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New Best Recipe by Cook's Illustrated Magazine Editors (2004, Hardcover)
Columbia Basin Designs CBD (2730)
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$25.00
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"The New Best Recipe" is a vintage 2004 hardcover cookbook by Cook's Illustrated Magazine Editors, featuring 1000 pages of recipes and illustrations. Published by America's Test Kitchen, this cookbook is part of "The Best Recipe Series" and includes recipes from various regions and ethnicities. With a dust jacket and illustrated cover, this cookbook is perfect for cooking enthusiasts looking for step-by-step instructions and inspiration for their culinary creations. Its large size of 11 inches in height and 9 inches in length makes it a substantial and comprehensive resource for any kitchen.
- Buy It NowNew Best Recipe by Cook's Illustrated Magazine Editors 2004 Hardcover Cookbook
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About this product
Product Identifiers
PublisherAmerica's Test Kitchen
ISBN-100936184744
ISBN-139780936184746
eBay Product ID (ePID)30999824
Product Key Features
Edition2
Book TitleNew Best Recipe
Number of Pages1000 Pages
LanguageEnglish
Publication Year2004
TopicRegional & Ethnic / American / General, General
IllustratorYes
GenreCooking
AuthorCook's Illustrated Magazine Editors
FormatHardcover
Dimensions
Item Height5.2 in
Item Weight83.6 Oz
Item Length11.2 in
Item Width8.6 in
Additional Product Features
Intended AudienceTrade
LCCN2011-279488
Dewey Edition23
Dewey Decimal641.5
Edition DescriptionRevised edition,Expanded
SynopsisThe updated version of a best-selling classic Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. 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. There are also expanded tutorials on grilling, baking, stir frying and much more. This is the ultimate cooking resource for novice and experienced cooks alike.
LC Classification NumberTX714
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Ratings and Reviews
Most relevant reviews
- Aug 08, 2021
The PERFECT Cookbook
I received a copy of this as a gift many years ago, and it's my #1 go-to, never-fail, cannot-mess-it-up kitchen BIBLE. I give copies as gifts and it's always well-received. Easily the best cookbook I own, it contains everything from food prep & safety to how to choose a mandolin slicer to how to prepare dehydrated peppers to storing flour to the RIGHT way to roast a whole chicken. I tell everyone "It's literally IMPOSSIBLE to get it wrong if you follow the recipe", and I encourage recipients to read the detailed explanations if they want to understand why and how yeast breads rise, how to cut up a duck for roasting, how to store anything in the freezer and for how long, what a Maillard reaction is and what it does to steak, how to make tortillas from scratch and how to make succulent, smoky-sweet barbecue ribs and how to make everything you touch come out perfect every time. Not only can I make the BEST chocolate-chip cookie now, but I can sharpen my knives, baste a turkey and choose the best cuts of pork too!Verified purchase: YesCondition: Pre-owned
- Feb 08, 2021
Must-have. Go-to. Benchmark reference.
BEST descriptions, technique, and thorough descriptions of their trials, failures, and successes. Lengthy preludes allow you to see what is workable, and prevent you from making the same mistakes they did. Their Mac & Cheese has totally spoiled my wife, a life-long mac & cheese lover. It is a bit time and stirring intensive, but the results are unmistakable and TOTALLY WORTH THE EFFORT. Unless you are feeding an army, I'd cut this one in half and still get 4-6 portions out of it. Reheat w/ a bit of milk. They fail to mention r.e. Biscuits the value of lower protein soft wheat. And while they mention White Lily, they omit the Self-Rising Flour, which is worth freight to try once. If you ever want a true Southern Cooking style of biscuit this is the absolute sh!t. But, they cover buttermilk, cream, scones, muffins, corn bread, etc. with more than adequate style. Their only other failure IMO is how some things take enough effort that you might do multiples. If you want the best pumpkin pie ever, you need to process your own sugar pumpkins vs. canned. You might as well do as many as will fit into your oven in 2 batches and freeze pie portions. Hands down, best pies ever. I have no idea why that one photo turned out upside down. Look for Isaac Hayes Sweet Potato Pecan Pie for the ONLY squash pie that comes close. Paul Newman's Orange Chocolate Angel Food Cake isn't a