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4th out of 696 books
—
663 voters
The New Best Recipe
The flagship book of the award-winning, best-selling series, is back-bigger and better than ever. Fully-updated and double the size of the original, this new edition boasts 22 chapters covering 1,000 foolproof recipes. 40% new recipes pack this 1,000-page, one-stop source for the best-tested recipes in America.
Hardcover, 1028 pages
Published
October 1st 2004
by America's Test Kitchen
(first published 1999)
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3,000)
Mar 19, 2009
Angela
rated it
5 of 5 stars
Recommends it for:
people who like to cook and bake
Recommended to Angela by:
Momsy
Shelves:
nonfiction-reference
I wasn't that excited when my mom got me this book as a Christmas present. I mean, how many cookbooks does one girl need? Then I started reading it and getting excited: I LOVE that someone has already done the work that a good cook would do. The reason great cooks are great cooks is that they try recipes, tweak them, try again, till they arrive at THE best recipe for something. Since I don't cook that much, the chances of me ever becoming a great cook by my own unaided efforts are pretty slim. B...more
It's hard for me to name my favorite cookbook - largely because I have nearly 500 of them and if truth be told I read them more than cook from them. But if one of my clients or friends wants to know what book to add to their collection, this is near the top of the lists.
Brought to you by the editors of Cook's Illustrated magazine (our friends from America's Test Kitchen), this book has taken all the trial and error and guesswork out of the recipes included - and the two inch thick book boasts 10...more
Brought to you by the editors of Cook's Illustrated magazine (our friends from America's Test Kitchen), this book has taken all the trial and error and guesswork out of the recipes included - and the two inch thick book boasts 10...more
Anyone who knows me knows that I am NOT a fancy cook. (Pancakes, anyone?)
We got this book a few years ago as a Christmas gift and I never used it thinking it was too advanced for me. Then we stumbled across the TV version of the book on PBS (America's Test Kitchen) and they seemed very practical and straightforward so I pulled the book off the shelf and gave it a whirl. I'm glad I did -- I have found it to be accessible and most importantly Reliable. The recipes come out great every time, so I h...more
We got this book a few years ago as a Christmas gift and I never used it thinking it was too advanced for me. Then we stumbled across the TV version of the book on PBS (America's Test Kitchen) and they seemed very practical and straightforward so I pulled the book off the shelf and gave it a whirl. I'm glad I did -- I have found it to be accessible and most importantly Reliable. The recipes come out great every time, so I h...more
While I'll never give up my Joy of Cooking, I think that I could probably do just fine for the rest of my life with just it and this cookbook. (Though, thankfully, I don't have to.)
Published by the Cook's Illustrated folks, this is science applied to cooking. The cover asks, "Would you make 38 versions of creme caramel to find the absolute best version? We did." Every recipe is preceded by a short essay about the potential problems of the dish and the experiments the authors did to solve them. (...more
Published by the Cook's Illustrated folks, this is science applied to cooking. The cover asks, "Would you make 38 versions of creme caramel to find the absolute best version? We did." Every recipe is preceded by a short essay about the potential problems of the dish and the experiments the authors did to solve them. (...more
My go-to book on how to bake, cook, make anything if I don't already have a go-to recipe already. One caveat: Expect to add 20-50 more steps than you're used to and add 10-20 minutes to total prep time while you read the (semi)anal directions/descriptions on why you're doing the extra steps. You think I'm kidding, but really, good things take time, and it's one of CI's tenets of wisdom.
Example: Chocolate chip cookies, and the act of rolling them into a ball, dividing them, then turning them divi...more
Example: Chocolate chip cookies, and the act of rolling them into a ball, dividing them, then turning them divi...more
Although I would much rather call Berit to ask her what I should do with ____________? I find myself often referencing this very large compendium of almost everything I like to eat. It may even replace Betty the Crock as my go to cookbook. I wonder what my mother will say?
This book has yet to let me down. I have made countless recipes from this book, each one with clear cut instructions and detail. It is my "go to" book. I shouldn't have been surprised, in my experience, everything Cooks Illustrated has put out has been of good quality.
I cook a lot, and own several cookbooks. This one is my most used by far. I would highly recommend this to a person just setting up house as a "first cookbook", and also to experienced cooks. Every recipe is very clear and easy to understand. Well illustrated.
One of the things I like BEST about this is that it gives you the REASON for performing a certain action, and I think this really helps you grow as a cook. You gain skill every time you make something. For example, I thought I knew how to...more
One of the things I like BEST about this is that it gives you the REASON for performing a certain action, and I think this really helps you grow as a cook. You gain skill every time you make something. For example, I thought I knew how to...more
Nov 03, 2011
heather
rated it
5 of 5 stars
Recommends it for:
cooking nerds who want to know WHY!
Recommended to heather by:
Mary Cline
Shelves:
cookbooks
I love poached eggs, but I've never been able to make them well. When I tried the recipe in this book, they came out Perfect. Perfect, I tell you. And they've been perfect ever since.
