Books

Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America’s Most Trusted Cooking Magazine

The cook's illustrated Cookbook represents the fruit of that labor. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits,  slow-roasted beefwe salt a roast a day in advance and then use a very low oven to promote a tender, innumerable recipes based on brining and salting meats our Brined Thanksgiving Turkey in 1993 launched a nationwide trend,  Poached Salmon a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor, from Foolproof Pie Dough we add vodka for an easy-to-roll-out but flaky crust, juicy result, 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. Cook s Illustrated. More than just a great collection of foolproof recipes, shaping sandwich bread,  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, and more.

. It contains 2, 000 recipes, representing almost our entire repertoire. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, when to rinse rice, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, 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. 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.



Cook's Illustrated Revolutionary Recipes: Groundbreaking techniques. Compelling voices. One-of-a-kind recipes.

On the occasion of cook's illustrated's 25th anniversary, we've gathered together our most extraordinary recipes and innovations from the past quarter-century in this hands-on book packed with practical tips and techniques. These recipes tell the story of how cook's Illustrated has changed American home cooking through its signature blend of rigorous testing, culinary research, science, and unorthodox approaches to developing foolproof recipes.

As fans know, a big part of what makes the magazine so trustworthy and enjoyable to read is the essays that accompany each recipe, tracing from initial brainstorming to aha moments and the occasional catastrophe to final success. Rarely republished since they first appeared, these feature-length stories celebrate the art of food writing and the extensive work that goes into every recipe.

In addition to the recipes, creative use of the beloved front- and back-cover art, and a new addition: gorgeous, and helpful sidebars, this book also features the trademark black-and-white illustrations that have become synonymous with Cook's Illustrated, essays, full-color photographs of each dish. Featured recipes include: perfect corn on the cob that never gets boiled, and ingenious, ultracreamy tomato soup that's completely dairy-free, French fries, "oven-grilled" London broil, low-key approaches to traditionally high-fuss recipes such as risotto, pie crust, the fastest roast chicken recipe, and many more.

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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen Cook's Illustrated Cookbooks

Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Master 50 simple concepts to enjoy a lifetime of success in the kitchen. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is.

Think of this as an owner's manual for your kitchen. Fifty unique experiments from the test kitchen bring the science to life, Classic Mashed Potatoes, and more than 400 landmark Cook's Illustrated recipes such as Old-Fashioned Burgers,  andPerfect Chocolate Chip Cookies illustrate each of the basic principles at work.

Master 50 simple concepts to ensure success in the kitchen. These experiments range from simple to playful to innovative - showing you why you should fold versus stir batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map.

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Cook's Illustrated Baking Book

Master 50 simple concepts to enjoy a lifetime of success in the kitchen. These recipes represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens. A shopping guide at the back recommends favorite go-to brands.

The popular all-in-one baking book is now in full color! now you can find it all at your fingertips—450+ definitive recipes for all your favorite cookies, tarts, and more, pies, pizza, breads, cakes, along with kitchen-tested techniques that will transform your baking. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy.

An illustrated baking basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. Recipes range from easy drop cookies and no-knead bread to more ambitious authentic croissants and dacquoise and our trademark expertise shines through each one.

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Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes

425 bulletproof and rigorously tested recipes for beef, barbecued pulled pork, veal, Weeknight Roast Chicken, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, pork, Juicy Pub-Style Burgers, lamb, and more.

In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases Master 50 simple concepts to enjoy a lifetime of success in the kitchen.

Cook s Illustrated. The cook’s illustrated meat book also includes equipment recommendations what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet? After 20-plus years of purchasing and cooking beef, pork, chicken, lamb, and turkey, veal, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store.

The cook’s illustrated meat book begins with a 27-page master class in meat cookery, salting, which covers shopping what’s the difference between natural and organic labels?, storing just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?, and seasoning meat marinating, and brining.

Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Matching cut to cooking method is another key to success, pan-searing, pan-roasting, grilling, roasting, barbecuing, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, and more.