pie, worth trying once. I started off with the intent of doing their hardest, following as closely as I could, to see if they had anything to teach me. First was my own cheat, as I could not find Burgundy in the price range they mentioned... not cheap enough to taste like cheap wine, not expensive enough to break the bank. I made Beef Pinot Noir (same grape, sue me). I also started too late, and argued a bit with my wife that I had to finish on day 2 (MY mistake alone). This was THE BEST MEAL I EVER COOKED, until that point. AND, we ended up w/ more portions that froze perfectly. The method of BROWNING the meat, creating a fond in the Dutch Oven, deglazing to save that flavor. It was beyond great. Words do not do it justice. The 1st edition's section on Turkeys mentions, 'we started w/ 64 Turkeys'. This NEW BEST RECIPE has a discussion of assessing the end product basting/not basting, "...Both were cooked to 170 degree in the leg/thigh. Despite the fact that this was 10 degrees lower than recommended ... breasts registered a throat-catchingly dry 180 degrees. ... "Because white meat is ideal at 160 degrees and dark thigh meat just loses its shades of pink at about 170 degrees, you might conclude, as we did, that roasting turkeys with their breasts up is a losing proposition." They have several methods, all of them work amazingly well. Do brine, if you can't get a fresh kill Kosher bird. Just the information on brining Poultry, buying cheaper whole birds, and keeping bits in a freezer bag for making stock is return on investment the first month (IF you actually cook). I tend to do a double stock batch, put them in zip-loc snack bags at 1 cup per, and use them for recipes that call for it. Amazing resource. This is my wedding go-to gift, with a short brace of cast iron cookware for young folks starting out on their own. I've done this at least a dozen times. Most have thanked me, and realize that cooking at home is a financial game changer, and it can taste pretty amazing too. They also have a short library of other books, Slow and Easy (braises +), Meals in under 30 minutes, meals for two, Vegetarian for Everybody, Soups and Stews. This is the most comprehensive, though. Buy them while you can. Bon appetit.Verified purchase: YesCondition: Pre-owned
- Mar 29, 2018
Best cookbook! The science behind what works...
This copy is for my daughter. I have the original Best Recipe cookbook. This cookbook details techniques that you KNOW will give the desired results. Never could make a pie crust that I was happy with.....have been making perfect crust for years with my copy. Best sautéed mushrooms aren't sautéed but baked--who knew??Verified purchase: YesCondition: Pre-owned
- Sep 28, 2020
OMG! The best!
I own beaucoup de cookbooks and haven't felt the need to buy a new one in at least 10 years. A friend loaned me a copy of this book. OMG! I had to have it and it had to be this edition, not the later one with 2,000 recipes. Got it. I'm a happy camper.Verified purchase: YesCondition: Pre-owned
- Dec 06, 2021
Great recipes tested and approved. Explanations and techniques for cooking them.
this book has always been my go-to cookbook. Not only filled with great recipes, but it teaches how to cook.Verified purchase: YesCondition: Pre-owned
- Apr 02, 2019
It's a classic recipe book
This book is more informative than any other recipe book I have owned. I also like how they truly test the recipes before deciding to include them. I also have found I don't care for cookbooks in eletronic versions & much prefer hardbacks or paperbacks. Originally thought I'd scan for interesting recipes & then pass it on but will keep this one.Verified purchase: YesCondition: Pre-owned
- Jan 31, 2016
FABULOUS FIND
This is a supergreat cookbook. Explains the science behind the dish, whether blueberry muffins or remoulade sauce. LOVE IT LOVE IT LOVE IT! Great price and you'll refer to it a lot!Verified purchase: YesCondition: Pre-owned
- Jan 02, 2019
Amazing book--covers everything!!
The book is wonderful. I thought I was ordering the original Yhe Best Recipe. This was totally my error, and I would like to know the difference in the two books.Verified purchase: YesCondition: Pre-owned
- Dec 01, 2020
Might be the only cook you will need.
I like that they explain why or why not something works. What other cook book has tried 50 recipes for Cream Brulee? This one!Verified purchase: YesCondition: Pre-owned
- Nov 13, 2019
Truly the best
This is the best recipe book we've ever owned. It is fun to read and every recipe that we have tried turned out perfectly.Verified purchase: YesCondition: Pre-owned