I love waffles, but I've never been able to make them well. When I tried the recipe in this book, they came out Perfect. Perfect, I tell you. And they've been perfect ever since.
I love mashed sweet potatoes, but I've never been able to make them well. When I tried...well, you get the idea.
If you've ever cooked somet...more
I love waffles, but I've never been able to make them well. When I tried the recipe in this book, they came out Perfect. Perfect, I tell you. And they've been perfect ever since.
I love mashed sweet potatoes, but I've never been able to make them well. When I tried...well, you get the idea.
If you've ever cooked somet...more
An overall excellent cookbook. The sugar cookie recipe from this book is the only one you will ever need, and it's easy to tinker with it to make a myriad of different cookie variations. In fact, you can probably say that about most of the recipes in this tome. The directions and brief explantaions for why each recipe turned out the way they did are crystal clear.
The only thing even remotely nagative I can say about this book is that the Test Kitchen does does not cater to people who liek a lot...more
The only thing even remotely nagative I can say about this book is that the Test Kitchen does does not cater to people who liek a lot...more
This book has great, solid, totally doable recipes (even for a person with a more frugal than gourmet budget), and I totally geek out on their scientific-method-style approach. I have to say, though, that the introductions to their recipes consistently amuse me. Almost all follow this format where they say "every version we could find of this item was insipid and embarrassing, with undesirable flavors and a texture no one could enjoy. We set out to see if we could salvage the reputation of this...more
My favorite general cookbook! The neurotically detailed instructions delight my obsessive compulsive need to understand exactly why a recipe is put together in a certain way. If you're not really into that, you can skip the paragraphs that proceed the recipes and just jump into the cooking, knowing that the professionals have done all the testing for you. The best thing about this cookbook is that in explaining so much about each dish, I learned what impact each ingredient has on the recipes so...more
I have to add the disclaimer that I really love this Cookbook for cooking meat. They give very detailed instructions plus the science behind it which makes things that were once extremely intimidating, seem possible.
I think some of the recipes for everyday things are hit and miss between decent and excellent. I have never been absolutely disappointed with the taste of anything I have made out of here, but I have been disappointed with the amount of time I have put in for a single dish that only...more
I think some of the recipes for everyday things are hit and miss between decent and excellent. I have never been absolutely disappointed with the taste of anything I have made out of here, but I have been disappointed with the amount of time I have put in for a single dish that only...more
Mar 11, 2009
Astrila
rated it
5 of 5 stars
Recommends it for:
Systematic cooks
Recommended to Astrila by:
Louise Mourant
Shelves:
read-non-fiction
Geeks will love this book. It not only has recipes, but explains a lot about the ingredients and cooking technique, and all the things they tried, and why they think this recipe is the best. It's recipes are very selective, but it has the most common American dishes, usually along with several different types of variations with different world flavors. I don't always agree with their criteria for what is best, but in most cases, it really is the best. Note though, it's best as far as the taste a...more
A cookbook for nerds, the writers cook a classic dish a variety of ways, blind taste test them, and then arrive at 'the best recipe.' They also explain WHY a certain method works better--like why chicken gains moisture from brining, or why blade cuts of beef need to be cooked for long periods of time at low temperatures for the tastiest results. A great resource for beginning or intermediate cooks, but if you already know what you're doing in the kitchen, then not so much. One caveat: The ORIGIN...more
This is by far the best cookbook I have ever owned. Every recipe comes out perfect. I LOVE reading through the research done on each recipe before they came up with their perfect concoction.
Now saying that it is the best cookbook doesn't mean I don't sometimes fiddle with some of the recipes more to my tastes, but I can read through what they have tried and know which methods to avoid. The cookbook has upped my cooking level 100%.
Oh and it has the BEST pot roast recipe. I know because I've trie...more
Now saying that it is the best cookbook doesn't mean I don't sometimes fiddle with some of the recipes more to my tastes, but I can read through what they have tried and know which methods to avoid. The cookbook has upped my cooking level 100%.
