Books

Cook's Illustrated (Cook's Illustrated)
Cook's Illustrated (Cook's Illustrated)
Cook's Illustrated (Cook's Illustrated)
Homecoming: Special Foods, Special Memories
Eat Smart in Morocco: How to Decipher the Menu, Know the Market Foods and Embark on a Tasting Adventure
Granny's Incredible Edibles Cookbook
California Herb Cookery from the Ranch House Restaurant
Kitchen Chronicles: 1001 Lunches with J.Krishnamurti
Best Wines!: Gold Medal Winners From The Top Competitions
Supper Time
5024 E. McDowell
My Private Collection of Original Pieces of Art
The Perfect Dinner: Fine Food Cooked with Foil
Picture Book for Zone Cooks
Comfort Food: Soups/Stew/Casseroles/One Dish Fare/Salads/Sides/Breads/Muffins/Snacks/Desserts (Cooking Traditions from Land O' Lakes)
The Best in the World: Fast, Healthful Recipes from Exclusive and Out-of-the-way Restaurants
Pickles, Peaches and Chocolate: Easy, Elegant Gifts from Your Kitchen
Home Cooked Culture: Wisconsin Through Recipes
A Month of Sundaes
Your Family's Favorite Recipes: Create Your Own Cookbook
Beyond Peanut Butter & Jelly
Cooking Fresh from the Mid-Atlantic: Tantalizing Recipes, Famous Chefs, and Conversations
Absolutely a la Carte
Not Just Beans
Mother's Recipes: A Contemporary Collection of Family Treasures

The Best Make-Ahead Recipe (The Best Recipe)

Average customer rating:

Not a freezer book
Disappointed - not many freeze ahead recipes
Okay
The Best Make-Ahead Recipe (The Best Recipe)
The Best?

The Best Make-Ahead Recipe (The Best Recipe)

Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Quantity | Professional Cooking | Cooking, Food & Wine | Subjects | Books

General | Quick & Easy | Cooking, Food & Wine | Subjects | Books

General | Special Occasions | Cooking, Food & Wine | Subjects | Books

Look Inside Cookbooks | Trip | Specialty Stores | Books

Look Inside Home & Garden Books | Trip | Specialty Stores | Books
Similar Items:

The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)
Cover & Bake (A Best Recipe Classics)
The Best Light Recipe (The Best Recipe)
Dont Panic - Dinners in the Freezer: Great-Tasting Meals You Can Make Ahead
Everyday Food: Great Food Fast

ASIN: 1933615141

Amazon.com

In its many publications and on TV, Cook's Illustrated/America's Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Provençal; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate soufflé that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice.

As with other Cook's Illustrated projects, Make-Ahead includes recipes that have appeared previously in its other works, though a majority of these have been amended with make-ahead or scaling-up data. Almost all the recipes are prefaced with their trademark testing "diaries," exhaustively detailed accounts of the recipe-making process ("With the onion shells figured out, we focused next on the filling...," gives the flavor), which some readers will find enlightening, but others will think excessive. Of course, certain recipes, or recipe classes, like that for desserts, are necessarily made wholly or partially in advance--but the book's point is to provide formulas designed to yield superior results even when the uncompleted dishes are held, as most can be, in the refrigerator or freezer. Mission accomplished. Readers will find the book a consistently reliable resource for superior make-ahead dishes for everyday and special-occasion cooking. --Arthur Boehm

Customer Reviews:

Not a freezer book.......2007-06-16

Though I have used the book a few times and had good to medium results, only 1 recipe I have connected with the freezer. I find it easier to cook once a week and freeze the meals, but most of the meals in this book don't lend easily to freezer cooking. Since freezer cooking was in the description when the book was available for pre order I expected a little more in that category.

Disappointed - not many freeze ahead recipes.......2007-05-14

Once a month I get together with a friend and we make 10-12 meals to freeze for future use. I purchased this book with the understanding that there would be lots of recipes that I could make ahead and freeze. This book was not helpful for this purpose. There just weren't enough recipes that fall into the true make ahead and freeze category.

This book is well-organized, has good details/descriptions and some good recipes (some may be repeats from other publications). If you are a person who likes pictures, this book is not for you. I am a big fan of the publisher's other books. Sad that this one was such a disappointment!

Okay.......2007-05-14

+++ It gives great reviews an products you can pick up at any grocery store.

--- It doesn't have the pictures on what the food looks like. Only a tiny section in the middle.

The Best Make-Ahead Recipe (The Best Recipe) .......2007-05-14

This cookbook was very informative! I love the fact that it teaches how to make simple meals that everyone can cook! And, it gives you directions on how to freeze it! This is great for me because I can make a meal and freeze the left overs for another night! I recommend this cookbook to anyone who can't be in the kitchen for hours but wants a home-cooked meal!

The Best?.......2007-05-12

I was disappointed. As evidence, I've had the book for more than 4 weeks and haven't used it yet. The recipes are fairly mundane and it doesn't include many dishes I don't already know how to make ahead. I'm confident anything I do make will be good, but it won't be exciting.

