18 used & new from CDN$ 72.87
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

New Best Recipe Hardcover – Nov. 17 2004

4.8 out of 5 stars 437 ratings

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
CDN$ 167.44 CDN$ 61.36
click to open popover

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.

  • Click here to download the iOS app
    Apple
  • Click here to download the Android app
    Android
  • Click here to download the Windows Phone app
    Windows Phone
  • Click here to download from Amazon appstore
    Android

To get the free app, enter your mobile phone number.

kcpAppSendButton


Product details

Product description

From Publishers Weekly

A literal encyclopedia of recipes (culled from the magazine), this revision to Cook's Illustrated's popular The Best Recipe is almost double in size and includes more than 1,000 recipes. Cook's Illustrated is known for careful (some would say compulsive) testing of recipes with a focus on foolproof technique; detailed line drawings that take readers step-by-step through recipes; and opinionated guides that assert that their way is the best way. This methodology appeals particularly to a specific kind of cook, one with a primarily scientific rather than artistic or intuitive approach to cooking. Though there are a few photographs, readers who buy cookbooks for full-color photographs and personal anecdotes aren't likely to be drawn to this work. Twenty-two chapters cover appetizers to desserts. Even the simplest tasks, such as blanching vegetables or peeling an egg, are explained and illustrated in detail. More involved techniques include brining poultry and roasting a turkey. Pad Thai gets a full-page description with photographs to help home cooks learn how to properly soak the noodles. Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Christopher Kimball, founder and editor of Cook’s Illustrated Magazine, has a simple philosophy about cooking. Essentially, it comes down to precision. Like any science, recipes should be exact when it comes to ingredients, quantities, cooking times and temperatures, cook ware and other instruments, and the preparation of ingredients before the use of oven or pot. I mention this knowing full well that many proud cooks reading this review will scoff at the notion of such precision. Shouldn’t the preparation of food leave room for experimentation, culinary talent, or simply personal preference? Depends on the market. I for one fear guesswork in the kitchen. The more instructions and pictures showing me precisely how to execute everything within a recipe, the more confident I feel that I’ll be able to pull it off. It seems that I’m not the only one who thinks this way. The original Best Recipe, published in 1999, was an “instant success.” “We have sold almost 400,000 copies since then,” Kimball writes in the Introduction to this new book, which offers 500 new recipes and 800 hand-drawn illustrations. Personally, I’m reassured by the editors’ stated mission “to test recipes over and over again until we understand how and why they work and until we arrive at the 'best' version." I appreciate that “[they] make the mistakes, so [I] don’t have to.”
True to their word, just about all of the recipes in the book are accompanied by a great deal of text that explains what is right or wrong about the traditional or most common method of preparing a dish. This is followed by a detailed account of how the Test Kitchen’s cooks arrived at their ‘best’ recipe; the pros and cons of various approaches is described so that a knowledgeable cook will know what not to attempt if she still believes that a different avenue could lead to better results. The following portion, one fifth of a preamble to a recipe for “Shrimp Bisque” is typical:

“The fundamental challenge in making a shrimp bisque is extracting flavor from the shrimp and shells. The recipes we tested did this in a couple of ways. Some recipes we tried pureed the shrimp meat into the base and left there; others simmered the shrimp in the base until spent and then strained them out. The bisques made with pureed shrimp were grainy with shrimp curds; the ones in which the shrimp were strained out achieved the velvety texture properly associated with a bisque. . . .”

It’s impossible to discuss 1,000 recipes. Suffice it to say, the book has a marvelous international range of French, Italian, Oriental, Middle East, and Mexican dishes as well as many North American favorites, and covers everything from appetizers (my favorite section) to a great variety of desserts. I liked the illustrations throughout the book which depict everything from types of roast (in the Pot Roast section, Beef chapter) to ways of cutting and deboning fish before and after cooking (Fish and Shellfish chapter).
The instructions and illustrations in the Guide to Grilling and Barbecue are based on the same principle of determining the ‘best’ recipe and technique. “Outdoor Cooking 101” explains everything to do with charcoal grilling and gas grilling (even suggesting the best, most reasonably priced grills). There are 450 recipes and numerous accompanying images. One section addresses “how to buy beef steaks for the grill.” It includes pictures of 14 types of steaks and rates their tenderness, flavour, and cost. Many other types of illustrations follow: for example, we’re shown how to pare away outer layers of fat on a rack of lamb, bone a leg of lamb, butterfly chicken, remove pinbones from a side of salmon and then barbecue it without leaving chunks stuck to the grill. All this might seem basic to some, but in fact there are enough tips to enlighten even the expert. Not so basic are some of the wonderful recipes: Greek, Indian, Turkish, Caribbean recipes for marinates, salsas, kebabs, various parts and cuts of beef, lamb, and poultry (duck, turkey, and quail included), as well as shellfish, vegetables, side dishes, rubs and sauces. This book is a treat for the summer.
Olga Stein (Books in Canada)
-- Books in Canada

