Member Reviews: The Best Recipe

Nicko

Truly the "Best" recipe

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By Nicko

Pros: Well written, interesting and comprehensive

Cons: Difficult at times to locate what your looking for (index not the best)

 The Best Recipe is quite simply one of the best (and most enjoyable) cookbooks I have read in a while. Although it sports a rather lofty title that I am sure many would challenge, I found the book to be an excellent resource on cooking. One of the better features of this book is that the editors of Cooks Illustrated (the authors) talk about the testing process that each recipe went through in order to make their list, and why they choose a certain method or ingredient. It is clear from the first pages that The Best Recipe is a worthy cookbook for any food lover's shelf.    As I made my way through the book I found myself fascinated with the detailed explanations that accompany most all...
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CBayne245

Excellent Book for the Beginner Cook

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By CBayne245

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.
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phatch

Worthwhile, but limited

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By phatch

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...
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