The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)

Average customer rating:

Different recipes?
don't order this from Cooks Illustrated
my new favorite recipe book
Good stuff
Another Great Cookbook By Cook's Illustrated!

The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)
Editors of Cook's Illustrated Magazine
Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

General | Quick & Easy | Cooking, Food & Wine | Subjects | Books

General | Special Occasions | Cooking, Food & Wine | Subjects | Books

Holidays | Special Occasions | Cooking, Food & Wine | Subjects | Books

Look Inside Cookbooks | Trip | Specialty Stores | Books

Look Inside Home & Garden Books | Trip | Specialty Stores | Books
Similar Items:

The Best Light Recipe (The Best Recipe)
The Best Make-Ahead Recipe (The Best Recipe)
The New Best Recipe: All-New Edition with 1,000 Recipes
Cover & Bake (A Best Recipe Classics)
The Best of America's Test Kitchen 2007: The Year's Best Recipes, Equipment Reviews, and Tastings (Best of America's Test Kitchen Cookbook: The Year's Best Recipes)

ASIN: 0936184981

Book Description

300 Fast and Flavorful Recipes from America's Most Trusted Test Kitchen

Tired of quick recipes that aren't really quick or don't taste very good? While some cookbooks promise 30-minute meals, America's Test Kitchen delivers. The Best 30-Minute Recipe is packed with more than 300 great-tasting recipes, along with time-saving techniques that will help you become more efficient in the kitchen. You'll also find honest evaluations of ingredients important to quick cooking, such as chicken broth, preshredded cheese, instant rice, and more. And because the type of equipment you use is important to the success of any recipe—made in 30 minutes or not—we tell you which brands are worth buying.

The Best 30-Minute Recipe features a surprisingly wide range of recipes. You get not only the very best versions of naturally quick dishes like salads and stir-fries, but also quick and easy recipes for typically long-cooking dishes that you'd never even think of making on a weeknight—including meatloaf, lasagna, beef pot pie, and a pad thai so easy that you may never call for takeout again. With efficiency and good taste, The Best 30-Minute Recipe is the time-pressed cook's guide to getting dinner on the table, night after night.

Customer Reviews:

Different recipes?.......2007-05-30

I too am a Cook's Illustrated fanatic. Some of the comments seem to say that CI just takes the same recipes and shuffles them around in various cook books without much thought. I believed this too until I started doing some comparisons. For example, the recipe for skillet lasagna is now different than a previous version. Whether for the better or not, we'll see. I do believe that they go back to the individual recipes to make sure they work within the premise of the cookbook, here meals in 30-minutes. I can just see Kimball with his stopwatch timing them all.

don't order this from Cooks Illustrated.......2007-05-05

I agree with the reviewer who was frustrated with the amount of repackaging that Cooks does--although it is probably necessary for their business model, given that they accept no advertising. I have always been willing to pay their prices because of the quality of their recipes and of their techniques, and this book was no exception. What drove me over the edge was that, having ordered it from Cooks directly, I inadvertently got signed up for their "Automatic Preview Privilege," which meant that cookbooks just started showing up at my house. It tooks MONTHS to get them to stop. So, while I will keep buying their books and their magazine, I won't be doing it through them--will stick with Amazon, B&N, or my local bookstore.

my new favorite recipe book.......2007-05-03

Both my family and I love this book. It is by far my "go-to" cookbook. I have tried 4 recipes and we all love them. I appreciate the ease, speed, and the fact that I normally have the ingredients on hand. My family just loves the meals I turn out. I think this is a must-have on anyone's shelf, but particularly for the new cook. It encourages rather than discourages people to cook more at home.

Good stuff.......2007-05-01

I'm a fan of the Cook's Illustrated/America's Test Kitchen line of publications in general.

Although these recipes sometimes take more than 30 minutes, they're really not all that far off. I'm a huge fan of the kung pao shrimp with ramen (which I make with chicken instead). The 30 minute meatball recipe is pretty good, too.

This book must be pretty good - we've already got burn marks on the cover from use.

Another Great Cookbook By Cook's Illustrated!.......2007-04-22

This is my eighth book in my Cook's Illustrated (CI) collection and I have really enjoyed it. While it is true that many of CI's cookbooks are packed with repeat and/or repackaged recipes as other reviewers have pointed out, this book stands out from the pack in that it offers techniques in streamlining recipes so that you can get a delicious meal on the table in 30 minutes or less. And yes, every recipe I have tried has lived up to that promise (unlike other famed 30 minute cookbooks!). For people familiar with CI, this is quite a change in pace. My only real complaint with other CI books has been that the recipes can be involved and time consuming and leave your kitchen looking like a disaster area when you're finished. The good people at America's Test Kitchen didn't seem to be aware with how much kitchen equipment they had you dirtying with their recipes! This hardly made CI recipes very appealing on those weekdays when you needed a fast and easy meal on the table. This book changes all that! I can finally have delicious CI recipes even on high-stress, fast-paced days!

