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The New Best Recipe: All-New Edition with 1,000 Recipes | 
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Author: Editors Of Cook's Illustrated Magazine
Publisher: America's Test Kitchen
Category: Book
List Price: $35.00
Buy New: $17.98
You Save: $17.02 (49%)
New (17) Used (15) from $17.49
Avg. Customer Rating:  199 reviews
Sales Rank: 1930
Media: Hardcover
Edition: 2
Number Of Items: 1
Pages: 1000
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
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: May have small mark or shelf wear / Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy.
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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 194 more reviews...
 Less than expectation August 10, 2008
It has no great receipes,
it is only a very classic recipes done with small change.
Book is not that illustrative as mentioned by others reviews
Classic! August 1, 2008
I agree with one of the reviewers that he/she feels like a pro using the "The Best" series. I've cooked from this book and several of "The Best" Series and they ALL came up excellent according to the people and guests to whom I'd served them: from Asian to Italian to restaurant cooking, and many more. It takes away the guessing from what I've been doing. I agree with the editors that their books are simply the BEST. Unpretentious, simple, and straight-forward. Their equipment testing and food tasting are always reliable since they sample as many a brands as necessary with as many tasters too. So, how can that go wrong. They bring home cooking back with fun and enjoyment. I always learn something when I read their books as they are all informative, not intimidating, and fun to read.
the best! July 14, 2008
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
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
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.
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