Cook's Illustrated Magazine Special Issue: All-Time Best Recipes (2014): Special Collector's Edition

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Notes about Recipes in this book

  • Pan-roasted asparagus with toasted garlic and Parmesan

    • Analyze on March 12, 2019

      This is a delicious recipe! I've made it four times and we've loved it every time. My husband doesn't care for the garlic, so I get it all :)

  • Best French onion soup

    • Rinshin on November 18, 2020

      Superb although cooked onion stovetop instead of oven, I really appreciate the detailed instructions given to recipes by Cook’s Illustrated group ie how far down to put the broiler shelf down, adding water in stages, etc. This soup was perfect with simple BLT sandwich for the two of us for dinner with a glass of red wine.

  • Flaky buttermilk biscuits

    • loehmichen on June 14, 2015

      Perfect! Only thing i would suggest is instead of throwing away the scraps after the second rolling, brush them with the melted butter, sprinkle on some cinnamon sugar- they are excellent nibbles!!

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  • Published Jan 01 2014
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States

Publishers Text

The title says it all. This 96-page collectors-edition issue has, simply, our all-time best recipes from Cook's Illustrated's first 100 issues.

Over the years, our test cooks and editors have developed a fondness for particular recipes - recipes that are more than worth the expense and effort of making them. They are also unique: We use grated apples to thicken a blueberry pie; we use vodka instead of water in a pie crust for an easy-to-roll-out dough that bakes up light and flaky; we place a cheap cut of beef in a low oven to increase tenderness and flavor; and we cook a chicken in a pot with almost no liquid to intensify its taste.

We have also included some of our personal blue-ribbon favorites, including Chocolate- Chunk Oatmeal Cookies, Hearty Tuscan Bean Stew, Chicken Enchiladas, Old-Fashioned Burgers, and the best Applesauce Cake you ever will eat.

While beauty may be in the eye of the beholder, these are the recipes that we feel have made our greatest contribution to the American repertoire; a collection of recipes you'll not find anywhere but here.