It is clear that CI had two very distinct goals when they put this book together...(1)every meal truly must take the average home cook 30 minutes or less to prepare, and (2)every meal must taste great. While this may sound like a given, most other 30 minute/quick meal books do not always deliver on those counts. Not only do they usually take the average cook WAY longer to prepare (do they even take prep time into consideration when they are putting together the recipes?) but even more importantly, all too often the shortcuts they take compromise the overall quality of the dishes, leaving them flat and unexciting. This is not so with CI's 30 Minute Recipe. They truly have found ways to shave time and effort off of so many of their recipes without compromising the overall flavor. How exciting to be able to deliver delicious meals even on the most stressed days! I do also love the "Got Extra Time" feature that some of the recipes come with, which gives you the option of making the meals even better if you have a few extra minutes (like using long grain rice instead of instant or adding a few other components to enhance the overall flavor) but the recipes as written are still perfectly delicious on their own. It's just nice to have that option on days that you have a little extra time to put into the recipes.

While the techniques are different than other CI cookbooks, you can still count on all the features that you come to expect from America's Test Kitchen...the product and equipment ratings, illustrations of techniques, quick tips, and detailed explanations as to how they arrived at their recipes can all be found in this book as well. Even the most seasoned CI veteran can still feel comfortable with this book--the techniques may be different but the governing principles of CI are still front and center!

In short, I love this cookbook! While I'm an avid cook and very often enjoy spending extra time in the kitchen putting together delicious and in-depth meals for my family and friends, even I need a quick, low-maintenance meal from time to time. Thanks to CI, I now have techniques to streamline my cooking processes while still delivering fabulous meals!

Average customer rating:

Good Recipes - But often time consuming
Great Recipes
Just what I've been looking for.
Lower fat, great tasting recipes
Love this cookbook!!!

The Best Light Recipe (The Best Recipe)

Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books

Low Fat | Special Diet | Cooking, Food & Wine | Subjects | Books

Holidays | Special Occasions | Cooking, Food & Wine | Subjects | Books

Natural Foods | Cooking, Food & Wine | Subjects | Books

Look Inside Cookbooks | Trip | Specialty Stores | Books

Look Inside Health Books | Trip | Specialty Stores | Books

Look Inside Home & Garden Books | Trip | Specialty Stores | Books
Similar Items:

The New Best Recipe: All-New Edition with 1,000 Recipes
The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)
Cover & Bake (A Best Recipe Classics)
The Best Make-Ahead Recipe (The Best Recipe)
Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)

ASIN: 0936184973

Book Description

Let's face it. In America's Test Kitchen our goal has always been clear: develop the best recipe possible. Only rarely have we stopped to consider the fat or calorie content of the food we make …until now.

The Best Light Recipe is different. In response to the increasing interest from our readers to shed the same obsessive attention the right ingredients and techniques for the guaranteed foolproof recipe for lighter foods, we are pleased to offer more than 300 guaranteed foolproof full-flavored, lower fat and reduced-calorie recipes, 95% of which are completely new! Each recipe lists calories, fat, saturated fat, cholesterol, protein, fiber and sodium per serving to help you cook smart.

From chunky guacamole to brownies, from macaroni and cheese, lasagna, and spaghetti and meatballs to blueberry muffins and even chocolate cake and cheesecake, we tested and retested our favorite recipes until we arrived at the best recipes that cut calories and fat without sacrificing flavor. We also recognized that we couldn't do the impossible- so if we weren't satisfied with the results in our kitchen, the recipe didn't make it into the book. Nor did we include recipes that relied on smoke and mirrors to reduce fat and calories, like beef stew with only a forkful of beef or cookies the size of quarters.

The Best Light Recipe, packed with more than 100 illustrations and 16 pages of full-color photos, also includes naturally healthy recipes tweaked to be even lighter and healthier, like gazpacho, poached salmon, stir-fry chicken, grilled tuna burgers, and pan-roasted asparagus. And the healthy techniques you'll learn, including using milk and cornstarch instead of cream and butter to make a simple pan sauce (trust us, it really works), or reserving the good olive oil to lightly drizzle on your pasta before serving (when you use less and get the most flavor), will last over a lifetime of healthy cooking.

The Best Light Recipe also features objective equipment ratings and ingredient tastings, from the best muffin tin and Dutch oven to the best soy sauce and chicken broth, as well as illustrated tips and techniques, from slicing flank steak for stir fries, to creating the best deep-fried crust without actually frying. In short, it is your essential guide to lighter, great-tasting recipes that deliver every time.

Customer Reviews:

Good Recipes - But often time consuming.......2007-04-20

The recipes I have made from this cookbook have all been great, but many of them are really time consuming. To make a cheesecake their way takes a minimum of a day, if not two.

Don't believe me? First you need yogurt cheese - not available at my local supermarket, so you have to buy yogurt and drain it, about 12 hours. Then you have to make the actual recipe, cook it at two temps for several hours and then cool it for several more hours. About 8 hours. Assuming that you start the night before you could have their cheesecake the following evening, but no sooner.

Personally I don't like cooking meals that take more than an hour - of course exceptions are made for things like roasting turkeys and smoking meats. The problem is that many (the majority?) of recipes in this book are fairly intensive and time consuming. The results are good, but it hasn't been a practical everyday cookbook for me.