Customer reviews

4.8 out of 5 stars
4.8 out of 5
437 customer ratings
How does Amazon calculate star ratings?
TOP 1000 REVIEWER
Reviewed in Canada on October 28, 2019
Verified Purchase
TOP 500 REVIEWERVINE VOICE
Reviewed in Canada on March 19, 2016
Verified Purchase
One person found this helpful
Comment Report abuse
Reviewed in Canada on April 10, 2014
Verified Purchase
2 people found this helpful
Comment Report abuse
Reviewed in Canada on November 29, 2006
Verified Purchase
6 people found this helpful
Comment Report abuse
Reviewed in Canada on December 4, 2014
Verified Purchase
Reviewed in Canada on May 19, 2011
Verified Purchase
One person found this helpful
Comment Report abuse
Reviewed in Canada on June 15, 2015
Verified Purchase
2 people found this helpful
Comment Report abuse
Reviewed in Canada on June 26, 2019
Verified Purchase

Top international reviews

D C Quinton
5.0 out of 5 stars Superb Receipe Book
Reviewed in the United Kingdom on December 15, 2019
Verified Purchase
Sending feedback...
Thank you for your feedback.
Report abuse
Moventia
5.0 out of 5 stars Best book ever. But why is not the customer service answer questions so I can buy more?
Reviewed in the United Kingdom on April 11, 2014
Verified Purchase
One person found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
Reb
5.0 out of 5 stars Better than described. Honest
Reviewed in the United Kingdom on May 13, 2018
Verified Purchase
Sending feedback...
Thank you for your feedback.
Report abuse
Mrs P B Brittain
5.0 out of 5 stars Everything a cook needs.
Reviewed in the United Kingdom on January 20, 2020
Verified Purchase
Sending feedback...
Thank you for your feedback.
Report abuse
Kira Larsen
3.0 out of 5 stars Miss pictures
Reviewed in the United Kingdom on March 15, 2014
Verified Purchase
Sending feedback...
Thank you for your feedback.
Report abuse
Caroline Gluth
5.0 out of 5 stars Hervorragendes Standardwerk der amerikanischen Küche
Reviewed in Germany on September 26, 2013
Verified Purchase
2 people found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
eva
5.0 out of 5 stars The title does the book honour.
Reviewed in Germany on May 25, 2012
Verified Purchase
One person found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
M Kaiser
5.0 out of 5 stars Delicious!
Reviewed in Germany on January 12, 2011
Verified Purchase
Sending feedback...
Thank you for your feedback.
Report abuse
Vicente
5.0 out of 5 stars Best cookbook ever
Reviewed in Spain on January 20, 2016
Verified Purchase
Sending feedback...
Thank you for your feedback.
Report abuse
weiss
5.0 out of 5 stars Best Cookbook I have owned.
Reviewed in the United States on June 30, 2019
Verified Purchase
11 people found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
LobsterLover
5.0 out of 5 stars Only Cookbook You Will Ever Need
Reviewed in the United States on February 5, 2016
Verified Purchase
22 people found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
Terrence Walsh
5.0 out of 5 stars This is my "go to" cookbook
Reviewed in the United States on August 9, 2017
Verified Purchase
10 people found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
Sidney
5.0 out of 5 stars Simply the Best
Reviewed in the United States on July 27, 2016
Verified Purchase
12 people found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
amk
2.0 out of 5 stars Surprisingly unsuccessful couple of recipes
Reviewed in the United States on February 26, 2020
Verified Purchase
One person found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse
Niko
4.0 out of 5 stars Really good but don't expect everything to be perfect on your first try
Reviewed in the United States on January 21, 2011
Verified Purchase
48 people found this helpful
Sending feedback...
Thank you for your feedback.
Report abuse