Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

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  • Sautéed chicken cutlets with broccoli-basil sauce

    • scottnes on October 15, 2011

      page 27 jan-feb

  • Curried fruit chutney with lime and ginger

    • hillsboroks on July 24, 2016

      This turned out nice and zingy even though I cut the amount of red pepper flakes in half to suit our taste. Not all of my fruit was dead ripe, only the mango and apricot, so I ended up adding 1/4 cup sugar at the end to compensate. The curry flavor melds well with all the fruits and I think this chutney will go nicely with lamb, game, and chicken. I can also envision adding a bit of it to mayonnaise and putting on a sandwich. I put the chutney in small jam jars with 2-part lids and processed them for 10 minutes in a water bath so that I can keep them on the shelf for later.

  • Rose water pound cake

    • inflytur on June 13, 2020

      A very rich but not overly dense cake. It doesn’t use any chemical leavening so you need to carefully follow the instructions on creaming the butter and then incorporating the liquids and flour. Oddly, the tablespoon of rose water called for provided almost no discernible rose flavor.

  • Lower-fat cocoa brownies

    • ashallen on November 25, 2019

      Good for reduced-fat brownies, but not a recipe I'd make again unless I was specifically looking to make a lower-fat version. [Cross-post for Annual Edition/Magazine.]

  • The best pound cake

    • ashallen on September 15, 2019

      This cake smelled and tasted like Sara Lee pound cake! The texture was different, however - more foam-like and drier. However, I accidentally added all of the eggs at once instead of beating them in one-by-one - so no star rating for now since I didn't put it together properly. Worth trying again to see if the texture improves. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Velvet devil's food layer cake with coffee buttercream frosting (Master recipe)

    • ashallen on September 04, 2019

      The cake in this recipe is very good - solid chocolate flavor and a nice tender texture. Flavor's dominated by whichever cocoa powder you use so it helps to use a good one. But what's really excellent about this recipe is the coffee buttercream frosting - easy to make, great flavor, no sense of greasiness, and works great with this particular cake (and other cakes). It's not as perfectly smooth as a classic French buttercream, but given how easy and delicious it is, I'm definitely not going to complain! [Cross-post for Annual Edition/Magazine.]

  • Classic devil's food layer cake with whipped cream

    • ashallen on August 21, 2019

      This is a good chocolate cake - tender, moist, and good chocolate flavor. I've tried it with a few different types of flour and so far like it best when made with a strong flour like King Arthur all-purpose - it's turned out somewhat soft and crumbly with softer flours (or maybe I'm not stirring my batter vigorously enough!). Recipe calls for natural cocoa powder but it's turned out well with alkalized/dutch-process cocoa, too. [Cross-post for Annual Edition/Magazine.]

  • German chocolate-style layer cake with coconut-pecan filling

    • ashallen on August 30, 2019

      Good flavor for a German chocolate cake. Layers didn't rise enough to slice in half as specified in the recipe - probably user error! The final cake worked fine with the thicker layers, in part because the coconut pecan frosting is delicious!! [Cross post for Annual Edition/Magazine.]

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  • ISBN 10 0964017911
  • ISBN 13 9780964017917
  • Published Dec 31 1994
  • Format Hardcover
  • Page Count 232
  • Language English
  • Edition Collector's edition
  • Countries United States
  • Publisher Boston Common Press

Publishers Text

Cook's Illustrated 1994 is one of a unique series from the cooking magazine renowned for fanatically testing the best ways to cook the foods we love most. Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

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