The Cook’s Illustrated 2016 Annual gathers all six issues of Cook’s Illustrated magazine from the past year–including 120 foolproof recipes from the cooks at America’s Test Kitchen, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings–in one edition. A hardcover, cloth-bound format, along with an easy-to-use index of recipes and ratings, makes this …
The definitive grilling encyclopedia for novices and experts alike The Cook’s Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, “Outdoor Cooking 101,” walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills. …
Soups Stews & Chilis is the definitive collection that includes more than 200 recipes for everything from broths, hearty soups, and stews to chowders, big batch recipes, slow-cooker dishes, pureed soups, speedy soups, chilis, and curries. If it’s served in a bowl, Soups Stews & Chilis will provide you everything you need to make it foolproof. In addition to the …
Recipes don’t have to be fast to be simple The Best Slow & Easy Recipes gives you more than 250 recipes that show you why building flavor slower is sometimes better – and easier. The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield …
Founded in 1980, Cook’s Illustrated (formerly Cook’s Magazine) has emerged as “America’s Test Kitchen,” renowned for its near-obsessive dedication to finding the best methods of American home cooking. Over the years, we’ve tested 80 recipes for chocolate chip cookies, more than 70 recipes for gumbo, 40 versions of the peanut butter cookie, and more than 20 versions of …
Hosting a party is overwhelming enough; let the experts at Cook’s Illustrated reduce some of the strain with this perfectly curated selection of “only the best”: the 75 best appetizer recipes ever to come out of the test kitchen. An innovative organization makes it simple to put together a well-balanced spread that hits all the high points, from something dippable to snacks to munch by the handful to elegant two-bite treats. Chapters mix cocktail party classics and modern finger foods and satisfy a variety of menus, abilities, and styles. Invite Cook’s Illustrated …
300 exhaustively tested recipes for America’s favorite main course. Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm – resulting in a collective sigh around the dinner table. The Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right – and …
Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, …
Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook’s Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a …
Cook’s Science: How to Unlock Flavor in 50 of our Favorite Ingredients
In Cook’s Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America’s Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients–and uses that science to make them taste their best. From the editors of Cook’s Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook’s Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay–topics ranging from pork shoulder to apples to quinoa to dark chocolate–before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, “family trees” of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry …