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.
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.

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

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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

Soft-cooked eggs with salad (page 4)

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

Soft-cooked eggs with sautéed mushrooms (page 4)

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

Soft-cooked eggs with steamed asparagus (page 4)

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

Determining the age of eggs (page 5)

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

Easy-peel hard-cooked eggs (page 8)

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

Perfect poached eggs (page 11)

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

Make-ahead poached eggs (page 11)

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

Perfect fried eggs (page 14)

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

Spaghetti with fried eggs and bread crumbs (page 14)

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

Perfect scrambled eggs (page 17)

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

Perfect scrambled eggs for two (page 17)

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

Perfect scrambled eggs for one (page 17)

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

Smoked salmon scrambled eggs with chive butter (page 17)

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

Huevos rancheros (page 20)

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

Classic hash browns (page 23)

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

Hash brown "omelet" with cheddar, tomato, and basil (page 23)

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

Open-faced hash browns with ham, tomato, and Swiss cheese (page 23)

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

Best buttermilk pancakes (page 26)

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

Yeasted waffles (page 28)

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

Ten-minute steel-cut oatmeal (page 32)

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

Apple-cinnamon steel-cut oats (page 32)

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

Carrot spice steel-cut oatmeal (page 32)

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

Cranberry-orange steel-cut oatmeal (page 32)

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

Almond granola with dried fruit (page 35)

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

Notes about this book

Notes about Recipes in this book

Garlicky roasted shrimp with parsley and anise

MollyPellecchia on February 14, 2021

Lemon pound cake

MollyPellecchia on July 31, 2022

Reviews about this book

Publishers Text

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