Great Recipes.......2007-04-02

I've been a fan of the America's Test Kitchen show on PBS for some time. I saw a segment on their "less fat" cheesecake a few times and finally bought this book that featured the yummy looking recipe. Though I haven't baked the recipe for which I bought the book (!) I truly LOVE this book. Firstly, I loved the "forensic" aproach that the test kitchen takes to deconstructing a recipe and recreating it with less fat. I really like the chattiness of the text and the insight given. The recipes that I've tried - I have made over and over. I made the Chocolate Bundt Cake - OH MY! This is the best chocolate cake that I've EVER tasted. I followed every instruction and appreciated the tip of making a paste with butter and cocoa powder to grease the pan (if you don't have non-stick spray with flour - which I didn't). The chocolatey-ness of this cake is Scrumptious! I've made this my signature cake! The other recipe I've made numerous times is the Parmesean Risotto. I'd never made Risotto before I made this recipe. I made it for a dinner party (taking a risk, trying something new) but it won raves and I love making this recipe! If these recipes are any evidence of the quality of the others, I look forward to eating tasty food from this book!

Just what I've been looking for........2007-03-28

This cookbook is just what I've been looking for, the best tasting food with the fewest number of calories. This is the cookbook I keep turning to when fixing dinner.

Lower fat, great tasting recipes.......2007-03-16

This is NOT a low-fat or no-fat diet cookbook by any means. The Cook's folks did a great job in lowering the fat content without sacrificing the taste, mouth feel of many favorite recipes such as lasagna, brownies, mac and cheese. Sometimes you will notice that the lower-fat recipe only lowered 10-50 kCal per serving only, but the fat and cholesterol became lower.

We adapted the chicken parmesan recipe to make oven-baked Japanese-style pork cutlets (tonkatsu), and the same method created a crispy, breaded, non-greasy outside with a tender, moist inside. The oven-baked tonkatsu is a family favorite.

Love this cookbook!!!.......2007-03-12

Great reciepes!
I really like all the information on products tried to achieve the best tasting results.

I have one for myself and I bought this book for my Daughter.

The New Best Recipe: All-New Edition with 1,000 Recipes

Average customer rating:

Fair, but not a great cookbook
Far exceeds my expectations
Yes
Great Experience
Start with this book then add to your library

The New Best Recipe: All-New Edition with 1,000 Recipes
Editors of Cook's Illustrated Magazine
Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

General | Special Occasions | Cooking, Food & Wine | Subjects | Books

Look Inside Cookbooks | Trip | Specialty Stores | Books

Look Inside Home & Garden Books | Trip | Specialty Stores | Books
Similar Items:

The Best Light Recipe (The Best Recipe)
Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)
The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)
Italian Classics (The Best Recipe Series)
The Quick Recipe (The Best Recipe Series)

ASIN: 0936184744

Book Description

With The New Best Recipe, we invite you into America's Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe

Customer Reviews:

Fair, but not a great cookbook.......2007-06-26

I've enjoyed watching the America's Test Kitchen shows, so I had high expectations of this cookbook. But now that I've actually tried some of the recipes, I realize that the authors' approach has some problems. I think really good cooking has a lot to do with personality and taste -- like any art or craft -- and the "test kitchen" approach is designed to exclude these factors. They write of anonymous "tasters" and most recipes do seem like they're designed to appeal to some sort of lowest common denominator. They're just not terribly interesting.

Another problem with the test kitchen approach is that they seem compelled to reinvent the wheel for every recipe. Is this really necessary? Every recipe comes with this long narrative explaining how they tried every conceivable way of making, say, meatloaf or roast chicken. Usually, at the end of the day, they end up with pretty much the standard method of making the dish.

If you're new to cooking, this book will teach you a lot about how to make basic, familiar dishes. But if you've already developed a feeling for ingredients and techniques, and you're looking for something that will take you in new directions, go for a book written by a talented and experienced cook, not by a committee.

Far exceeds my expectations.......2007-06-20

So, Cook's Illustrated has been sending me advertisements for their books, and this one looked interesting. And Amazon's price was better.

Having read Cook's Illustrated for several years now, I've come to expect well written articles describing how they thoroughly tested various recipes until they arrived at the one in the magazine. I love that approach...really feels like I'm learning something. They test cooking techniques, equipment, canned diced tomatoes, olive oil, and so on. This cookbook continues the Cook's Illustrated tradition of teaching me how to cook and why. For example...the best technique for mashed sweet potatoes? Braised. And, rather than braising in water and then adding heavy cream and butter at the end, they suggest skipping the water and braising directly in the cream and butter.

And this is a BIG cookbook. Sometimes, I enjoy just sitting and reading it for fun.

Yes.......2007-06-09

Its great to buy a cookbook and actually use it. The New Best Recipe encyclopedia is no joke.

Great Experience.......2007-05-15

This book was a gift and my friend absolutely loves it. She has already tried several recipes and thinks it is great. She said to me...I plan to read every word in this book and this is a Large Book. After my order, I received it very quickly. Thanks.

