New Best Recipe All New Edition by Cook's Illustrated Magazine Editors (2004)

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Artikelzustand: Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...

Book Title: New Best Recipe All New Edition

Publisher: America's Test Kitchen

Item Length: 11.2 in

Original Language: English

Edition: 2

Publication Year: 2004

Format: Hardcover

Language: English

Illustrator: Yes

Item Height: 5.2 in

Author: Cook's Illustrated Magazine Editors

Features: All New Edition

Genre: Cooking

Topic: Regional & Ethnic / American / General, General

Item Weight: 83.6 Oz

Item Width: 8.6 in

Number of Pages: 1000 Pages

ISBN: 9780936184746

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Stay-at-home mom starting a small media business. Thank you for your support so that I can be at home with my son and daughter <3

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Williamsburg The Story of a Patriot (DVD, 2004) Colonial American History (Nr. 315902289466)

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von raiha_8537
08. Aug. 2021
The PERFECT Cookbook
I received a copy of this as a gift many years ago, and it's my #1 go-to, never-fail, cannot-mess-it-up kitchen BIBLE. I give copies as gifts and it's always well-received. Easily the best cookbook I own, it contains everything from food prep & safety to how to choose a mandolin slicer to how to prepare dehydrated peppers to storing flour to the RIGHT way to roast a whole chicken. I tell everyone "It's literally IMPOSSIBLE to get it wrong if you follow the recipe", and I encourage recipients to read the detailed explanations if they want to understand why and how yeast breads rise, how to cut up a duck for roasting, how to store anything in the freezer and for how long, what a Maillard reaction is and what it does to steak, how to make tortillas from scratch and how to make succulent, ... I received a copy of this as a gift many years ago, and it's my #1 go-to, never-fail, cannot-mess-it-up kitchen BIBLE. I give copies as gifts and it's always well-received. Easily the best cookbook I own, it contains everything from food prep & safety to how to choose a mandolin slicer to how to prepare dehydrated peppers to storing flour to the RIGHT way to roast a whole chicken. I tell everyone "It's literally IMPOSSIBLE to get it wrong if you follow the recipe", and I encourage recipients to read the detailed explanations if they want to understand why and how yeast breads rise, how to cut up a duck for roasting, how to store anything in the freezer and for how long, what a Maillard reaction is and what it does to steak, how to make tortillas from scratch and how to make succulent, smoky-sweet barbecue ribs and how to make everything you touch come out perfect every time. Not only can I make the BEST chocolate-chip cookie now, but I can sharpen my knives, baste a turkey and choose the best cuts of pork too!
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: second.sale
von mmilrod
09. Feb. 2021
Must-have. Go-to. Benchmark reference.
BEST descriptions, technique, and thorough descriptions of their trials, failures, and successes. Lengthy preludes allow you to see what is workable, and prevent you from making the same mistakes they did. Their Mac & Cheese has totally spoiled my wife, a life-long mac & cheese lover. It is a bit time and stirring intensive, but the results are unmistakable and TOTALLY WORTH THE EFFORT. Unless you are feeding an army, I'd cut this one in half and still get 4-6 portions out of it. Reheat w/ a bit of milk. They fail to mention r.e. Biscuits the value of lower protein soft wheat. And while they mention White Lily, they omit the Self-Rising Flour, which is worth freight to try once. If you ever want a true Southern Cooking style of biscuit this is the absolute sh!t. But, they cover ... BEST descriptions, technique, and thorough descriptions of their trials, failures, and successes. Lengthy preludes allow you to see what is workable, and prevent you from making the same mistakes they did. Their Mac & Cheese has totally spoiled my wife, a life-long mac & cheese lover. It is a bit time and stirring intensive, but the results are unmistakable and TOTALLY WORTH THE EFFORT. Unless you are feeding an army, I'd cut this one in half and still get 4-6 portions out of it. Reheat w/ a bit of milk. They fail to mention r.e. Biscuits the value of lower protein soft wheat. And while they mention White Lily, they omit the Self-Rising Flour, which is worth freight to try once. If you ever want a true Southern Cooking style of biscuit this is the absolute sh!t. But, they cover buttermilk, cream, scones, muffins, corn bread, etc. with more than adequate style. Their only