Cook's Illustrated Revolutionary Recipes: Groundbreaking Recipes That Will Change the Way You Cook

  • Soft-cooked eggs (page 4)

    from Cook's Illustrated Revolutionary Recipes: Groundbreaking Recipes That Will Change the Way You Cook Cook's Illustrated Revolutionary Recipes

    • Categories: Egg dishes; Main course; Breakfast / brunch; Vegetarian
    • Ingredients: eggs
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Notes about Recipes in this book

  • Garlicky roasted shrimp with parsley and anise

    • MollyPellecchia on February 14, 2021

      Perfectly cooked at 3 min per side. Delicious for very little effort. Served on steamed rice.

  • Easy holiday sugar cookies

    • KCKB on November 24, 2024

      I found this recipe in the Nov/Dec 2017 issue of the magazine and decided to give it a try. This dough came together really easily in the food processor, and rolling it out between parchment makes it appealing for bakers who would like less cleanup. The only things I tweaked were to leave out the almond extract (unpopular opinion, but I dislike the flavor - it doesn’t taste anything like almonds to me!), and our oven runs slow so I had better luck baking at 325 for about 20 min. NB: there’s a discrepancy between the ingredients in this EYB entry and the one in the magazine. If you make the royal icing, you will need the egg whites and confectioner’s sugar, but if you’re only doing the cookies it’s just one (whole) egg and granulated sugar.

  • Lemon pound cake

    • MollyPellecchia on July 31, 2022

      Have baked this a few times now. Delicious! Takes quite a bit longer than the time specified in the recipe - 20 min longer in my oven.

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  • ISBN 10 1945256478
  • ISBN 13 9781945256479
  • Published Oct 23 2018
  • Format Hardcover
  • Page Count 576
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher Cook's Illustrated

Publishers Text

On the occasion of Cook's Illustrated's 25th anniversary, we've gathered together our most ground-breaking recipes and extraordinary innovations from the past quarter century. This collection of 180 recipes and essays offers an unparalleled window into what makes Cook's Illustrated America's most trusted cooking magazine.

Anyone who has ever made a recipe from Cook's Illustrated knows that we do things differently. Our testing leaves no culinary stone unturned, and this has led to some pretty surprising discoveries. This book is built upon those: recipes that are not just foolproof but have changed the way America cooks. Examples range from hard-boiled eggs that aren't actually boiled to perfectly pan-seared steaks that start in the oven, plus secret ingredients ranging from baking soda to dried milk powder to gelatin. We've made international favorites like Dolsot Bibimbap accessible for the home kitchen by cooking ours family-style in a Dutch oven, but we've also challenged traditional wisdom on the simplest fare like whole roast chicken; ours is butterflied and cooked under the broiler for chicken perfection in under an hour. Alongside these recipes and many more we've included the smart, funny essays that detail the fascinating path of how each recipe came to be, complete with bursts of insight and wrong turns, plus sidebars, helpful illustrations, and gorgeous full-page photos, all to tell the story of what Cook's Illustrated does best.