The Best Recipe
By (author) Cook's Illustrated Magazine
Illustrated by John Burgoyne
By (photographer) Carl Tremblay
Best Recipe by Cook's Illustrated Magazine
Book DescriptionFlagship 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 cookies. There are also expanded tutorials on grilling, baking, stir frying and much more. This is the ultimate cooking resource for novice and experienced cooks alike.
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Book DetailsISBN: 9780936184746
(285mm x 219mm x 46mm)
Imprint: Cook's Illustrated
Publisher: Cook's Illustrated
Publish Date: 2-Jun-2005
Country of Publication: United States
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Soups, Stews, and Chilis, Hardback (October 2010)» View all books by Cook's Illustrated Magazine
Soup's on! With this new Best Recipe title, the editors of "Cook's Illustrated" left no stockpot unheated in their search for the best of the best--the best tips and techniques for building flavor, valuable information on storage and reheating, an essential cookware ingredient guide, and more than 200 recipes.
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Author Biography - Cook's Illustrated Magazine
Founded in 1980, Cook's Illustrated has emerged as 'America's Test Kitchen', renowned for its near obsessive dedication to finding the best methods of home cooking. The editors of Cook's Illustrated are also the authors of the range of best-selling cookbooks and they present America's Test Kitchen cooking show on public broadcast TV. The show features editors, test cooks, equipment testers and food tasters and has its own web site www americastestkitchen.com
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