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Key Information
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| Authors: |
Editors of Cook's Illustrated Magazine |
| Illustrator: |
John Burgoyne |
| Nonfiction Category: |
Cooking |
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Professional Reviews
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Publishers Weekly Annex: "Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters." |
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Book Editions
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Format: Hardcover, 1000
Publisher: Cooks Illustrated (October 30, 2004)
Measurements: 11"(h) x 8.25"(w) x 2.25"(d), 5.3 lbs.
ISBN: 9780936184746 |
| More Information |
| Details: |
This Cook's Illustrated series aims to find the best possible ways to cook the most popular foods, relying on a rigorous testing process to find the optimum recipes for such dishes as macaroni and cheese, spaghetti with clam sauce, roast Thanksgiving turkey, pizza, angel food cake, and, of course, the ever-controversial cr?me caramel. This encyclopedic updated edition includes more than 1000 recipes, 800 illustrations, fascinating histories of many foods, recommendations of brands and tools, and cogent advice on everything from how to peel a hard-boiled egg to how to produce authentic Pad Thai. |
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