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Cook's Illustrated Annual Edition 2014 by Cook's Illustrated Magazine

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pressure cooker pot roast

    • twoyolks on January 17, 2014

      Both the beef and the sauce have excellent flavor. It also cooks very quickly. I served it with carrots boiled in salted water and potatoes boiled in salted water with garlic, thyme, and black peppercorns. They made a nice accompaniment.

  • Roasted butternut squash with browned butter and hazelnuts

    • jumali on December 23, 2013

      Very disappointing. In half of the suggested roasting time my squash became overcooked and mushy. Too much butter made the dish greasy.

    • Alro9 on January 15, 2014

      The cooking time was much too long. In about 20-25 minutes (at the recommended oven temperature) the squash was colouring all over. So that definitely needs adjustng. However the spreading out of the squash in slices- I tend to roast it cubed normally - and the the combination of it with the hazelnuts is a good one. A further modifcation is too much butter in this receipe - use oil for the roasting and butter still with the hazelnuts, but I'd suggest, halving the anount.

  • Easy sandwich bread

    • twoyolks on February 05, 2015

      This was very quick (for bread) and quite good. The flavor is a bit reminiscent of a store bought honey wheat bread (but better).

    • emiliang on October 23, 2014

      A delicious quick sandwich bread. About 2 hours from start to finish. I thought that the taste was not going to be very developed, but I was pleasantly surprised.

  • Rice and lentils with crispy onions (Mujadarra)

    • wittwoman on December 27, 2015

      Unbelievable flavor and aroma. Time consuming to make and dirties a lot of dishes, but worth it. Doubling crispy onions recipe in same pot will just saute them rather than making them crispy.

  • Sautéed corn with bacon and leeks

    • jenmacgregor18 on June 04, 2015

      The entire family loved this. Although, what's not to love? Tastes great reheated as well. I'll have to keep this one in mind for potlucks.

  • French apple tart

    • wittwoman on November 23, 2015

      My favorite apple dessert. For some reason (the crust), I find it less intimidating than a traditional apple pie. The pastry crust is a snap to make and turns out buttery and crisp. The apple filling is simple and it sings. The shingled apple slices on top are flat out gorgeous. The soft texture of apples juxtaposed with the crumbly crust is terrific. Definitely a "wow" dessert. It takes a few hours to put together. Wish it could last another day or two so I could make it ahead. Reheats as a scrumptious and indulgent breakfast.

  • Garlic-lime grilled pork tenderloin steaks

    • twoyolks on April 14, 2014

      The technique for cutting the pork tenderloin into steaks worked very well. The lime from the marinade overpowered the flavor of the pork completely. The accompanying sauce completely masked the flavor of the meat. This would be better with a bit less lime added to it.

  • Fusilli with ricotta and spinach

    • goodfruit on June 12, 2014

      This was good, I omitted the cayenne, garlic and nutmeg and added 3 TBL dukkah made from "My Paris Kitchen."

  • Carrot-ginger soup

    • debkellie on April 10, 2014

      My husband made this for dinner last night: a beautiful soup. Great colour & flavour. He used "naked" ginger (from Buderim) which doesn't have the crystallized coating, and juicing carrots. It was a tad on the sweet side, so maybe need to adjust the cider vinegar to get perfect balance. But the ginger and the carrot flavours were both pronounced. Definitely worth a go.

  • Fresh strawberry mousse

    • twoyolks on June 12, 2015

      The mousse had a very good, pronounced strawberry flavor. However, the texture was not as light and airy as I would like for a mousse. It was also a lot of work (and strawberries!) for not a lot of dessert.

    • robinelizabethleslie on July 05, 2014

      Seriously, an excellent recipe. Literally bursting with strawberry flavour! Straightforward, cool, creamy, and pink! Perfect summer dessert.

  • Eggplant involtini

    • robinelizabethleslie on July 05, 2014

      This recipe stood up to its claim to be a simplified, pared down version of eggplant involtini. It was pretty easy to put together, light, and REALLY tasty. It does not skimp on flavor! Worthy of the homegrown eggplants we made it with.

  • Rice and lentils with crispy onions (Mujadarra)

    • wittwoman on December 27, 2015

      Unbelievable flavor and aroma. Time consuming to make and dirties a lot of dishes, but worth it. Doubling crispy onions recipe in same pot will just saute them rather than making them crispy.

  • Sautéed corn with bacon and leeks

    • jenmacgregor18 on June 04, 2015

      The entire family loved this. Although, what's not to love? Tastes great reheated as well. I'll have to keep this one in mind for potlucks.

  • French apple tart

    • wittwoman on November 23, 2015

      My favorite apple dessert. For some reason (the crust), I find it less intimidating than a traditional apple pie. The pastry crust is a snap to make and turns out buttery and crisp. The apple filling is simple and it sings. The shingled apple slices on top are flat out gorgeous. The soft texture of apples juxtaposed with the crumbly crust is terrific. Definitely a "wow" dessert. It takes a few hours to put together. Wish it could last another day or two so I could make it ahead. Reheats as a scrumptious and indulgent breakfast.

  • Pressure cooker pot roast

    • Rinshin on November 02, 2018

      Added a small amount of tomato paste, anchovy paste and fish sauce. This made one of the best tasting pot roast. Loved the smooth texture and rich taste of the sauce from the pureed vegetables. The taste was so well rounded and I love to use this similar method when making beef stew.

    • twoyolks on January 17, 2014

      Both the beef and the sauce have excellent flavor. It also cooks very quickly. I served it with carrots boiled in salted water and potatoes boiled in salted water with garlic, thyme, and black peppercorns. They made a nice accompaniment.

