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Cook's Illustrated Annual Edition 2011 by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Classic gingerbread cake

    • louie734 on March 10, 2014

      Ran out of molasses while making this, so used sorghum syrup for about half the quantity. The cake is truly spicy, and the first one I've made that wasn't so damp that the middle sunk. It's really quite lean, only 1/3 c oil. Served with homemade applesauce rescued from the freezer.

  • Lentil salad with hazelnuts and goat cheese

    • ellabee on April 11, 2014

      Simmered green lentils per usual instead of using CI's hour in the oven; replaced parsley with mint. Nice lunch, and have dressed lentils in fridge for another go. For this and other lentil salads, have reverted to soaking them overnight like other beans before cooking, to avoid unevenly cooked results.

  • Fresh strawberry pie

    • mfto on December 30, 2011

      Absolutely the best fresh strawberry pie. A real crowd pleaser.

  • Baked pie shell

    • mfto on December 30, 2011

      This is a "sure thing" pie shell using vodka. I make this to go with their Fresh Strawberry Pie. Both recipes are great

  • Weeknight roast chicken

    • mfto on September 04, 2011

      I have made this several times using around a 3 lb free range chicken with the tarragon pan sauce. I roasted the chicken in my castiron skillet. Easy and good

  • Tarragon-lemon pan sauce

    • mfto on September 04, 2011

      I grow tarragon in my garden and fresh tarragon is perfect with chicken. Dried tarragon is not a good substitute IMHO. This is an easy pan sauce.

  • Peruvian roast chicken with garlic and lime

    • chawkins on October 24, 2012

      Never had Peruvian chicken before, so don't know if this tastes authentic or not. But it is very flavorful even though I only marinated for the minimum amount of time. I did not roast the chicken on a beer can, instead I spatchcocked it and cooked it on the grill

  • Baked sole fillets with herbs and bread crumbs

    • emiliang on June 03, 2013

      Made this with frozen flounder from Target and came out EXCEPTIONAL. The rolling technique kept the fish from drying out while sealing in the garlic and herb flavors. Use an instant thermometer, as indicated in the recipe, to determine when the interior is cooked through.

  • Cranberry-pecan muffins

    • emiliang on January 06, 2013

      Substituted hazelnut flour for the pecan meal. Much more convenient and I think a better pairing with cranberries. These were the best muffins I've ever baked: delicate crumb with a nutty-tangy flavor.

  • Spaghetti with lemon and olive oil (Al limone)

    • mama_c on April 12, 2015

      Great recipe. Use any combination of greens, Greek cheeses, labne, onions, garlic, herbs (parsley, mint), eggs, nutmeg. 10 sheets bottom, 8 sheets top, with some hard cheeses sprinkled between last few layers. Sesame seeds on top.

    • TaffyDeb on June 09, 2018

      Very refreshing and great for a warm late Spring-early Summer evening. Would hold up to some addition of peas and red pepper flakes. Perfect proportions for two, the addition of a salad may be necessary if one has been gardening all day.

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  • ISBN 10 1936493012
  • ISBN 13 9781936493012
  • Published Dec 31 2011
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A compilation of all 6 issues of Cook's Illustrated Magazine from 2011.

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