books by Cook's Illustrated Magazine

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The New Best Recipe
Cook's Illustrated Magazine

America’s Test Kitchen, 2004

Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. Now fully revised and expanded this new edition offers more than 1000 recipes for all your favourite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip ...


Baking Illustrated
Cook's Illustrated Magazine Editors

America's Test Kitchen, 2004

The practical kitchen companion for the home baker with 350 recipes you can trust. Drawing from more than 10 years baking experience and exhaustive equipment and ingredient testing Baking Illustrated is packed with over 500 pages of sweet and savoury recipes including breads, pizza, cookies, cakes, pies and tarts. There are home classics, contemporary favourites and European baked goods.


Cover & Bake (Best Recipe)

Cooks Illustrated, 2004

An authoritative guide to one-dish comfort food classics. Features one-pot and one-dish main course favorites to substantial vegetable and grain casseroles.


The Cook's Illustrated Guide To Grilling And Barbecue
Cook's Illustrated Magazine Editors

Americas Test Kitchen, 2005

The Cook’s Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills. And since outdoor cooking requires just the right tools and equipment, the editors of Cook's ...


The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
Editors at Cook's Illustrated Magazine

Cook's Illustrated, 2011

Cook's Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus--developing recipes that work the first time and every time; it's as simple as that. For the first time since the magazine's inception, more than 2,000 of Cook's Illustrated's landmark recipes have been carefully compiled into a wide-ranging compendium that shows you how to make your favorite dishes better. A must-have ...


The Best 30-Minute Recipe

America's Test Kitchen, 2006

300 Fast and Flavorful Recipes from America’s Most Trusted Test Kitchen Tired of quick recipes that aren’t really quick or don’t taste very good? While some cookbooks promise 30-minute meals, America’s Test Kitchen delivers. The Best 30-Minute Recipe is packed with more than 300 great-tasting recipes, along with time-saving techniques that will help you become more efficient in the kitchen. You’ll also find honest evaluations of ...


Soups, Stews & Chilis
Cook's Illustrated Magazine

Boston Common Press, 2010

Soups, Stews


The Cook's Illustrated Baking Book
Editors of Cook's Illustrated Magazine

Boston Common Press, 2013

The third book in the bestselling Cook's Illustrated series, The Cook's Illustrated Baking Book is an authoritative baking reference and recipe collection for those who want to learn how to bake and for those who want to bring their baking skills to a higher level. Fifteen chapters cover anything you've ever wanted to master--from cookies, cakes, pies, and tarts, to biscuits, breads, pastry, and more.


The Best Make-Ahead Recipe

America's Test Kitchen, 2007

First edition, second printing.


The Best Skillet Recipes: A Best Recipe Classic
Cook's Illustrated Magazine

America's Test Kitchen, 2009

One pan is all you need! From breakfast all the way to dessert, one skillet is all you need for fast, flavorful meals. it's no surprise that meat, fish, and pasta dishes come together nicely in a skillet But pot pie can also be made in the pan. So can pizza, casseroles and souffles. Put away that second pot for boiling pasta and cook it in its sauce right in the skillet. Start pizzas on the stovetop in the skillet and finish with a hot blast ...


The Best Light Recipe

America's Test Kitchen, 2006

The Best Light Recipe offers more than 300 full-flavored lower-fat and reduced calorie recipes that still taste great and are guaranteed foolproof by the test cooks and editors who bring you Cook's Illustrated magazine. For the first time ever, the editors at America's Test Kitchen have devoted an entire book and more than 300 recipes lighter versions of family favorites. If we weren't satisfied with the results in our kitchen, the recipe didn't ...


The Best International Recipe
Cook's Illustrated Magazine

America's Test Kitchen, 2007

Tired of complicated ethnic dishes with hard-to-find ingredients or recipes for classic European dishes that require a year of cooking school to master? We were. Here are more than 300 foolproof recipes that demystify the world's greatest dishes. For the landmark classic The Best Recipe, America's Test Kitchen developed the best versions of homespun favorites like macaroni and cheese, pot roast, blueberry muffins, and more. In The Best ...


Italian Classics (Best Recipe)
Cook's Illustrated Magazine Editors

America's Test Kitchen, 2002

What's the best way to prevent ricotta cheesecake from becoming watery? Is there a trick for coaxing more flavour from basil when making pesto? Does bread flour self-raising flour make better pizza dough? In an exhaustive effort to answer these questions and hundreds more, the editors of "Cook's Illustrated" magazine have conducted hundreds of kitchen tests. The result is "Italian Classics", a 496-page award-winning cookbook packed with recipes, ...


Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises that let the ...
Cook's Illustrated Magazine

Cook's Illustrated, 2008

What if we told you that recipes don't have to be fast to be simple? That cooking methods like stewing, braising, and roasting can actually be fuss-free? The Best Slow & Easy Recipes gives you more than 250 recipes that show you why building flavor slower is sometimes better - and easier. The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield tender, ...


The Best Recipe: Soups & Stews
Editors of Cook's Illustrated Magazine

Cook's Illustrated, 2001

This cookbook presents over 200 recipes for favourites such as chilli con carne, Irish Stew, corn chowder and lobster bisque plus accompaniments like mashed potatoes and rustic bread.


American Classics: More Than 300 Exhaustively Tested Recipes For America's Favorite Dishes
Editors of Cook's Illustrated Magazine

Cook's Illustrated, 2002

This winner of the IACP Cookbook Award contains all the stateside favourites from corn muffins and Caesar salad to waffles. American Classics features more than 300 recipes from favourite regional dishes such as Boston baked beans, New York Cheesecake, Chicago deepdish pizza and New Orleans' legendary red beans and rice. There are chapters on soups and stews, salads, vegetables, meat, poultry, fish and shellfish, breads, sandwiches, breakfasts, ...


The Best Recipe
Editors of Cook's Illustrated Magazine

Boston Common Press, 1999

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 ...


The Best One-Dish Suppers (The Best Recipes)
Editors of Cook's Illustrated Magazine

Boston Common Press, 2011

Do you wish you could make dinners like a hearty, authentic Bolognese sauce and linguine or chicken pot pie with a fluffy biscuit topping, without hauling out an arsenal of pots and pans and spending hours in the kitchen? Let The Best One-Dish Suppers show you how. We put our cookware and years of experience to work to create a one-of-a-kind collection of one-dish suppers. We already know how to make a perfect chicken pot pie, but could we ...


Perfect Vegetables: Part of "The Best Recipe" Series
Editors of Cook's Illustrated Magazine

America's Test Kitchen, 2003

How to prepare and cook everything from asparagus to winter squash Do you know why most stuffed peppers are soggy and bland? Is it better to blanch or steam broccoli? Will washing mushrooms make them waterlogged? In Perfect Vegetables the editors address these and hundreds of commonly asked questions about vegetables. There are more than 350 recipes including Glazed Carrots with Bacon, Grilled Portobello and Spinach Salad and Tomato and ...


The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition

America's Test Kitchen, 2006

Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is ...



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