Oh and it has the BEST pot roast recipe. I know because I've trie...more
One of those "if you only own 1 cookbook" kinds of books -- the folks at Cooks Illustrated and PBS's America's Test Kitchen try out hundreds of variations on classic and newer recipes to figure out the 'best' way to make something so you don't have to experiment. Many of my family and friends' faves are ones from this book, or variations it offers. It's truly a kitchen reference book, something I turn to when I want to make sure I get something right, or want to try something new and not worry i...more
I cannot say enough how wonderful this cookbook really is. The recipes are not only perfect, but they are foolproof (as long as you follow the directions and avoid improvising). Out of all the cookbooks I own, I find myself turning to this one over and over again. I've made many an impressive, professional-looking (and tasting) recipe out of this book, and I just keep telling people it's because the recipes are perfect. Some of my favorites are the Thick and Chewy Chocolate Chip Cookies, the Spa...more
Cook's Illustrated gets some flack for having a significant amount of repeat recipes between their cookbooks. If you want JUST ONE Cook's Illustrated cookbook, then probably go with this one. It is an absolute TOME of a book and pretty much has everything but the kitchen sink. Personally, I actually prefer smaller, more focused collections (apparently I am easily overwhelmed) with some pictures. So, this isn't my favorite CI cookbook at all, but it's probably the most comprehensive if that's wha...more
I've been using recipes out of this cookbook for a few years now, and they work extraordinarily well. The book may not be as comprehensive as Joy of Cooking, but the extensive write-ups on the trial-and-error that the test kitchen went through to arrive at each finished recipe are immensely valuable. Whenever I cook a recipe from another source and compare the result to the recipe for the same item from New Best Recipe, I am blown away by the balance, texture, and flavour of New Best Recipe's pr...more
Absolutely indispensible, wholly practical, educational, and entertaining. I've had this cookbook for awhile, and it has never let me down. If you are interested in building a foundation of basic cooking methods, an arsenal of simple everyday recipes, and in learning the hows/whys and the science of food, it will serve you well. Between 'The New Best Recipe' and a recently revised edition of 'The Joy of Cooking' I don't think I'll ever have to buy another workaday cookbook. (Though I still jones...more
The New Best Recipe is a compilation of many volumes of Cook's Illustrated. The book is great from a reference standpoint, and I have yet to find an American dish that isn't covered. One feature that I especially like: the techniques in the book are explained, not just used (e.g. how to flambe, how to stir scrambled eggs for your preferred result). Like The Joy of Cooking and Better Homes and Gardens Cook Book, the book includes some basics of cooking, like what the various cuts of meat are and...more
I have the original book and can vouch for the fact that every recipe I have tried is outstanding. Mind you, I hate to cook, but with a family I have to create meals every day. The book tells you what is the best way to prepare basic recipes. My favorites: the best mac & cheese, carrots with mustard and brown sugar, 6 minute fish fillets with balsamic vinegar dressing. It is my go to book when I have no idea how to prepare something. I have bought for my kids when they moved into their first...more
Jan 19, 2011
Tom Stallard
marked it as cook-book
In some places, I found that the excellence of the cooks making the book excluded me from repeating their recipes. My bagels came out in a whole range of levels of dryness, because they have very cleverly pushed the recipe to the very edge. This is the Heston Blumenthal Total Perfection effect. I'm just not that good a cook - I just can't make these recipes work, because I'm too imprecise.
This is my go-to cookbook. I'm a cook that likes to tinker with recipes; if one cup of sugar is good then two must be better. Well, this book explains the science behind the recipes, and explains why I should NOT add an extra onion or sweat the onions with the meat. I love this book. I've tried at least 40 recipes and not one was a loser. I love my NY Times Cookbook and Betty Crocker, but this one has replaced those in my backpack to a human colony on another galaxy.
I never thought to review a cookbook, but since I rave about this one so much, it has made it to my book list. I have read nearly every recipe and the analytical part of my brain loves to know the science behind the ingredients and the methods involved in creating great food. I have learned a lot, but have become a little more snobby about fresh foods, using great ingredients, and cooking from scratch. This cookbook really helped fan the flame of my love for cooking.
Nov 22, 2007
Kelly
rated it
5 of 5 stars
·
review of another edition
Shelves:
the_real_reference_section
This was a gift from a friend, who said she thought I'd appreciate the extensive treatises (e.g., on exactly *why* one would use two egg yolks and three whole eggs in a recipe, as opposed, say, to three egg yolks and two whole eggs). She was right.
It has been an invaluable resource - this year in particular, it seems, due to our weekly share of vegetables we've been getting from the wonderful Astoria CSA. Some of the guys that come in the weekly share are unfamiliar guests, and we need help figu...more
It has been an invaluable resource - this year in particular, it seems, due to our weekly share of vegetables we've been getting from the wonderful Astoria CSA. Some of the guys that come in the weekly share are unfamiliar guests, and we need help figu...more
This is the kind of cookbook I like. Not a coffee-table style book that relies on glossy photos adorning every page, but one filled with facts, advice and the how/why recipes are formulated. Anecdotes and real-world testing fill this tome. Packed with info and recipes.
If you are looking for pretty pictures of food - move along. If you want to explore deeper into the realms of culinary knowledge - this is a great book for the collection.
If you are looking for pretty pictures of food - move along. If you want to explore deeper into the realms of culinary knowledge - this is a great book for the collection.
My go-to cookbook for just about everything. This cookbook combines tons of recipes with tons of background information for nerds like me. They don't just give you a recipe telling you how to make the best version of something, they give you the back-story so you know exactly why the recipe asks you to melt a half-butter, half-olive-oil mixture before sauteeing your chicken breast.
And? The recipes are just as good as promised.
And? The recipes are just as good as promised.
If you are just learning to cook or you are a "seasoned" cook, this book has something for you. I love that America's test kitchen has done all the reasearch for me so I don't have to worry if a recipe is going to work or not. The recipe for baby back ribs on the grill is out of this world. There are just too many good recipes to mention. I found my copy at a TJMax and only spent about $14.00 on it. Well worth the investment.
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