Start with this book then add to your library.......2007-05-09

In addition to their thoroughly tested recipes, this book has a plethora of useful information on every facet of the kitchen. It explains why certain items are better than others i.e. knives,cookware. It also shows the hows and whys of food selection and preparation. Directions are all easy to follow, you'll shine using this book. I would recommend this to be the first book placed in any new kitchen library.

Average customer rating:

Good recipes
My Favorite Cookbook
Hungry for more pictures
Great recipes
SO GOOD I BOUGHT TWO

Cover & Bake (A Best Recipe Classics)

Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Quantity | Professional Cooking | Cooking, Food & Wine | Subjects | Books

Holidays | Special Occasions | Cooking, Food & Wine | Subjects | Books

Party Planning | Special Occasions | Cooking, Food & Wine | Subjects | Books

Look Inside Cookbooks | Trip | Specialty Stores | Books

Look Inside Home & Garden Books | Trip | Specialty Stores | Books
Similar Items:

The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)
The New Best Recipe: All-New Edition with 1,000 Recipes
The Best Light Recipe (The Best Recipe)
The Best Make-Ahead Recipe (The Best Recipe)
The Quick Recipe (The Best Recipe Series)

ASIN: 0936184809

Book Description

With Cover & Bake, the editors at Cook's Illustrated set out to revive the venerable casserole. From Turkey Tetrazzini and Chicken Divan to Crab Imperial and Hoppin' John, casserole cooking represents the ingenuity and practicality of the American cook. In Cover & Bake, the editors set out to investigate the old standards and in the process have re-imagined the art of the one-dish meal to meet the demands of today's cook.

Here you will find classic assemble and bake casseroles like Macaroni and Cheese and Creamy Chicken and Rice as well as more inventive dishes like Mediterranean Chicken Bake and Polenta Casserole with Italian Sausage. We've experimented with techniques that allow you to cook everything in just one pot where possible, avoiding the need for hours of preparation and clean up just to get a casserole in the oven. And nearly every recipe can be made ahead allowing busy cooks to serve these wholesome dishes on a busy weeknight.

Looking beyond what most people consider to be a casserole, the editors offer a rather original take on the subject with inventive skillet "casseroles," slow cooker meals that are really worth serving, pot pies with multiple topping options (many of which you can make ahead), oven braises and stews that cook in a low oven for hours so you won't have to stand over a hot stove, and breakfast and brunch dishes that can be assembled the night before.

In addition, this book contains all the relevant tastings and testings conducted in America's Test Kitchen. Learn which casserole dish is our hands-down favorite. Are all storage containers created the same? Want to know which slow cooker has the best combination of features?

In short, Cover & Bake is filled with 200 one-dish meals for everyday cooking. We've made these casseroles a whole lot better tasting while making sure that what everyone loves about casseroles remains - the fact that they are practical one-dish meals that require a minimum of fuss and last minute attention.

Customer Reviews:

Good recipes.......2007-04-26

I have made several recipes from this book and they have been great and easy to follow. this is the first cookbook I own from Cook's Illustrated and I'm now adding one more to my collection.

My Favorite Cookbook.......2007-04-03

This is my favorite cookbook, and I use it often. It not only has wonderful recipes that I use often, but also features little snippets and articles such as which tomato paste is best, how to know if your eggs are fresh, and how to choose a dutch oven.

My favorite recipes are the Macaroni and Cheese, which is a favorite at pot luck dinners, the Beef Stroganoff, Beef and Guiness Stews, 4 cheese pasta with basil and tomatoes, and there are dozens more I haven't attempted yet.

This book is not about your mother's (or maybe just my mother's) casseroles. The ingredients are top notch and the result is fantastic. I've given it as a gift on several occasions and can't recommend it enough.

There is not, as another person mentioned, an abundance of photos, and I do wish there were more, but I'd prefer great recipes and fewer photos over fabulous glossy photos and lackluster recipes, which I've found in plenty of other books!

Hungry for more pictures.......2007-03-08

I am inspired by photos of the finished products in any cookbook. So, this one disappointed with only a handful of photos. I would pay a few $ more for an abundance of delicious looking pictures. Cook's Illustrated is very dependable for excellent recipes and continues to be in this book. They have ironed out the wrinkles and achieve perfection with these recipes.

Great recipes.......2007-02-05

When I look at reader reviews of cookbooks, I want to see names of specific recipes that were outstanding, so here's one I tried last night: page 61, Chicken Casserole with Spring Vegetables and Tarragon Cream Sauce (oh, gosh, I just noticed it says it's for 6-8 people, and my husband and I snarfed down half!) Any other recommendations out there??

SO GOOD I BOUGHT TWO.......2007-01-09

This is a great cookbook for anyone that has to cook for a group or just likes to cook dishes that can be enjoyed for the next few days. It is filled with warm and comforting recipes from a wide range of backrounds. Every recipe I have tried has come out as wonderfully as it was described. As is the case with all of the Best Recipe Classics cook books by the Cooks Illustrated editors this book includes comprehensive descriptions of the history of the recipes as well as the trial and error lessons that the test kitchen discovered in the process of perfecting the recipe. I have enjoyed this book so much that I gave it to a friend for Christmas.

