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Product Identifiers

PublisherAmerica's Test Kitchen

ISBN-101945256478

ISBN-139781945256479

eBay Product ID (ePID)242850989

Product Key Features

Book TitleCook's Illustrated Revolutionary Recipes : Groundbreaking Techniques. Compelling Voices. One-Of-a-kind Recipes

Number of Pages576 Pages

LanguageEnglish

TopicRegional & Ethnic / American / General, Courses & Dishes / General

Publication Year2018

IllustratorYes

GenreCooking

AuthorAmerica's Test Kitchen

FormatHardcover

Dimensions

Item Height1.7 in

Item Weight85.1 Oz

Item Length10.6 in

Item Width9.2 in

Additional Product Features

Intended AudienceTrade

LCCN2018-017995

ReviewsThis dense and satisfying volume commemorating the 25th anniversary of Cook's Illustrated is packed with the collective results of kitchen experiments . . . . All aspects of cooking are explored, and the exactitude is comforting and never fussy. This volume is sure to be a popular choice as a gift for college grads and others just starting to make their way in the kitchen. -- Publishers Weekly, STARRED Review

Dewey Decimal813.6

Synopsis2019 IACP Award Winner in the Compiliations Category On the occasion of Cook's Illustrated's 25th anniversary, we've gathered together our most extraordinary recipes and innovations from the past quarter-century in this hands-on book packed with practical tips and techniques. These recipes tell the story of how Cook's Illustrated has changed American home cooking through its signature blend of rigorous testing, culinary research, science, and unorthodox approaches to developing foolproof recipes. As fans know, a big part of what makes the magazine so trustworthy (and enjoyable to read) is the essays that accompany each recipe, tracing from initial brainstorming to aha moments (and the occasional catastrophe) to final success. Rarely republished since they first appeared, these feature-length stories celebrate the art of food writing and the extensive work that goes into every recipe. In addition to the recipes, essays, and helpful sidebars, this book also features the trademark black-and-white illustrations that have become synonymous with Cook's Illustrated, creative use of the beloved front- and back-cover art, and a new addition- gorgeous, full-color photographs of each dish. Featured recipes include- Perfect corn on the cob that never gets boiled, ultracreamy tomato soup that's completely dairy-free, the fastest roast chicken recipe, "oven-grilled" London broil, and ingenious, low-key approaches to traditionally high-fuss recipes such as risotto, French fries, pie crust, and many more., 2019 IACP Award Winner in the Compiliations Category On the occasion of Cook's Illustrated's 25th anniversary, we've gathered together our most extraordinary recipes and innovations from the past quarter-century in this hands-on book packed with practical tips and techniques. These recipes tell the story of how Cook's Illustrated has changed American home cooking through its signature blend of rigorous testing, culinary research, science, and unorthodox approaches to developing foolproof recipes. As fans know, a big part of what makes the magazine so trustworthy (and enjoyable to read) is the essays that accompany each recipe, tracing from initial brainstorming to aha moments (and the occasional catastrophe) to final success. Rarely republished since they first appeared, these feature-length stories celebrate the art of food writing and the extensive work that goes into every recipe. In addition to the recipes, essays, and helpful sidebars, this book also features the trademark black-and-white illustrations that have become synonymous with Cook's Illustrated, creative use of the beloved front- and back-cover art, and a new addition: gorgeous, full-color photographs of each dish. Featured recipes include: Perfect corn on the cob that never gets boiled, ultracreamy tomato soup that's completely dairy-free, the fastest roast chicken recipe, "oven-grilled" London broil, and ingenious, low-key approaches to traditionally high-fuss recipes such as risotto, French fries, pie crust, and many more.

LC Classification NumberTX715.C78548 2018