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Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Pan-seared thick-cut strip steaks

    • jenmacgregor18 on August 10, 2016

      Both this version & the grilled sirloin strip steaks turn out well. Straightforward instructions and good results.

  • Herb butter

    • jenmacgregor18 on August 10, 2016

      I used this on strip steaks. The leftovers were also good on potatoes. I imagine it would be good on any number of veggies or meats. An easy flavored butter. I ended up liking this better than the red wine pan sauce, which surprised me.

  • Grilled porterhouse steaks

    • jenmacgregor18 on August 10, 2016

      This turned out well. The whole steak was tender. I would repeat this.

  • Classic red wine pan sauce

    • jenmacgregor18 on August 10, 2016

      This was very good; but I noticed we were returning to the parsley shallot butter more frequently. Since the butter is easier to put together, I'll probably stick with it in the future.

  • Skillet chicken fajitas

    • jenmacgregor18 on January 23, 2017

      Low effort with great results, even with just a 30 minute marinade. Delicious. Make sure you've got your oven fan on & the window cracked when you're searing the meat. There is some smoke. That sear gives it a great flavor. The gentle finish in the oven cooks it through without drying out. I did use boneless chicken thighs; but I wouldn't hesitate to use the breast meat as indicated.

  • Mid-South Carolina mustard sauce

    • twoyolks on February 08, 2016

      This is a very thin sauce that primarily tastes of mustard but not too strongly. There's a little bit of heat but not too much.

  • French-style pork stew

    • twoyolks on January 10, 2016

      The broth had good flavor. The cabbage melted into the background. The pork was tender but rather bland. The ham hock was a bit too strong. The best meat was the kielbasa. The carrots seemed a bit out of place.

  • Basmati rice pilaf

    • twoyolks on December 03, 2014

      The spices really didn't add anything to the rice. There wasn't much difference than just plain boiled basmati rice.

  • Chicken tikka masala

    • twoyolks on February 01, 2019

      The flavor of the chicken was good with just enough spice flavor. The sauce was a bit bland and tasted solely of tomato. The garam masala did not come through at all (or maybe my spices are old). I did use chicken thighs which worked well and put the spice rub on the chicken a few days in advance. I didn't find that the broiler did a good job with the yogurt as a lot of it curdled instead of browning.

  • Tandoori chicken

    • twoyolks on December 03, 2014

      This is a nice facsimile of tandoori chicken but it doesn't really develop the same exact texture or flavor as a restaurant version.

  • Chicken paprikash

    • twoyolks on January 30, 2015

      The flavor of the peppers overwhelmed everything else. There wasn't enough sour cream to make the sauce truly creamy. For us, this was barely edible.

  • Grill-roasted boneless turkey breast with herb butter

    • twoyolks on April 17, 2015

      The herb butter seemed to add nothing to the final recipe. I think this would be better being brined before cooking.

  • Oven-fried chicken wings

  • Cuban-style picadillo

    • vhague on June 20, 2017

      This recipe is excellent. It has more complexity of flavor than other picadillo recipes I have utilized. I only have minor complaints with how it is laid out. First, you're instructed to cook the ground meat in the sauce. I'll change that next time I make it, as I feel it didn't add anything but grease to the final flavor. Secondly, you do not need to drag out your food processor to chop a single onion and green pepper. It's just added dishes for a meal that advertises itself as weeknight friendly.

  • Stir-fried beef with sugar snap peas and red peppers

    • jbny on September 11, 2017


  • Irish stew

    • Penchantforproduce on November 11, 2014

      I LOVED this recipe. I did make two substantial changes. First I used goat meat (Chevon - which is young goat, even milder than most lamb.) Second I left some meat on the bones and seared these deeply to build flavor. I In fact added extra meaty bones (perhaps a half pound) I had from buying a whole goat. I did not sear the actual meat, just the bones. I have used this technique many times in stews to great success. You get the deep flavor from the browned meat on the bones without drying out the meat.

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  • ISBN 10 1936493861
  • ISBN 13 9781936493869
  • Published Oct 01 2014
  • Format Hardcover
  • Page Count 504
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated
  • Imprint Cook's Illustrated

Publishers Text

"Carnivores with an obsession for perfection will likely have found their new bible in this comprehensive collection." –Publishers Weekly

The Ultimate Meat Resource

Whether you’re grilling hamburgers or roasting big beef tenderloin, no one wants to waste time and money on inferior recipes. The Cook’s Illustrated Meat Book is a master class in meat and poultry that will give you the skills you need to cook with absolute confidence. We begin with a comprehensive guide that covers shopping (what’s the difference between natural and organic labels), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).

Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps (and what may happen if you don’t).

Then there are the recipes—425 foolproof recipes from twenty years of America’s most trusted cooking magazine such as Pan-Seared Thick-Cut Steaks, Juicy Pub-Style Burgers, Oven-Barbecued Spareribs, Slow-Roasted Bone-In Pork Rib Roast, Garlic-Roasted Leg of Lamb, Grilled Glazed Boneless, Skinless Chicken Breasts, Julia Child’s Roast Turkey, and more. Every page features practical and valuable information distilled from cooking thousands of pounds of beef, pork, and poultry to the exacting standards of the test kitchen.

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