What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

Average customer rating:

Recommended
What a cool little book!
Terrific!
Best in breed among cooking tip books. Buy it now!

What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
James Peterson
Manufacturer: Artisan
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books

General | Arts & Photography | Subjects | Books

Look Inside Art Books | Trip | Specialty Stores | Books

Look Inside Cookbooks | Trip | Specialty Stores | Books
Similar Items:

The Improvisational Cook
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Pork and Sons

ASIN: 1579653189

Book Description

From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook.

Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.

Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal.

Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

Customer Reviews:

Recommended.......2007-06-06

This is really an instructional book in 'tips' format. It's not really a collection of 'helpful hints.' To me, it resembles books such as such as Craig Claiborne's Kitchen Primer or Julia Child's Kitchen Wisdom, or even Anne Willan's The Good Cook (a much larger book).

Even if you already know how to chop an onion or peel a tomato, this book can be extremely helpful. For one tip, Peterson categorizes herbs as either watery and oily. For another, he tells you what type of pork chops should be braised rather than sauteed. His advice can be unconventional (telling you to skip the browning stage when making a stew) or middlebrow (suggesting the use of jarred mayonnaise as a starter when making homemade).

Recipes are embedded throughout, although they're so under-written as to barely qualify as recipes. This is actually beneficial, as it encourages you to develop your cooking instincts and think for yourself. That being said, I have found I wouldn't mind a bit more information when trying some of his baking recipes.

Nonetheless, this is a great book, and I wish it were written years ago.

What a cool little book!.......2007-06-01

This is a very helpful book, full of great ideas, photographs and, as stated, 484 essential tips, etc. I think any cook or chef would find this a great addition to a kitchen library. The format is also convenient - not too big, and easy to read.

Terrific!.......2007-05-13

I read a review of this book in our local newspaper and decided to give it a try. I've been anxious to learn how to cook properly and cook outside my "comfort zone". This book was just what I needed to get me started. In the short time that I have owned this book, I have turned to this book several times with excellent results.

Best in breed among cooking tip books. Buy it now!.......2007-04-22

`What's a Cook to Do?' by cooking teacher extraordinare, James Peterson is the best handbook of cooking techniques I have seen due to its excellent organization, the quality of the advice, and the great good humor of the author. This ranking includes placing it above a similar work, `Julia's Kitchen Wisdom' by the legendary Julia Child, which is no mean feat.

The book falls into a rather small niche of culinary works. It is not a `scientific' work like those from Alton Brown (`I'm Just Here for the Food') and Shirley Corriher (`Cookwise'). It is also not a formal manual of professional cooking techniques like Jacques Pepin's `Complete Techniques' or the author's own `Essentials of Cooking'. The best recent book in it's category is the issue from `Fine Cooking' magazine, `How to Break an Egg', which I liked quite a bit, but Peterson's book is better. If you are a `foodie', you will want both, but if you feel you only want one, Peterson's is the one to get.

The major reason lies in the fact that as in all of Peterson's books, he writes with the kind of good humored common sense which engenders trust in his advice, even more than his impressive resume as a chef, author, and teacher. The best symptom of this common sense is revealed when his advice is simply more accurate than that offered in `How to Break an Egg' for example. Both books correctly warn against leaving a stock in the dangerous temperature range that encourages bacterial growth. But, on two points, Peterson's advice is superior. First, he more correctly identifies the upper range of the danger zone to be 140 degrees Fahrenheit rather than `Fine Cooking's 120 degrees. Second, Peterson points out that as long as the stock is above the danger point, applying coolant is a waste of ice. The trick is to apply the cooling just as the stock reaches the danger point, in order at that time to bring it down as quickly as possible to the safe 40 degrees Fahrenheit.

Speaking of stocks, Peterson visits the old chestnut about freezing stocks in ice cube trays and storing them in the freezer. The problem with that is that to maintain a reasonably sized stockpile, you need a pretty large freezer. His solution is to have the stocks reduced to a light syrup, at about 1/15th of their original volume, then freeze the goodies in trays for making miniature ice cubes, so a teaspoon sized cube will reconstitute to more than a quarter of a cup of stock.

Like Julia Child's little book, Peterson's work has a fair share of complete recipes for those really important skills which you should really learn by heart. This includes recipes for stocks, biscuits, crepes, omelets, marinara sauce, pesto, pie and tart pastry, meringue, breaded veal cutlets, and cheese puffs. While many of these recipes may not be as complete as you may find in `Mastering the Art of French Cooking' or even Peterson's other books, they almost always bring out the essentials, and sometimes, a few surprises. In the summary of the meringue technique, for example, he points out that the best way to begin is not as one may expect (fast). The best thing to do is start slowly. And, he suggests that you will get more out of your hands before they give out if you start with your weaker hand and switch to beating with the stronger hand when that gets tired.

