The Best International Recipe: A Best Recipe Classic [Hardcover]

It fascinates me that many of the posted reviews are not based on making the recipes but rather on a quick skim and estimates/assumptions about cost or ease of preparation. To my mind, the only measure of a cookbook's value is in the cooking. Flashy pictures, an attractive font type, and easy navigation are great, but if the recipes don't deliver, who cares? And if the recipes are great, does the other stuff really matter? Nevertheless, this book delivers on all fronts.

I have made about a dozen of the new recipes from this book, and had already made another 10 or 20 that had appeared on the Cook's Illustrated website, magazines, or other books. Some of these are true knockouts (saag paneer, spicy caramel catfish, Indonesian fried rice, elote, camarones a la plancha) and I have found none that are anything less than really good food (green beans with cilantro, French Onion soup, Indian Vegetable Curry). As a bonus, some of these recipes are actually much easier, cheaper, and healthier than the more elaborate, fat-laden inventions I usually associate with CI.

Yes, there are repeats from other sources, but I don't know how this could be avoided. The pad thai and panna cotta recipes really are near perfect--how could you leave those out of an international cookbook? And why would you make needless variations on already great recipes? Yes, there are missteps (for example, the first recipe in the Indian section includes beef). True, there is no table of contents, but the organization couldn't be clearer or more intuitive--by region, then by type of dish.

Buying and cooking from this book will give you an in-depth introduction to most of the world's cuisines--it's one of the largest books CI has delivered. The recipes are far more reliable than you're likely to find picking up a random Thai or Spanish cookbook. I've had a great time making these recipes, and I really hope Cook's Illustrated continues in this vein.

I love this new book. I am a big fan of Cook's. But I was just getting a little tired of just cooking up American and Western European recipes.

So far, I tried several recipes from International recipes book and I am quite impressed. I made Thai fried rice, it was so good that we finished it in one sitting. I also made Bibim-bop, Korean mixed rice. I am Korean-American, and Bibim-bop was not exactly how I Mom made it but it was still very good.

As some indicated the many recipes are for 6 or more. But I am fine with left overs.

This book does contain more "exotic" ingredients as duck and squid. But there are plenty other recipes without "exotic" ingredients. And "exotic" makes cooking and eating more exciting. And theses "exotic" ingredients are not that hard to find if you live in a city or near a city.

I highly recommend this book if you want to eat something other than pot roast and mash potatoes.

I really love the Cooks Illustrated series of cookbooks. I have gotten impatient with them lately because so many of their new cookbooks feel like compilations of their old ones, with just a few new recipes thrown in. Not so with this one.
This book is wonderful! There are only a few recipe repeats and they are appropriate. Another reviewer mentioned the many unusual ingredients. I didn't find that to be the case. There were only two recipes where I didn't think I could easily purchase the ingredients (duck? squid?) but I am glad they are in there for a time when I might feel more adventurous.
This is also not a every night kind of cookbook. But it will be great for special meals that are themed after a country or just for fun. I can't wait to try chicken in a pot, chicken fricasee, pierogies, and a couple dozen more. This is a great cookbook.
I checked it out from the library before buying it because I was unsure that I would want to purchase it. I was concerned about the review I read here and the way they've been reusing recipes, but I am going to go buy this right away. I am so excited about this book!