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Cook's Illustrated magazine is for the home cook and doesn't aspire to cordon bleu recipes. But as the years have passed (this began in 1993) they are gradually expanding their repertoire. There have always been some versions of Latin, Italian, and Asian dishes, but this is the first annual (as far as I can recall) in which Chicken Kiev appears. Cholesterol-conscious cooks may not be thrilled, but I am. I love that recipe! Other chicken recipes include a pot pie, a version of coq au vin, roast c...more