Peterson does repeat a few things from his `Essentials of Cooking', such as the technique for tying up a salmon steak, but I didn't see a lot of repetition. He is also not afraid of contradicting his earlier works, as when he gives advice on roasting a duck. In his `The Duck Cookbook', he gives a recipe for roasting a whole duck, but in this book, he suggests that the best tactic with duck is to disassemble it and roast its parts individually, as the fatty breasts require much different time than the leaner legs. Similarly, he points out that the best technique for roasting birds in general varies greatly by the size of the bird. It is best to brown very small birds in a saute pan first.

The finishing chapter is almost whimsical, as it is a few pages on etiquette at the restaurant dining table.

The photographs accompanying the tips are generally excellent, although they are a bit on the small size. The competition generally has none at all, so Peterson steals a march there as well.

His opening chapter on cooking tools is excellent, but it is not as complete as, for example, Alton Brown's excellent treatise on cookware, `Gear for Your Kitchen'. All his advice is sound, and very professional, especially when he recommends some serious gear such as a food mill, china cap and a drum sieve.

The only major weakness I found in the book is that it had no bibliography. There are few tools in the kitchen better than good advice about which books to go to when you want to know a particular skill. But then, the competition had no bibliography either.

Lastly, I simply found this book enjoyable to read from cover to cover. You can't beat that!

Cook's Illustrated 2006 (Cooks Illustrated Annuals)

Average customer rating:

Always a winner

Cook's Illustrated 2006 (Cooks Illustrated Annuals)

Manufacturer: Cook's Illustrated
ProductGroup: Book
Binding: Hardcover

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Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

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Cooks Illustrated 2005 Annual
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ASIN: 1933615117

Product Description

Green boards wtih gilt lettering. No dust jacket.

Customer Reviews:

Always a winner.......2007-03-28

I can't say enough about the usefulness of this cookbook. It's a great reference for new ideas and methods as well as helpful hints from readers.

Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)

Average customer rating:

A little disappointing...
great baking guide
I love this book!
Explaining the Baking Process
Very good but I expected more glossy pages...

Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)

Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 0936184752

Amazon.com

The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cook's Illustrated staff is text you can trust. This is a baking book that works.

And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle

Book Description

Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America's Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you ever wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook's Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions.

Recipes range from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. And they feature American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee-cake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle Tart) and European baked goods (such as Brioche, Black Forest Cake, and Tarte Tatin). Every recipe has been exhaustively researched and tested to bring you the "best" recipe (we'll let you be the judge), along with detailed and precise explanations from everything from why you should use unsalted butter to what is the best oven temperature and why it all matters. We've also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans, and the results of our experiments are described throughout so you can benefit from our trial and error.

And because we know that good baking depends on understanding basic techniques, Baking Illustrated features a 16-page, full-color insert that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, and bread dough that has overproofed. (We know a lot about mistakes - we've made them all.) We don't want you to take the time to bake a layer cake from scratch only to settle for the "homemade" look. The visuals in this insert show you how to do it right. Color photographs demonstrate good results as well as bad, and hand-drawn step-by-step illustrations help you to perfect your technique for fail-safe baking.

Baking Illustrated also gives you the handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter and roll out pie dough. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without ever losing sight of your ultimate goal: making family favorites that taste better than ever.

Customer Reviews:

A little disappointing..........2007-04-24

As a beginner baker I found this book totally uninspiring; 500 pages thick without very many photos. Normally I would never buy cook books without beautiful illustrative photos, but because this one said "Baking Illustrated" with excellent ratings from other customers I assumed it would be wonderful. I'm not even motivated to try any recipes here because they are really text-heavy and written in such a complicated language like others previously commented. I am now further turned off by the fact that some of the reviews here say the recipes contained typos.

great baking guide.......2007-04-03

I got this book as a gift. It is really great for dessert, with a large variety of baking projects from blueberry cobbler to anise biscotti. The best part about it is that each recipe comes with a prologue where the writers describe in detail their process in choosing the recipe, so that you as a reader know what can go wrong.

The only problem I have with this book is that many recipes are very large, so I always have to halve them. When I halved the (extremely delicious) peanut butter cookie recipe, it still made two baking sheets full of cookies! The default quantity in here seems to be for huge parties, and sometimes the recipes don't divide easily (how do you split three eggs?). It would be nice if they were sized more appropriately for everyday use. A very minor complaint for a really great cook book.

I love this book!.......2007-03-16

I call it my baking bible, and I'm very protective of it. I'll gladly share my baked treats with friends and family, but I don't want to take away the magic of how I went form an average baker to having the confidence that everything coming out of my oven will be amazing. This book has also taken away my fear of trying new things. In the past if I found a good recipe I would hold on to it like glue, now I have a whole book full of them.

Explaining the Baking Process.......2007-02-08

Unlike some other reviewers, this isn't the only baking cookbook I turn to. But the glorious thing about this one is that it explains how the recipes work. Then, when I go to other cookbooks, or make my own substitutions, I have better success. Very helpful for depth of understanding of the process--as well as for the classics. If you want wild new recipes, get Gourmet or Bon Appetit, not this.

Very good but I expected more glossy pages..........2007-01-26

I have yet to try any of the recipes but overall the book is full of tip/techniques. The quality of the paper stock leaves a bit to be desired.

