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

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  • Chocolate-espresso Dacquoise

    Chocolate-espresso Dacquoise (page 75)

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

    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking ahead; Cooking for a crowd; French
    • Ingredients: sliced almonds; hazelnuts; sugar; eggs; Amaretto; espresso powder; butter; dark chocolate; heavy cream; corn syrup
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  • Croissants

    Croissants (page 78)

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

    • Categories: How to...; Pies, tarts & pastries; Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: butter; milk; instant yeast; all-purpose flour
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  • Classic crème brûlée

    Classic crème brûlée (page 81)

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

    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; French
    • Ingredients: vanilla beans; heavy cream; egg yolks; turbinado sugar
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  • Espresso crème brûlée

    Espresso crème brûlée (page 81)

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

    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; French
    • Ingredients: heavy cream; egg yolks; turbinado sugar; espresso beans
    show
  • Simple carrot cake

    Simple carrot cake (page 83)

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

    • Categories: Cakes, large; Quick / easy; Dessert; Cooking ahead
    • Ingredients: all-purpose flour; ground cinnamon; nutmeg; ground cloves; carrots; eggs; vegetable oil
    • Accompaniments: Cream cheese frosting
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  • Cream cheese frosting

    Cream cheese frosting (page 83)

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

    • Categories: Frostings & fillings
    • Ingredients: cream cheese; sour cream; confectioner's sugar
    • Accompaniments: Simple carrot cake
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  • Chewy sugar cookies

    Chewy sugar cookies (page 85)

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

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead
    • Ingredients: all-purpose flour; sugar; cream cheese; store-cupboard ingredients
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  • Chewy chai-spice sugar cookies

    Chewy chai-spice sugar cookies (page 85)

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

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead
    • Ingredients: all-purpose flour; sugar; cream cheese; ground cinnamon; ground ginger; ground cardamom; ground cloves
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  • Chewy coconut-lime sugar cookies

    Chewy coconut-lime sugar cookies (page 85)

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

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead
    • Ingredients: all-purpose flour; sugar; cream cheese; sweetened coconut; limes
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  • Flourless chocolate cake

    Flourless chocolate cake (page 87)

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

    • Categories: Cakes, large; Dessert; Cooking ahead; Cooking for a crowd; Gluten-free
    • Ingredients: eggs; dark chocolate; butter; coffee
    • Accompaniments: Raspberry coulis
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  • Raspberry coulis

    Raspberry coulis (page 87)

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

    • Categories: Sauces for desserts; Cooking ahead; Gluten-free; Vegan
    • Ingredients: raspberries; store-cupboard ingredients
    • Accompaniments: Flourless chocolate cake
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  • Apple-cranberry pie

    Apple-cranberry pie (page 89)

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

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; butter; vodka; cranberries; orange juice; sugar; ground cinnamon; apples; egg whites
    show
  • Ultimate turtle brownies

    Ultimate turtle brownies (page 91)

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

    • Categories: Brownies, slices & bars; Dessert; Cooking ahead
    • Ingredients: heavy cream; light corn syrup; sugar; butter; dark chocolate; unsweetened chocolate; pecans
    show

  • Classic fresh fruit tart (page 93)

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

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: half and half cream; heavy cream; all-purpose flour; butter; kiwifruits; raspberries; blueberries; apple jelly; egg yolks
    show

  • Mixed berry tart (page 93)

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

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: half and half cream; heavy cream; all-purpose flour; butter; raspberries; blueberries; apple jelly; egg yolks; blackberries
    show
  • Raspberry tart

    Raspberry tart (page 93)

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

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: half and half cream; heavy cream; all-purpose flour; butter; raspberries; apple jelly; egg yolks
    show

  • Strawberry tart (page 93)

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

    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: half and half cream; heavy cream; all-purpose flour; butter; egg yolks; strawberries; red currant jelly
    show
  • Key lime bars

    Key lime bars (page 95)

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

    • Categories: Brownies, slices & bars; Dessert; Cooking ahead
    • Ingredients: animal crackers; cream cheese; limes; condensed milk; egg yolks; sweetened coconut
    show
  • Triple-citrus bars

    Triple-citrus bars (page 95)

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

    • Categories: Brownies, slices & bars; Dessert; Cooking ahead
    • Ingredients: animal crackers; cream cheese; limes; condensed milk; egg yolks; sweetened coconut; oranges; lemons
    show

Notes about this book

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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.