other failure IMO is how some things take enough effort that you might do multiples. If you want the best pumpkin pie ever, you need to process your own sugar pumpkins vs. canned. You might as well do as many as will fit into your oven in 2 batches and freeze pie portions. Hands down, best pies ever. I have no idea why that one photo turned out upside down. Look for Isaac Hayes Sweet Potato Pecan Pie for the ONLY squash pie that comes close. Paul Newman's Orange Chocolate Angel Food Cake isn't a pie, worth trying once. I started off with the intent of doing their hardest, following as closely as I could, to see if they had anything to teach me. First was my own cheat, as I could not find Burgundy in the price range they mentioned... not cheap enough to taste like cheap wine, not expensive enough to break the bank. I made Beef Pinot Noir (same grape, sue me). I also started too late, and argued a bit with my wife that I had to finish on day 2 (MY mistake alone). This was THE BEST MEAL I EVER COOKED, until that point. AND, we ended up w/ more portions that froze perfectly. The method of BROWNING the meat, creating a fond in the Dutch Oven, deglazing to save that flavor. It was beyond great. Words do not do it justice. The 1st edition's section on Turkeys mentions, 'we started w/ 64 Turkeys'. This NEW BEST RECIPE has a discussion of assessing the end product basting/not basting, "...Both were cooked to 170 degree in the leg/thigh. Despite the fact that this was 10 degrees lower than recommended ... breasts registered a throat-catchingly dry 180 degrees. ... "Because white meat is ideal at 160 degrees and dark thigh meat just loses its shades of pink at about 170 degrees, you might conclude, as we did, that roasting turkeys with their breasts up is a losing proposition." They have several methods, all of them work amazingly well. Do brine, if you can't get a fresh kill Kosher bird. Just the information on brining Poultry, buying cheaper whole birds, and keeping bits in a freezer bag for making stock is return on investment the first month (IF you actually cook). I tend to do a double stock batch, put them in zip-loc snack bags at 1 cup per, and use them for recipes that call for it. Amazing resource. This is my wedding go-to gift, with a short brace of cast iron cookware for young folks starting out on their own. I've done this at least a dozen times. Most have thanked me, and realize that cooking at home is a financial game changer, and it can taste pretty amazing too. They also have a short library of other books, Slow and Easy (braises +), Meals in under 30 minutes, meals for two, Vegetarian for Everybody, Soups and Stews. This is the most comprehensive, though. Buy them while you can. Bon appetit.
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: good_again
von melbasbaby
29. Mär. 2018
Best cookbook! The science behind what works...
This copy is for my daughter. I have the original Best Recipe cookbook. This cookbook details techniques that you KNOW will give the desired results. Never could make a pie crust that I was happy with.....have been making perfect crust for years with my copy. Best sautéed mushrooms aren't sautéed but baked--who knew??
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: goodwillbks
von kbo1221
29. Sep. 2020
OMG! The best!
I own beaucoup de cookbooks and haven't felt the need to buy a new one in at least 10 years. A friend loaned me a copy of this book. OMG! I had to have it and it had to be this edition, not the later one with 2,000 recipes. Got it. I'm a happy camper.
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: smason7814
von jape5415
07. Dez. 2021
Great recipes tested and approved. Explanations and techniques for cooking them.
this book has always been my go-to cookbook. Not only filled with great recipes, but it teaches how to cook.
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: immnyc

New Best Recipe All New Edition by Cook's Illustrated Magazine Editors (2004)

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The PERFECT Cookbook

Must-have. Go-to. Benchmark reference.

Best cookbook! The science behind what works...

OMG! The best!

Great recipes tested and approved. Explanations and techniques for cooking them.

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New Best Recipe All New Edition by Cook's Illustrated Magazine Editors (2004)

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Relevanteste Rezensionen

The PERFECT Cookbook

Must-have. Go-to. Benchmark reference.

Best cookbook! The science behind what works...

OMG! The best!

Great recipes tested and approved. Explanations and techniques for cooking them.

Noch mehr entdecken:

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