The paper quality of some other Cooks Illustrated books is much higher.

The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook

Average customer rating:

Best Grill Cookbook out there
Cook's Illustrated does it again...
Tells you what you need to know to do it right
The BEST Grilling Book
Excellent book!

The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook

Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books

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ASIN: 0936184868

Book Description

The Cook's Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills.

And since outdoor cooking requires just the right tools and equipment, the editors of Cook's Illustrated share the results of their product tests in an extensive buyers guide, "Equipment and Tools for Outdoor Cooking," where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid.

Armed with the right equipment and instructions, you'll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. You'll find more than 450 recipes for all your favorites—steak tips, ribs, and barbecued chicken as well as some that will expand your repertoire—from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs.

The Cook's Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, such as how to cut beef for kebabs, trim beef tenderloin, and grill-roast a turkey.

Whether you're a novice outdoor cook or aspiring grillmaster, this encyclopedic examination of one of America's favorite pastimes will be your guide to foolproof grilling and barbecuing.

Customer Reviews:

Best Grill Cookbook out there.......2007-06-27

I just purchased a new grill and several grill cookbooks. This is by far the BEST.

Cook's Illustrated does it again..........2007-05-29

I bought this for my boyfriend's birthday because he is a budding grill master. Although we haven't used any of the recipes from it yet, I've been very impressed with the depth of description of the basics and techniques for different types of food.

I was a fan of Cook's Illustrated products prior, but this book has given me incentive to collect more of their cookbooks.

Tells you what you need to know to do it right.......2007-03-25

I have many cookbooks and am starting to weed them out. This is one of several I will keep. That and other Cook's publications. What I like is they explain what works, what does not, and why. One example: after brining thick pork chops as they suggested they have been the best I have ever done. I like this book so well I have given it to a good friend and neighbor who, like me, uses his BBQ often.

Try it, you will like it.

The BEST Grilling Book.......2007-03-16

This is, without a doubt, the best cookbook I have ever purchased. It literally gives you every step, and explains the reasons for each step, without making you feel like an idiot. I always felt that most recipes give very vague instructions on grilling; not so with this book.

If you enjoy details and want to get it exactly right, buy this book, or any from Cook's Illustrated for that matter - but this one if my favorite. Best of all, there are mouthwatering pictures in color in the center of the book.

Enjoy!

Excellent book! .......2007-01-18

This is my favorite book on grilling. It's full of great explanations about why things work. The directions are very specific.

Average customer rating:

The SINGLE greatest "general" cookbook I own
A True Gem
Great 1st cookbook for newlyweds/first time cooks
Fantastic cook book.
My favorite cookbook

Good Housekeeping Illustrated Cookbook
Zoe Coulson
Manufacturer: William Morrow & Co
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 0878510370

Customer Reviews:

The SINGLE greatest "general" cookbook I own.......2007-03-24

I stress "general" because I don't think books of this nature can or should be compared with ethnic or "specialty" cookbooks. If you want a book on Italian cooking or Chinese cooking or baking cakes, this isn't the book for you. This 1980 GEM by Zoe Coulson covers it all...if it's not between the covers of this book, maybe you should think twice about eating it. The greatest strength is that when you want a certain kind of "comfort food," there's a rock-solid recipe to satisfy. Case in point: "Country Pot Roast" on page 192, "Beef Stew" on page 202...these things taste like old-fashioned roadside diner food (or "just like mom used to make," if your mom was a good cook). It's not a Yuppie kind of South Beach low-carb "I'm OK, You're OK" cookbook. There ARE healthy and sensible choices in every category, however. I know that Good Housekeeping has a relatively new book out with the same title, but the 1980 book from Zoe Coulson is the one to get. And with the used prices offered by Amazon, there's no way you can go wrong.

A True Gem.......2006-08-31

This is a wonderful cookbook with the most beautiful color illustrations. A must for any kitchen!. Author of "Seasoned With Love: From My Family To Yours"

Great 1st cookbook for newlyweds/first time cooks.......2006-05-25

I received this book many years ago from a friend. It not only tells you how to cook but how to buy, what to look for, whats in season. Most of all EVERYTHING has a picture. I made the chicken cordon bleu a few years ago and now when I make it I usually have to triple the recipe for everyone I know shows for dinner that night. Its a bit of a complicated recipe but once you get the hang of it (rolling the chicken and securing with toothpicks) it is worth every mouth watering bite. This is by far the best wedding gift or first cookbook! It even shows you how to hard boil an egg...............

Fantastic cook book........2003-11-30

My girlfriend has this cook book, and after looking through it I knew I had to have one, too. I have it now and just ordered two more copies: one as a working copy for myself and one to give as a Christmas gift. Very easy to follow instructions, pictures and information about food that will make anyone a pro in the kitchen.

My favorite cookbook.......2000-04-10

This book shows you how-to, how long it will take, what you will need, how many it will serve, and what it will look like in any easy, step by step process.Recipes included range from sandwiches to gourmet entree's and desserts. I made creme' brulee! I have two copies, one to browse and one to use. I highly recommend this book for the novice, the acclaimed chef and everyone in between.

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