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The New Best Recipe: All-New Edition with 1,000 Recipes | 
| Author: Editors Of Cook's Illustrated Magazine
Publisher: America's Test Kitchen
Category: Book
List Price: $35.00
Buy Used: $14.66
You Save: $20.34 (58%)
New (36) Used (15) from $14.66
Rating:  197 reviews
Sales Rank: 1483
Media: Hardcover
Edition: 2
Pages: 1000
Number Of Items: 1
Shipping Weight (lbs): 5.3
Dimensions (in): 10.9 x 8.7 x 2.4
ISBN: 0936184744
Dewey Decimal Number: 641.5
EAN: 9780936184746
ASIN: 0936184744
Publication Date: October 15, 2004
Availability: Usually ships in 1-2 business days
Condition: Good -- Shipping confirmation & tracking provided. 100% of your purchase helps Goodwill create jobs and change lives. A good readable copy. All pages are intact, and the cover is intact, including the dust cover. May have usage wear, stickers, stains, reading creases, bent pages, or bumped corners; but no writing or highlighting found.
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Book Description
With 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
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| Customer Reviews: Read 192 more reviews...
the best! July 14, 2008
Alan Vezina
I'm a guy in my early 20's just learning how to cook for myself... this book is amazing. precise, detailed instructions on how to do things that a novice like me wouldn't otherwise know how to do. it's become like my cooking bible, an indispensable fixture around my kitchen.
 Interesting take on recipes, but realization philosophies will seem alien to New Zealanders May 24, 2008
Reader A (New Zealand)
1 out of 4 found this review helpful
The New Best Recipe is a compendium of more than 1,000 recipes from America's Test Kitchen. The philosophy is to preserve as much flavour as possible using the best cost-effective and time-saving way of cooking, with scientifically proven replicable methodologies. The range of cooking is vast: from Chinese stir-fries to Parker's roll, from chowder to Burgundy stews, the most commonly eaten dishes in modern Western homes are all inside.
There are a few quibbles with this book though. There is no metric equivalent for measurements. In New Zealand we never see such thing as "half and half" - it is either full cream milk or fresh cream, and the authors don't explain possible replacements when you can't find it. Many of the buyer's tips are useless in this country because of different brands (for example, Hellmann's is unheard of here, but only Watties or ETA) and different electrical applicances (fully automated ice-cream makers aren't available for domestic markets in NZ). We also don't have meatloaf mixes sold in supermarkets. The tastes are also a little different: while New Zealand has a preference of sweeter seasoning than Australia, it is nowhere as sweet as the average American palates in dishes such as using sweet white wine in making the bolognese sauce, so many of the food require less sugar. The idea of saving time using substitutes also runs contrary to Kiwi philosophy of "good things take time" - if you make it, use the full recipes. All of these make the book largely limited in appeal to New Zealand audiences.
All in all, it is a good introduction to home dishes, perhaps for American audiences, but I would strongly advise against New Zealand readers to consult this as the primary cookbook. Use The Australian Woman's Weekly series cookbooks or read Julie Le Clerc instead.
It'll make your brain smoke! May 19, 2008
G. Palmer
Amazing resource! This is not just a collection of recipes strung together there are wonderful discussions of how they arrived at the recipes they present that I enjoy even more than the recipes themselves. There is considerable discussion not only of what worked but other ideas they tried that did not work. I find these are exactly the discussions I find most interesting and rewarding. Even though some of their approaches might have failed in one context, they might work in another one.
I consult this before I cook anything May 9, 2008
Joseph M. Williams (san diego, CA USA)
This is a thinking man's "Joy of Cooking". They give you all the caveats to avoid when you are making any dish. I am not one to follow recipes to the letter. I like how they give you the objectives of what you are trying to accomplish. Then you can work within your range of knowledge. It is a great book for an advanced cook.
 GREAT MONSTROSITY! May 8, 2008
John Schultz (Illinois)
4 out of 8 found this review helpful
The recipes are thorough to the point of an extreme and if followed exactly you will have perfect results every time. Even when not followed to the tee they come out great! I have purchased a lot of new equipment for these recipes and the buying tips offered in the book were invaluable! so you may be asking why only 3 stars after all the praise? The problem with the book is it's sheer size. It is a monstrosity! 5 pounds does not sound like a lot of weight but combined with the thickness of the book it makes very hard to read. I have accidentally ripped a lot of the pages just by holding them while the book has slipped between my legs. A better format would have been to break this into smaller pieces each focusing on a certain category like baking, main dishes, equipment corner, ect and offered as a boxed set. There is a set of books called the best recipe series by the same authors and we have purchased the "Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)" volume that covers all of the baking recipes in this book and love it because it fits on the counter! This book does consume a lot of counter space so we have taken pictures right from the monstrosity and they print good enough to use then we just trash them keeping the book nice and clean. All said and done it is a great read! 5 stars for content 1 star for format= 3 stars. definitely worth buying!!
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