The New Best Recipe: All-New Edition
Selected Book Details
- Hardcover
- Edition: 2nd
- Author: Cook's Illustrated Magazine
- Artist: John Burgoyne
- Publisher: America’s Test Kitchen
- Release Date: October 2004
- ISBN-10: 0936184744
- ISBN-13: 9780936184746
- List Price: $35.00
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Summaries and Customer Reviews provided by Amazon
SummaryWith The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods. Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time. We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe |
Customer Reviews
Average Rating: 
NO PHOTOS
Rating: 
This book has NO photos and was a huge disappointment to me. I'll be returning it.
Beginner cook here!
Rating:
I'm still learning how to cook. I can follow a recipe pretty well. I have gotten lots of compliments on all the stuff that I'm making. Granted, none of it is original. I find stuff online and in books like this one.
The one thing that I like is LOADS of pictures. I'm never sure if what I'm making is turning out correctly. Perhaps this confidence will come in time. Right now, I would like more of a step by step approach.
I enjoy all of the background information that they give you in this book. I find that really interesting and helpful. I'm looking forward to trying out alot of this stuff.
I don't get the tv show out here. Perhaps that will change. But I do enjoy the clips that are on the internet.
Recipes are great, but the blows chunks
Rating:
No real table of contents. An insufficient index. No distinct chapters (by page separation). New recipes start wherever, usually at the bottom right side of the left page. Half the food products they recommend in the back of the book comes with the caveat: "Not sold west of the Mississippi River," yet they claim their recipes are for ordinary kitchens and ordinary home cooks. Their "field research" on some things does not stand up to real world experience.
I could go go on, but you get the drift: the layout of this book is awful, and its ATK authors should be embarrassed by it. One example, they claim that a 12" skillet works better than a wok on a stove, but obviously they don't know how to cook with a wok. Their method is more akin to Paula Deen's cheeto-fixins' with extra twangy syrup on the side rather than cooking in one. Hilariously, they claimed they could only get their wok up to 335-degrees. I presume they were using a cheap Wal-Mart brand flat aluminum or thin carbon wok, which no self-respecting cook would even consider. The chicken chapter is the book's worst. ATK doesn't like chicken because "it dries out." Their solution is to buy the super-expensive Kosher chicken or spend a day brining it yourself. Because when it comes to cooking, MONEY is no object to these people!
However, this is the book you want in their set. Why? Because if you peruse them, more than 90% of all the recipes in every other ATK book is found here. Anything you miss you can get online at their site. It's a fine recipe book, but don't take their "advice and tips" without doing your own testing or research. You'll find that people in Boston don't know as much as they claim to know.
There are mistakes in this book!
Rating:
I bought a series of books for my adult children but have found there are mistakes. In the Best book with the creme caramel on the cover the chocolate cake is wrong. I made it once and thought I made a mistake, so made it again and had the same bad results. I called the company's corporate office and told them of the mistake. They were EXTREMELY rude...telling me that they do not mistakes...that they were "America's test kitchen". I suggested they test it again and a woman called me back to say there was indeed a mistake which they would correct in future printings. She also promised a complimentary book, which I never received. When I called about the book, I never got a return phone call. We wasted a lot of ingredients and time. In addition their miracle recipes are often so muddled up that it would be better to buy a professional book. My daughter recently made the chocolate cake in their new Best of magazine...I looked at the recipe and found it to be poorly written with bad methods. As well the ingredient list is not followed by procedure in proper order..the instructions were a nightmare to follow...but worse, the cake and ganache frosting were mediocre at "Best". America's test kitchen is making money, not food. They say the most mundane and incorrect things both in the book and on TV...booooo
The Best Of...
Rating:
This is by far the best cook book I have ever tested. Without a doubt anything I make out of this book is absolutley fantastic! My mind is at ease when I know I am making something from 'The Best Of...' (what we call it). The sour cream blueberry coffee cake and New England Clam Chowder are among our favorites. It is a little gourmet, but it is well worth it! I have almost resorted to only making things if it's from this book. Everything else is just okay once you've had a taste of The New Best Recipe Book.
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