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The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine.
There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire.
Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor).
Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.
- Sales Rank: #8922 in Books
- Brand: Cooks Illustrated
- Published on: 2011-10-01
- Released on: 2011-10-01
- Original language: English
- Number of items: 1
- Dimensions: 10.75" h x 2.00" w x 9.13" l, 4.60 pounds
- Binding: Hardcover
- 890 pages
- The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine by Editors at Cook's Illustrated Magazine (Oct 1, 2011)
About the Author
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
Most helpful customer reviews
15 of 15 people found the following review helpful.
I can't even tell you how much I love this cookbook
By Gregg S.
I can't even tell you how much I love this cookbook!! Someone had recommended it a while back but when I flipped through it the store, I wasn't impressed. Honestly, no pictures hardly, I love pictures in a cookbook. Oh well, look past all that. This is a cookbook for people who want to know why a recipe works and why it may not. Every recipe is explained in detail and everything I have prepared has turned out beyond excellent. Especially the baking recipes! Explains room temperature butter vs cold vs 65 degrees and what each will yield in baking. the list goes on and on! This is for all nerd cooks!
27 of 28 people found the following review helpful.
If you only own one cookbook, this should be it: 2,000 of the best recipes from Cook's Illustrated!
By Chandler
The thing I love about Cook's Illustrated is that every recipe is tested fully in the test kitchen. You know how some cookbooks have some recipes that just don't work? Never the case with this magazine which spends test kitchen time comparing things like pie crust recipes so that they work out the best one and tell you why.
Considering so many cookbooks now offer something like 30 recipes, this is an encyclopedia compared to many being released today. This has TWO THOUSAND RECIPES! But what's better is that, even though you have both familiar and unfamiliar recipes in the book (Creamy Herbed Spinach dip but also a few other versions you likely hadn't thought of like Cilantro-Lime Spinach Dip with Chipotle Chile), you also have the tips on how to cook things that you might not have learned. Even though I went to culinary school, I still learn things from this magazine (the cookbook is compiled from their top magazine recipes) sometimes and most home cooks could soak up this stuff like a sponge because it's SO helpful: like how to pick out scallops at the store, or why you need to use the vodka in the tempura shrimp, or how to form a tart shell. These are all recipes where they compared lots of recipes and the test kitchen cooks chose the best--not just a bunch of recipes because they had flavors that were new. So, for example, while there are loads of recipes you'll come across and love that you may not have seen before like the caramelized onion dip rather than the usual "French Onion Dip", there are also the tried and true ones that they perfected, like deviled eggs. And they tell you why that recipe works the best.
Even though this book is so loaded with recipes that you aren't going to have pages and pages taken up by photos (because the pages here all contain recipes--a huge amount) there are illustrations, like using a plastic bag to pipe the filling into deviled eggs, and how to do it for those cooks who have not used that method.
The directions for each recipe are far more detailed than with most cookbooks. For example, rather than saying "Use a large pot" It will say "Use a pot that 9 quarts of liquid will fit in"...so for those who have no kitchen skills, you'll master everything like a pro without one ounce of confusion. For the pros, you'll likely pick up not only new recipes, but new skills as well. How can you not with this amount of info?
You also have several versions of dishes so you can make choices. So while you'll learn how to clean shrimp easily and perfectly for the shrimp tempura, for example, you'll also be able to choose from several dipping sauces or even make several different ones so that your guests have choices. Such as:
Teppanyaki Mustard Dipping Sauce
Ginger Soy Dipping Sauce
Chili Aioli Dipping Sauce
All of which can also be used with the Spanish Style Garlic Shrimp Recipe
Every kind of recipe is available no matter what your special dietary needs are or what the occasion for cooking may be, whether a family meal or lavish gourmet party, whether vegetarian or all meat, appetizers, even spiced nut recipes and loads of desserts.
At the start of each recipe it says "Why this Recipe Works" and you learn a lot from why that version is better than many recipes out there, and you know it will turn out right. For example, there are tons of pie crust recipes on the internet and in cookbooks--their test kitchen tries out the most popular and the experts tell you which recipe won and why.
So while there are already nearly 400 reviews on this cookbook, I loved it enough that I had to share some of the contents to help you see the range of recipes and why this may be one of those books you hand down to the next generation with notes and highlights in the borders--it just has so much inside:
A VERY SMALL EXAMPLE OF THE RECIPES WITHIN:
CORN AND BLACK BEAN QUESADILLAS WITH PEPPER JACK CHEESE
ULTIMATE HUMMUS AND HUMMUS WITH SMOKED PAPRIKA
BRUSCHETTA WITH GRILLED PORTOBELLO MUSHROOMS
BRUSCHETTA WITH PORT CARAMELIZED ONIONS, BLUE CHEESE AND WALNUTS
BRUSCHETTA WITH SUMMER SQUASH, BACON AND BLUE CHEESE
(AND ABOUT 10 OTHER RECIPES FOR BRUSCHETTA)