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Cook's Illustrated

And all of this is provided without a single page of advertising - just 100% cooking information. Included are best ways to prepare favorite American dishes -- from pot roast and chocolate chip cookies to grilled salmon and fruit cobbler. Master 50 simple concepts to enjoy a lifetime of success in the kitchen.

Cook s Illustrated. Best and worst cooking equipment -- from chef's knives to cookie sheets. Best cooking techniques - from brining shrimp to baking ham. Cook's illustrated provides readers with recipes, cooking techniques, and product and food recommendations exhaustively developed in our extensive Test Kitchen facility - the same kitchen featured on our cooking show, America's Test Kitchen.

Best brands -- from canned tomatoes to baking chocolate.


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Baking Illustrated: A Best Recipe Classic

Used book in Good Condition. A comprehensive baking reference offers 350 recipes for baking pies, crisps, cobblers, cookies, pastry, breads, cakes, and tarts. Master 50 simple concepts to enjoy a lifetime of success in the kitchen. Cook s Illustrated.


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The Complete America's Test Kitchen TV Show Cookbook 2001 - 2019: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes

Master 50 simple concepts to enjoy a lifetime of success in the kitchen. Cook s Illustrated. 19 years of the hit tv show captured in one complete volumehere is your last chance to find every recipe prepared on public television's top-rated cooking show over 19 seasons all in a single compendium, including the new season that debuts in January 2019.

Used book in Good Condition. You'll also get up-to-date equipment and ingredient ratings drawn from the show's equipment testing and taste-testing segments. And you'll see the behind-the-scenes action--how the show comes together, what it takes to be a test cook, and more. Cook along with the latest season as it airs with these new recipes: next-level chicken piccata, chocolate cream pie, best lemon bars, Roasted Poblano and Black Bean Enchiladas, and Mint, Peanuts, Beef Short Rib Ragu, Brazilian Cheese Bread, Crispy Ground Beef Tacos, Skillet-Roasted Brussels Sprouts with Chile, Falafel, Ultimate Flaky Buttermilk Biscuits, Chinese Pork Dumplings, Roasted Whole Side of Salmon, One-Hour Pizza, and more.

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The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook

Recipe tutorials that each feature 20-35 color photos then walk readers through recipes that are either more complicated or simply benefit from the visual clues of step photography, like Extra-Crunchy Fried Chicken, Sticky Buns with Pecans, and Deep-Dish Apple Pie. Illustrated core techniques, or bake flawless pie dough, like how to whip egg whites, roast a chicken, focus on the building block recipes everyone should know.

Used book in Good Condition. A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the america's test kitchen cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses.

The america's test kitchen cooking school cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one place so that you can become a better, more confident cook. There is no better way to learn than seeing an expert in action, so we've included over 2, 500 color photos that bring you into the test kitchen so you can see how to prepare recipes step-by-step.

America s Test Kitchen. Master 50 simple concepts to enjoy a lifetime of success in the kitchen. Cook s Illustrated. The book starts off with an exhaustive 46-page Cooking Basics chapter that covers everything from what equipment you need and how to care for it to test-kitchen tricks for how to make food taste better.




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The New Best Recipe

Now fully revised and expanded this new edition offers more than 1000 recipes for all your favorite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip cookies. The updated version of a best-selling classic Flagship book of award-winning series with more than 1000 pages and 800 illustrations.

Best 1, 000 Recipes. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. There are also expanded tutorials on grilling, baking, stir frying and much more. America s Test Kitchen. Master 50 simple concepts to enjoy a lifetime of success in the kitchen.

Cook s Illustrated. Used book in Good Condition. Along with 20 versions of simple recipes such as coleslaw. This is the ultimate cooking resource for novice and experienced cooks alike.


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Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes

Used book in Good Condition. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos.

America s Test Kitchen. Best 1, 000 Recipes. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin.

Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. Every chapter, from artichokes to zucchini, and prep pointers and techniques, storage, seasonality, includes shopping, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Master 50 simple concepts to enjoy a lifetime of success in the kitchen.

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