2024 the best recipe for tiramisu review

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(as of Nov 07, 2024 16:37:09 UTC - Details)

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.

Publisher ‏ : ‎ Cook's Illustrated; First Edition (September 10, 1999)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 573 pages
ISBN-10 ‏ : ‎ 0936184388
ISBN-13 ‏ : ‎ 978-0936184388
Item Weight ‏ : ‎ 3.55 pounds
Dimensions ‏ : ‎ 8.5 x 1.5 x 11.25 inches
Reviewer: Michael Garst
Rating: 5.0 out of 5 stars
Title: Great book
Review: Good for any level cook since detailed instruction for basics and many options. Great gift.

Reviewer: Nilla
Rating: 5.0 out of 5 stars
Title: Love this book!
Review: I purchased The Best Recipe for my husband for Christmas. I recently had become a subscriber to Cooks Illustrated which is from what this book is based. I was hooked from the moment I started to read the magazine. So of course I HAD to get the cookbook. I was not disappointed. I find this book so darn interesting that I actually curl up on the couch with it to read it like a novel! I love how it explains every single step of the recipe process and all of the experimenting they do. It gives a whole story on how they came to find this "Perfect Recipe" for this one dish. They go through how they experiment with temperature, ingredients, pans, baking/cooking time, mixing methods, brand names, placement in the oven, in what order ingredients are added and how...every little tiny detail that you can imagine can have a huge effect on the outcome of your dish. Gosh it's interesting! The recipes are classic and cover a great variety of subjects in detail. It's a huge book. Last week I made the blueberry muffins and I must say that I was impressed. I've made MANY blueberry muffins but none LOOKED as pretty and TASTED just as good. They looked like they belong in a bakery window. If you own just one cookbook then I would say that this one should be it. It's a must have! If you are into cookbooks with lots of glossy pictures then this is not for you as there aren't any photos. But you will be missing out on an awesome quality cookbook. I would say that it's not just for experienced cooks - there are many very basic recipes in it as well. A beginner could learn so much from reading this.

Reviewer: Tim Himes
Rating: 5.0 out of 5 stars
Title: Don't stir the risotto?
Review: The Best Recipe offers new insights to common dishes. The emphasis is on technique as much as ingredients. Ever wondered how to get crispy skin on your roast chicken? Rub the skin once with butter and never, ever baste. How do you make the ultimate Bolognese sauce? Two reductions of milk and wine followed by long, slow cooking. How do you get extra-tender ribs? Wrap them in tin-foil and let them rest in a paper bag for a full hour after cooking.This practical guide to cooking tries to debunk common myths and reduce work in the kitchen, and usually succeeds. The recipes are simple where they can be and complex only where they need to be. The recipe for risotto is pure heresy: add most of the liquid at once, and stir only a little at the end. I've tried the traditional method (a little liquid at a time, constant stirring) and The Best Recipe method, and there's not much difference. Still, I enjoy stirring my risottos and think they're just a little creamier because of the extra effort.But the point of this book isn't to make cooking easier. The only shortcuts offered are those that don't reduce the quality of the final product. The recipe for chili asks you to roast your own chilies and grind your own chili powder. Why? Chili made with homemade chili powder is "fuller and warmer" than chili made with commercial chili powder.The recipes here are standard classics. You won't find esoteric dishes or beautiful photos showing off elaborate presentations. What you will find is an instruction manual for making better food. If you enjoy cooking but sometimes find yourself wondering why you're endlessly stirring the risotto, get this book.

Reviewer: asahm
Rating: 5.0 out of 5 stars
Title: Great for those who can follow direction
Review: I was initially hesitant to buy this book mainly because of the title - I can't even count the number of times I've fallen for some marketing trick and been sorely disappointed. But this was one time I did not regret my purchase at all!I am notorious for skipping steps and not reading instruction manuals, but I gave this book a chance. Being a baker at heart, I tackled one of the baked goods first. I like to think I had a talent for baking, but I even impressed myself with this first attempt.I have learned so much from following the recipes in this book, not the least of which was how to back up my argument with my husband not to substitute vegetable oil for butter in some baking recipes! (he's a bit of a health nut!)As many others have written, this book has consistently resulted in dishes that I get endless compliments on. I've NEVER been disappointed with a recipe. The detailed explanations leave nothing to question (just what is the batter supposed to look like?) and for someone like me, that's a definite requirement.As obsessed as I am with books, I honestly think that I could clear out my library of cookbooks and be happy to spend the rest of my life using this one cookbook. (but I like the way the others look on the shelf, all nice and clean as the day I bought them - who knows, maybe someday I'll actually use one of them!)

Reviewer: charles a goldbeg
Rating: 4.0 out of 5 stars
Title: Good product, slightly old
Review: Loved the cookbook! It's a great array of essential recipes for any beginning cook. While the recipes may be slightly outdated (the book was last revised in the 1990's and don't include all the newest techniques), they still turn out exceptional finished results. I especially liked the creme bruelle recipe, it's one of the easiest I've ever used!