6 APPLE SAUCE RECIPES EVEN!
LOADS OF SALADS LIKE CHEF'S SALAND WITH FENNEL, ASIAGO, AND SALAMI OR ITALIAN BREAD SALAD TO LOADS OF GREENS
ASIAN BARBECUE GLAZE FOR CORNISH GAME HENS
ASIAGO CHEESE AND PARM GARLIC BREAD
BACON AND BROWNED BUTTER VINAIGRETTE
OLD FASHIONED BEEF STEW WITH BACON
BACON, ONION, AND SCALLION OMELET FILLING
ASPARAGUS, RED PEPPER AND SPINACH WITH SHERRY VINEGAR AND GOAT CHEESE
BASICS LIKE SALSA, GUACAMOLE, AND HOMEMADE RANCH DRESSING
BAKED MAC AND CHEESE
BAKED MANICOTTI SEVERAL DIFFERENT WAYS
ABOUT 20 KINDS OF BARBECUE
STEAMED MUSSELS WITH BASIL AND CURRY
LOTS OF CHICKEN RECIPES
LOTS OF DIFFERENT KINDS OF BREAD AND TIPS ON IT TURNING OUT PERFECTLY WHICH ARE OFTEN THINGS OVERLOOKED
PIZZA RECIPES
PORK CHOP RECIPES
LOTS OF STEAK AND BEEF RECIPES, ALL KINDS OF FLAVORS FROM TRADITIONAL TO UNIQUE--EVERY CUT AND KIND YOU CAN IMAGINE
LOADS OF BEAN RECIPES AND HOW TO USE THEM AND STORE THEM
PASTAS WITHOUT MEAT TO PASTAS WITH SLOW SIMMERED MEAT SAUCE
STIR FRYS
BELGIAN BEEF, BEER AND ONION STEW
CLASSICS LIKE BEEF STROGANOFF
BASIC GRILLED HAMBURGERS TO FANCY HAMBURGERS LIKE GRILLED HAMBURGERS WITH COGNAC, MUSTARD, AND CHIVES OR GARLIC, CHIPOTLES AND SCALLIONS
DRINKS LIKE HOW TO MAKE THE BEST FRESH MARGARITAS OR SANGRIA
EVEN THE BEAN RECIPES ARE EXTENSIVE SUCH AS STUFFED ZUCCHINI WITH :BLACK BEANS, CORN AND CHIPOTLE CHILES
LOTS OF DIFFERENT LEMONADE RECIPES
PANCAKE RECIPES
LOADS OF BISCUIT RECIPES
PECAN BREAD PUDDING WITH BOURBON AND ORANGGE
PUMPKIN CHEESECAKE WITH GRAHAM PECAN CRUST
LOADS OF STUFFING RECIPES: FROM BAKED HERB TO SPICY CORNBREAD WITH RED PEPPER OR CHIPOTLE WITH SAUSAGE
....THINK THAT'S ALL? SURPRISE! THAT IS ONLY IN THE "B" SECTION OF THE COOKBOOK! AND THAT'S NOT EVEN A SMIDGEN OF THE RECIPES IN THAT SECTION!
Yes, this one is extensive...I had a bag gf potatoes and this gave me so many different ideas that they were gone quickly! If you have anything like that that you aren't sure to cook with--basics like green beans, rice, broccoli, etc--you can simply look through the index of this book and see what ingredients you have on hand to make something out of. Or what you want to run to the store to create, gourmet or simple.
I find myself reaching for this cookbook above all others lately because I know that no matter what I cook it will be tried and true and the flavors working beautifully together.
This has so many recipes that it's like owning a collection of cookbooks such as loads of dessert cookbooks, bread cookbooks, breakfast cookbooks, side dish cookbooks and every kind of main dish cookbook...appetizers, dips, soups, stews, stir fries and more...
2,000 of their best recipes...what else can be said? You'll surely find something you love!
This looks beautiful on your kitchen counter, either laying flat or like I have it, closed on my cookbook holder. Beautiful cover and ready to assist you when needed.
8 of 8 people found the following review helpful.
Great for bachelors overall
By Todd Justman
As a bachelor this is about the only cookbook I need. The recipes work. I don't have time or patience to deal with "good idea" recipes that fall flat. What hooked me on Cooks Illustrated is their yeast-raised waffles. Amazing.
The only knock I give it is that it still has that aspect of cookbooks where simplicity takes a detour. I don't have buttermilk powder. I'm sorry. I can't make those waffles.
The amount of content you get for the price is amazing. This book is loaded with recipes. It's nuts. What's also cool is that if you're searching for recipes and the internet points you to Cook's (and you're blocked by their paywall), chances are high that it's in this book. So it's like having an online membership with them.
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