Cook's Illustrated Annual Edition 2017 by Cook's Illustrated Magazine

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  • Weeknight tagliatelle with Bolognese sauce

    • LaurenB on February 14, 2017

      Very easy to make and tasted great. Sauce was hard to mix with noodles because they stuck together, but I didn't boil the noodles with enough water, so was most likely my fault. A new go-to weekday meal.

  • Cider-glazed apple bundt cake

    • debkellie on August 30, 2017

      Well, the first disappointing "Cooks Illustrated" recipe I've ever done. Hardly any taste of apple: cannot possibly agree with the author's comment that the end result was "packed with true, vibrant apple flavor". Rubbish. Maybe you have denser, apply-er apple cider in the US than we do here in OZ, although I'd find that hard to believe, given Tasmania is the Apple Isle!

    • ashallen on September 09, 2019

      I thought this was a good, solid cake but not great. I agree with debkellie that the apple flavor wasn't very strong. The flavors from the spices weren't very strong, either - using very fresh and/or extra spices would be helpful. I did like the texture, though - it had a moist, tight, tender crumb that sliced very nicely (no crumbling). It also popped out of the bundt pan easily and froze well. [Cross-post for Annual Edition/Magazine.]

  • Beef short rib ragu

    • apattin on December 11, 2017

      It's a wonder. Used Costco boneless short ribs (not the same as removing the bones from regular short ribs; it's a chuck cut) and it was perfect. Don't touch a thing.

  • Meatless "meat" sauce with chickpeas and mushrooms

    • VineTomato on October 13, 2019

      This is an incredible recipe, that I found on Instagram. The result is so much more than the sum of its parts. The stages are very clever, in particular the addition of the garlic, chilli and oregano - wow! This is a fantastic sauce!

  • Sautéed baby bok choy with oyster sauce and ginger

    • wodtke on June 14, 2017

      Pretty good, but nothing special. Makes a decent side.

  • Stir-fried shrimp and asparagus in garlic sauce

    • wodtke on June 14, 2017

      I made a half recipe of this, which with rice was generous for 2. It was ok, but nothing special. Won't make again.

    • bwhip on April 19, 2017

      This was easy, and had great flavor. However, we found it way too salty. Recipe calls for salt/sugar on shrimp, then another two tablespoons of soy sauce. I'd cut the soy sauce at least in half next time, or maybe even to a single teaspoon.

  • Chorizo and potato tacos

    • TaffyDeb on January 20, 2018

      Learn to make your own Mexican-style chorizo! YUM! These are great, and any leftovers are wonderful with eggs and bacon the next morning! Taste just like Texas.

  • Panang beef curry

    • ashallen on July 11, 2020

      Good but not fabulous - I'd like it better with a few tweaks. Definitely very meaty with lots of beef relative to the quantity of sauce. Personally, I would have liked more sauce which was very tasty and flavorful (and rich!) even with using just the minimum recommended amount of red curry paste - I'd reduce the beef next time. I trimmed the short ribs pretty well of excess fat/membrane and assumed the remainder would "melt away" during the simmering step. Unfortunately it didn't (even with an extra 30-45 minutes simmering). Because of that, I didn't love the meat texture immediately after cooking but then found it improved significantly after chilling overnight (like so many other long-cooked beef dishes). Recipe mentions that the beef can be cooked up to 24 hours prior to assembling final dish - I'd definitely do that in the future for the improved texture. Recipe says to discard water used to simmer beef, but it's a nice base for beef stock once strained and degreased.

  • Turkey meatloaf with ketchup-brown sugar glaze

    • ashallen on November 05, 2019

      I agree with anya_sf - this is a great meatloaf. Texture and flavor are both very good. I used the ingredients specified in the recipe including the full amount of glaze. The glaze is very tasty, but there was so much that it slumped down the sides of the meatloaf during baking. I pressed it back into place with a spoon and found that running the oven on convection mode for part of the cooking time dried out the glaze a bit and made it stick in place better. When hot from the oven, the plentiful glaze dominated the flavor of the meatloaf - I actually had a hard time telling it was made from turkey! The turkey flavor came through more clearly after the loaf cooled. [Cross-post Annual Edition/ Magazine.]

  • Best baked sweet potatoes

    • ashallen on December 11, 2019

      I was intrigued by the idea that there was an optimal way to cook a sweet potato since I've always just popped them in the oven along with whatever else was already cooking. Unfortunately, I overcooked it - it was a smallish sweet potato that had gotten a bit dehydrated while sitting around in the refrigerator and didn't need the full cooking time. The part beneath the overcooked outer layer was really good, though, so I'll definitely try this method again. [Cross-post for Annual Edition/Magazine.]

  • Corn fritters

    • DavidandValerie on February 20, 2021

      Feb 19, 2021. Very good. used frozen corn. Scallions instead of fresh. Mayo with maple syrup, chipotle pepper and hot sauce.

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  • ISBN 10 1945256362
  • ISBN 13 9781945256363
  • Published Oct 31 2017
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

The Cook's Illustrated 2017 Annual gathers all six issues of Cook's Illustrated magazine from the past year--including 120 foolproof recipes from the cooks at America's Test Kitchen, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings--in one edition. A hardcover, cloth-bound format, along with an easy-to-use index of recipes and ratings, makes this an ideal reference book and a handsome edition to any cookbook library,

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