  • Roasted butternut squash with browned butter and hazelnuts

    • jumali on December 23, 2013

      Very disappointing. In half of the suggested roasting time my squash became overcooked and mushy. Too much butter made the dish greasy.

    • Alro9 on January 15, 2014

      The cooking time was much too long. In about 20-25 minutes (at the recommended oven temperature) the squash was colouring all over. So that definitely needs adjustng. However the spreading out of the squash in slices- I tend to roast it cubed normally - and the the combination of it with the hazelnuts is a good one. A further modifcation is too much butter in this receipe - use oil for the roasting and butter still with the hazelnuts, but I'd suggest, halving the anount.

  • Easy sandwich bread

    • twoyolks on February 05, 2015

      This was very quick (for bread) and quite good. The flavor is a bit reminiscent of a store bought honey wheat bread (but better).

    • emiliang on October 23, 2014

      A delicious quick sandwich bread. About 2 hours from start to finish. I thought that the taste was not going to be very developed, but I was pleasantly surprised.

  • Garlic-lime grilled pork tenderloin steaks

    • twoyolks on April 14, 2014

      The technique for cutting the pork tenderloin into steaks worked very well. The lime from the marinade overpowered the flavor of the pork completely. The accompanying sauce completely masked the flavor of the meat. This would be better with a bit less lime added to it.

  • Fusilli with ricotta and spinach

    • goodfruit on June 12, 2014

      This was good, I omitted the cayenne, garlic and nutmeg and added 3 TBL dukkah made from "My Paris Kitchen."

  • Carrot-ginger soup

    • debkellie on April 10, 2014

      My husband made this for dinner last night: a beautiful soup. Great colour & flavour. He used "naked" ginger (from Buderim) which doesn't have the crystallized coating, and juicing carrots. It was a tad on the sweet side, so maybe need to adjust the cider vinegar to get perfect balance. But the ginger and the carrot flavours were both pronounced. Definitely worth a go.

  • Fresh strawberry mousse

    • twoyolks on June 12, 2015

      The mousse had a very good, pronounced strawberry flavor. However, the texture was not as light and airy as I would like for a mousse. It was also a lot of work (and strawberries!) for not a lot of dessert.

    • robinelizabethleslie on July 05, 2014

      Seriously, an excellent recipe. Literally bursting with strawberry flavour! Straightforward, cool, creamy, and pink! Perfect summer dessert.

  • Eggplant involtini

    • robinelizabethleslie on July 05, 2014

      This recipe stood up to its claim to be a simplified, pared down version of eggplant involtini. It was pretty easy to put together, light, and REALLY tasty. It does not skimp on flavor! Worthy of the homegrown eggplants we made it with.

  • Rice and lentils with crispy onions (Mujadarra)

    • wittwoman on December 27, 2015

      Unbelievable flavor and aroma. Time consuming to make and dirties a lot of dishes, but worth it. Doubling crispy onions recipe in same pot will just saute them rather than making them crispy.

  • Sautéed corn with bacon and leeks

    • jenmacgregor18 on June 04, 2015

      The entire family loved this. Although, what's not to love? Tastes great reheated as well. I'll have to keep this one in mind for potlucks.

  • French apple tart

    • wittwoman on November 23, 2015

      My favorite apple dessert. For some reason (the crust), I find it less intimidating than a traditional apple pie. The pastry crust is a snap to make and turns out buttery and crisp. The apple filling is simple and it sings. The shingled apple slices on top are flat out gorgeous. The soft texture of apples juxtaposed with the crumbly crust is terrific. Definitely a "wow" dessert. It takes a few hours to put together. Wish it could last another day or two so I could make it ahead. Reheats as a scrumptious and indulgent breakfast.

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  • Published Dec 31 2014
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Every issue from 2014 bound in one handsome, sturdy yearbook.

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 assembly 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 2014 Annual features 120 foolproof recipes, innovative test kitchen discoveries, game-changing cooking techniques, and dozens of cookware and ingredient ratings, including:

A New Way to Grill Pork Tenderloin – The virtues of lean, delicate pork tenderloin are also vices (there's not much fat to contribute natural flavor, and it can cook too quickly for flavorful browning to occur). Our foolproof recipe offers better char, tender meat, and bold flavor.

The Yin and Yang of Cream Cheese Brownies – We baked batch after batch to find the right balance of rich chocolaty brownie and creamy tangy cheesecake and discovered a new swirling technique that melds the flavors and textures perfectly.

More favorite recipes: Crispy-Skinned Chicken Breasts, Garlic-Parmesan Mashed Potatoes, Fresh Strawberry Mousse, Authentic Baguettes at Home. Essential Sauces for the Modern Cook – There’s a reason certain sauces never go out of style. A great sauce can transform a dish, adding intense flavor and pulling all the elements into balance. Learn how we updated some of the classics.

The Mandoline You’ll Actually Use – Too often, these precision slicers sit tucked away in a cupboard. We wanted one so easy to use, clean, and store that we’d reach for it every day. Our winner is sharp and sharply designed.

Supermarket Frozen Yogurt, Fact and Fiction – We tasted eight of the best-selling national products, both low-fat and nonfat versions, all vanilla. Then we compared the fat, sugar, and additives in our favorite vanilla ice cream and our winning frozen yogurt. Get the results of our research and taste tests in your Cook’s Illustrated 2014 Annual.

More No-Nonsense Product Ratings: Orange Juice, Swiss Cheese, Heritage Turkeys, Mixing Bowls, Colanders, Food Storage Bags, Chef’s Knives for Kids.



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