The Best Recipe

100% Positive Reviews


Pros: Huge list of recipes and very detailed explanations

Cons: Many duplicate recipes from other books in the series

This is a great reference cookbook for the basic home cook and especially for the beginner.  There are a lot of recipes with very detailed instructions on each recipe.  I've made about 15 of the recipes from the book and have not been disappointed yet.  I highly recommend this for the cook who needs to follow a recipe.


Pros: Good information and advice on cooking many delicious things

Cons: Not always the best

I have the older copy. They gave my cooking a lift when i had hit a plateau. They give good successful recipes for many dishes.

They are, however, generalists, and their tasting panel doesn't match up to my tastes in many things. Most of their recipes will please the average eater. But they tend to lose ground against more specialized recipes. They make an OK French Onion soup for example, but they shortcut the browning of the onions and their stocks. Their barbecue spice mixes are off in my opinion.

I own a bunch of their books and I frequently reference them as background information for the dish and as a baseline for the dish.  But more and more as I become a better cook, they are not the recipes I actually cook from.
The Best Recipe

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 such simple recipes as coleslaw, roast chicken, and hash brown potatoes. The Best Recipe is a collection of the editors' picks from the pages of Cook's Illustrated. The recipes have been edited, organized, and annotated with in-depth descriptions of how we developed the "best" recipe. And they appear alongside dozens of equipment ratings and taste tests of supermarket foods, as well as more than 200 illustrations demonstrating the most efficient food preparation methods. In The Best Recipe, we invite you into our test kitchen, where you will stand at our elbow as we try to develop the best macaroni and cheese or the best split pea soup. You'll discover how to make a foolproof yellow cake, a perfectly cooked prime rib roast, and homemade bread in under two hours. You'll find out how to solve the problem of watery coleslaw, overcooked turkey breast, acidic salad dressing, dull tomato sauce, sticky white rice, dry turkey burgers, tough scrambled eggs, and sunken birthday cakes. You will also find the secret to bakery-style high-rise muffins and the way to make that restaurant favorite, warm, fallen chocolate cake, at home, with only a few minutes of preparation. The Best Recipe also gives you useful tips on purchasing cookware (based on extensive test kitchen evaluations), including pie plates, food processors, standing mixers, chef's knives, skillets, vegetable peelers, and Dutch ovens. We also explain the science of cooking (how to cream butter and why, how baking powder works, the difference between semisweet and bittersweet chocolate) and offer tips on purchasing canned chicken stock, canned tomatoes, flour, butter, and dried pasta. The editors of Cook's Illustrated have performed thousands of hours of kitchen testing to bring you a cookbook that not only provides the best recipes but also tells you how they came to be that way. Let The Best Recipe become your one-stop cooking school and your favorite kitchen reference.

AuthorEditors of Cook's Illustrated Magazine
Dewey Decimal Number641
LabelBoston Common Press
List Price$29.95
ManufacturerBoston Common Press
Number Of Items1
Number Of Pages574
Product GroupBook
Product Type NameABIS_BOOK
Publication Date1999-09-10
PublisherBoston Common Press
StudioBoston Common Press
TitleThe Best Recipe
Model Name/TypeMPNEAN/UPC