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Cook's Illustrated Annual Edition 2015 by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Slow-roasted chicken parts with shallot-garlic pan sauce

    • Ed on July 18, 2016

      Legs can take 5 or 10 minutes longer than breasts. Check temperature.

    • Bob.NH on October 11, 2015

      Lots of work. The sauce is delicious.

  • Roasted mushrooms with Parmesan and pine nuts

    • Ed on July 09, 2016

      1. Shiitakes shrink a lot. 2. Works for large quantity - cut roasting time by 20 minutes for half recipe.

  • Drunken beans

    • twoyolks on February 09, 2015

      My beans were older and took considerably longer to cook. The predominant flavor was just of the beans, which was good, but the rest of the steps didn't really seem to add a lot of flavor. The cooked bacon added a weird crunchy texture to the beans.

  • Braised halibut with leeks and mustard

    • wittwoman on December 27, 2015

      Halibut is very expensive. We've used frozen cod, but it's not as thick. So sauce ends up seeming richer and more buttery in comparison.

  • Root vegetable gratin

    • wittwoman on December 27, 2015

      Takes a while to prep vegetables, but assembly is a snap. Flavor is cleaner and brighter than scalloped potatoes -- not as rich. Could probably cook longer than recipe says.

  • Sautéed cabbage with parsley and lemon

    • louie734 on March 18, 2015

      A very good side to corned beef sandwiches for a nontraditional corned-beef-&-cabbage dinner. I used a bit of cider vinegar instead of lemon, riffing off their red cabbage variation. Note that CI seems to find VERY small 'small heads' of green cabbage - 1 1/2 pounds was half of a regular sized head. We'll make this again!

  • Raspberry charlotte

    • Piebaker on February 26, 2017

      Delicious and beautiful with an amazing texture. Dirties a LOT of dishes as the recipe says, but really worth it. Next time will increase the vanilla in the cake a bit.

  • Sautéed Swiss chard with garlic

    • twoyolks on August 22, 2015

      The lemon flavor was way too strong.

  • Sautéed Swiss chard with pancetta and caramelized shallots

    • twoyolks on November 06, 2015

      This brought out the earthiness of the Swiss chard but did nothing to help cut the earthiness. We didn't eat very much of this.

  • Provençal vegetable soup (Soupe au pistou)

    • Rinshin on June 07, 2015

      This soup came out excellent. Although the instruction says not to make pistou no more than 4 hours before being used, it is perfectly fine 24 hours later. I used my own vegetable stock which consisted of vegetable scraps and kombu. Also added cut up Parmesan rind for taste and texture. My non-vegetarian and vegetarian guests proclaimed it was the best soup they have ever ate. I think it's quite close to it. Hard to believe the taste can be so wonderful without the animal or seafood protein addition.

  • Farro salad with asparagus, sugar snap peas, and tomatoes

    • Rinshin on June 14, 2015

      This was ok, but I think it would taste much better with more vegetables and dressing added. The taste was quite bland and needed the kick of aromatics and citrus. First time I've tasted farro and I thought it was fine in salads like this but I don't think it should overpower all other ingredients.

  • Peri peri grilled chicken

    • twoyolks on February 25, 2017

      The marinade for the chicken adds a lot of flavor and is rather spicy. I don't think the cooking times are at all accurate so I grilled the chicken as I normally do. The marinade doesn't have a tendency to burn so cook it over direct heat carefully.

  • 100 percent whole-wheat pancakes

    • mjperkins on April 03, 2016

      Tasty and easy to make. Can sub plain yogurt for buttermilk

  • Italian sausage with grapes and balsamic vinegar

    • rmardel on August 18, 2015

      The sausages themselves were excellent. The dish as a whole was good but nothing special.

  • Modern succotash with fennel and scallions

    • loehmichen on June 28, 2015

      Corn and fennel combination is delicious. I served the cannelini beans on the side, as I did not care for how the beans looked combined with the corn-not enough color added a little fresh thyme to the corn and garnished with fresh orange segments

  • Israeli couscous with lemon, mint, peas, feta, and pickled shallots

    • loehmichen on June 19, 2015

      6/ 17/15. Excellent "Summer" salad recipe. I added diced orange segments and garnished with fried shallots.

    • wittwoman on December 27, 2015

      Great texture combo.

