in home economics and English. Don't even know if home economics is offered in colleges these days but I do believe people still cook. I ordered this book along with two others from Cook's and believe me this particular cookbook might be the only one you ever need to own. The techniques are all spelled out in easy terms that anyone can understand, even the first time cook. The book is extensive and large. It would make an excellent wedding or housewarming gift. The most important reason to own this book is that each recipe has a clear explanation about what technique to use to make the dish correctly without any trial and error. You can't go wrong. You know each recipe will be right the first time. I learned so much and I am still not finished with the book.
I’ll start by making a couple of confessions—first, I am a cookbook JUNKIE! I read them cover to cover and hang on every word. Second—I love Cook’s Illustrated. They explain everything—starting with what was wrong with a recipe to send them on quests to find a way to build a better ratatouille. An example from this new volume—how to make a lemon meringue pie with “weepless†meringue AND where no “puddles†form to ruin the crust. These folks know their stuff—and when still stymied—they reach outside the test kitchen & seek advice from food scientists—as was the case with the lemon meringue pie. I don’t always agree with what they do—often they’re looking for ways to reduce the time required to prepare a recipe, and that’s not what I look for when cooking—but, let’s face it, most cooks today ARE looking for that, so a definite positive for this book. And I’m pretty certain my cinnamon bread is better—but I’ll make theirs to be certain...Unlike most Cook’s Illustrated publications, this volume contains gorgeous photographs—I think every dish has an accompanying photo. There are at lease two dozen recipes that I have ear marked to try—that’s quite a few for this addict on a first read through. Buy this book! It’s destined to become a classic!
I enjoyed this book. A lot of these recipes were so good I enjoyed this book Immensely
Excellent recipes and explanations of techniques and theory. Would have preferred spiral binding.
This team's approach of going back to basics and figuring out what truly works pays off. Our moring eggs and evening steak are much improved.
Purchased this for my wife for Christmas and she was very pleased. Excellent book as always from Cook's.
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