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New Best Recipe Hardcover – Nov 17 2004


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Product Details

  • Hardcover: 1040 pages
  • Publisher: Best Recipe Series; 2 Revised edition (Nov. 17 2004)
  • Language: English
  • ISBN-10: 0936184744
  • ISBN-13: 978-0936184746
  • Product Dimensions: 28.5 x 21.9 x 4.6 cm
  • Shipping Weight: 2.3 Kg
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: #15,137 in Books (See Top 100 in Books)


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32 of 32 people found the following review helpful By Janet L. Wilson on Dec 16 2004
Format: Hardcover
Would you like to be a fabulous cook? Can't afford a ritzy cooking school? Ever wondered if the mortals in your kitchen could learn to cook like GODS??!!
Wonder no more...this cookbook comes to us courtesy of the team at Cook's Illustrated magazine, which while not widely known, is the single best source of cooking information and recipes on the planet.
Cook's takes classic recipes, deconstructs them and puts them back together, streamlined for the home kitchen but sacrificing nothing in terms of knock-your-socks-off flavour. Bonus: these recipes don't fail, unlike those in most other cookbooks.
I was always a decent cook, but after finding Cook's Illustrated I became an amazing cook...this book will make you one too. I didn't know food could taste this good; you will produce dishes that rival 4 star restaurants, I kid you not. The directions are crystal clear, and you get lots of expert advice on how to choose ingredients and equipment. Most recipes show you master-chef level tips and tricks that are easy to learn.
I can personally recommend the Coq au Vin p. 341 (my family literally begs for it), and if you cook the steak and Madeira pan sauce p. 389, they will probably name a religion after you. Other highlights, French Onion Soup p. 43, various pastas with garlic and oil pan sauces p. 238, Fresh Tomato Sauce for pasta (INCREDIBLE!!!) p. 241, Molasses Spice Cookies p. 785, Lemon Pie p. 907, Key Lime Pie p. 908, Creme Caramel p. 958. Well, you get the idea...I could go on and on, the recipes are so utterly delicious.
This cookbook is kick-ass, world class. Everyone you cook for will wonder where you learned to cook like that. I have lots of cookbooks and almost never look at any of my old ones any more. This one is just that good!
Get it, get it now, you will be so very happy you did, and so will any cook you get it for. The Best Recipe rocks.
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9 of 9 people found the following review helpful By A Customer on Sept. 3 2005
Format: Hardcover
I do not profess to be the world's best cook but, if I do arm myself with a spatula, I want the best results possible. Every recipe that I tried in this book worked out with spectacular results. Having had years of flat Yorkshire puddings, these hit the roof of the oven. The creme caramel had a texture like velvet, as did the creme brulee. Yellow layer cake was moist and did not even need frosting, just raspberry preserves in the middle. Tasted far better than the boxed version. Oven fries were great, as were roast potatoes. I love the explanations as to why and how a particular method was arrived at. This book has become an absolute firm favourite.
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8 of 8 people found the following review helpful By GTCB on Jan. 13 2005
Format: Hardcover
This book is huge and pricey, but IMO it's worth every penny.
I own a number of cookbooks and have read a million recipes on the 'net and other cookbooks, but no other publication imparts a sense of confidence in the reader like this book does.
Every recipe is preceeded by a background story from the ATK crew in which they discuss their experience perfecting every recipe. You really get a sense that they care about making sure everything is perfect before they tell you how it's done.
While there are no real exotic recipes in this book, I would recommend it for anyone interested in Western-style cooking. A superb buy!
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5 of 5 people found the following review helpful By bachef TOP 1000 REVIEWER on Nov. 29 2006
Format: Hardcover Verified Purchase
I have a few hundred cookery/culinary/professional chef books but turn to this for basic recipes when I am in the mood for something simple. I often do not use recipes but when I do, the lasagne, bolognese sauce, cream scones, prime rib, carbonara, brining, coq au vin, maple glazed pork, beef burgundy, etc. etc. are excellent. Nearly every single page is dog-earred in my book! I teach cooking classes and recommend this book to learning cooks. The recipes are simple, easy to make and a pleasure to eat.

The advance testing prior to recipes is very interesting as well - it is helpful to know how and why things work and don't work. An excellent read and highly recommended.
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3 of 3 people found the following review helpful By Rain Dawn on Nov. 16 2007
Format: Hardcover
Honestly it's that good. Every recipe I've tried from this cookbook has been great and has turned me in to a very good cook. I would highly recommend it. The price is excellent for so much information. This is the only cookbook I feel I need now.
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2 of 2 people found the following review helpful By Kathy Cook on Nov. 11 2006
Format: Hardcover
I'm cooking for 100 at a church dinner and have tried several cornbread recipes. I wanted it to be tasty, slightly sweet, and moist without being crumbly. The cornbread in this book is the only one that fits the bill. It was even good the next day, which is rare for cornbread. Haven't tried any other recipes in the book, but I can't wait.
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1 of 1 people found the following review helpful By Mrs. Martha A. Coady on Feb. 23 2013
Format: Hardcover Verified Purchase
In my opinion "Cooks Illustrated" can do NO wrong!
This book is every bit as good as I had hoped.
Thnaks Cooks Illustrated!
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1 of 1 people found the following review helpful By winnipeg85 on Aug. 20 2012
Format: Hardcover Verified Purchase
We use this cookbook more than any other in our cupboard, absolutely love it. Everything has turned out great and it has so much in it.
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