  • Spanish braised chicken with sherry and saffron (Pollo en pepitoria)

    • twoyolks on October 31, 2016

      The sauce for the chicken reminds me of an odd version of a Thai curry. My chicken got a bit overcooked but was still good.

  • Sautéed summer squash with parsley and garlic

    • Bob.NH on October 04, 2015

      I added some fresh corn kernels to the mix and it worked well.

  • Avocado-feta spread

    • debkellie on August 13, 2016

      This makes a lovely stand-alone dip, using a good quality Persian feta!

  • Chocolate-caramel layer cake

    • debkellie on August 24, 2015

      Absolutely divine - moist, flavoursome & surprisingly not overly sweet. And it was easy to make! What more do you need for a midweek morning tea cake?!

    • twoyolks on December 07, 2015

      This was one of the easier layer cakes I've made. The cake itself was moist but didn't have a ton of chocolate flavor. The caramel was a bit too intense in comparison to the cake.

  • Best ground beef chili

    • JKDLady on November 02, 2015

      This was a very heavy dish. All of us agreed that it would be good on nachos, but as for eating it alone, it wasn't our favorite.

  • Sweet potato soup

    • twoyolks on October 29, 2015

      This had a lot of good flavor but I would've liked the flavor to be a bit deeper. It was particularly good with the sour cream-maple syrup mixture.

    • wittwoman on October 22, 2015

      The amount of flavor coaxed out of so few, basic ingredients blew our minds. Sub Greek yogurt for the sour cream. Good with crisped pita bread half dusted with salt and pepper.

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  • ISBN 10 1940352398
  • ISBN 13 9781940352398
  • Published Dec 31 2015
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Developing foolproof recipes is the job of 50 test cooks here in America’s Test Kitchen. We test, tinker, and experiment our way to the perfect version of favorite recipes, and we publish our best work in Cook’s Illustrated magazine. We also rate gadgets and cookware and taste test dozens of supermarket ingredients to assemble buying recommendations that you can trust because we never accept advertising. At the end of each year, we bind all six issues in a hardcover, cloth-bound yearbook, along with an easy-to-use index of recipes and ratings ideal for long-term reference.

The Cook’s Illustrated 2015 Annual features 120 foolproof recipes, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings, including:

Better-than Grilled Indoor Flank Steak – While many take to the grill to prepare this beefy, lean steak, we developed a foolproof year-round recipe that relies on a few judicious cuts and an easy oven-to-stove technique. Flavorful mustard-chive butter melts into the steak as it rests.

Best (Roasted) Mushrooms – Meaty-tasting mushrooms are an ideal side dish as they partner well with almost any protein. For the best results, we discovered that roasting beats sautéing for developing deep flavor with minimum effort. Just be sure to brine (yes, brine) the mushrooms first.

More favorite recipes: Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce, Tuscan-Style Beef Stew, Quick Sun-Dried Tomato Sauce, Root Vegetable Gratin, Ultimate Flaky Buttermilk Biscuits, Chocolate-Caramel Layer Cake, Thick-Crust Sicilian-Style Pizza, Miso-Marinated Salmon.

Essential Guides - Guide to Freezing Ingredients: Too often, that extra half-can of tomato sauce or handful of chopped onion gets thrown away. We tested dozens of ingredients to see which ones we could freeze for future use. Additional Essential Guides include Making the Burger Lover’s Burger and The Gooey Secrets of Melting Cheese

A Better Cast-Iron Skillet? – Cheap and tough, a cast-iron skillet is a kitchen workhorse, but upkeep makes some cooks balk. Could enamel cast-iron pans, which need no special care, top the classic? We tested ten 12-inch cast-iron skillets and rated them based on browning, sticking, durability, and ease of use.

Dijon that Passes Muster – We tested 10 supermarket Dijon mustards plain and on boiled hot dogs, rating them on spiciness, texture, and overall appeal. The winning brand impressed tasters with its “nasal-clearing heat balanced with tangy, bright flavor.” The bottom-rated brand “ruined the hot dog.”

No-Nonsense Product Ratings: Supermarket Extra-Virgin Olive Oil, Maple Syrup, Multigrain Gluten-Free Sandwich Bread, Supermarket Balsamic Vinegars, Oven Thermometers, Knife Sharpeners (manual and electric), Laundry Stain Removers, Pepper Mills, and New-Generation Kitchen Trash Cans.



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