The Best International Recipe: A Home Cook's Guide to the Best Recipes in the World by Cook's Illustrated Magazine and Craig Von Foester

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Notes about this book

  • Sarah_C on January 14, 2016


Notes about Recipes in this book

  • Vietnamese rice noodle salad

    • louie734 on August 03, 2017

      Skipping the protein and using a heavy hand with the veggies makes an easy, delicious cold dinner for when it's too hot to do anything but boil a kettle of water. I halved the dressing and still have some left over.

  • Sizzling shrimp in garlic sauce

    • Laura on September 16, 2010

      This could not have been simpler to make -- which was why I chose it -- didn't have a lot of time or motivation today. Unfortunately, it wasn't that good either. There are many far better ways to cook shrimp. I would not make this again.

  • Hummus

    • Laura on February 05, 2011

      While this may not be the best hummus I've ever had, it's a downright delicious, classic hummus recipe. Two of us consumed the entire quantity in one sitting. It definitely benefits from time in the refrigerator, so don't skip that step.

  • Algerian-style fennel, orange, and olive salad

    • Laura on February 04, 2011

      I really did not like this at all. To me, the flavors did not work well together. I think I would prefer this with red onion rather than fennel, as it is in the popular orange salad recipe in Claudia Roden's book, Arabesque.

  • Pan-roasted halibut steaks with chermoula

    • Laura on February 04, 2011

      Love this dish! The chermoula added such wonderful flavor to the halibut and was also great over scrambled eggs the next morning!

    • Heykellysue on April 08, 2020

      I marinated the fish in a potion of the chermoula sauce for about an hour before I started to cook it - yes that colored the fish green slightly :) and now that I know it colors it green slightly - I can get creative with the color (I posted a pic). With the remaining sauce, I added about a half cup of tzatziki to give it extra creaminess and balance the lemon flavor - maybe I put a little to much lemon juice when I made the sauce (I juiced one whole lemon for the sauce). I topped the cooked fish with the tzatziki chermoula sauce and some diced avocados on a sauteed hash of zucchini, tomato, and peppers. Turned out great. My husband said I need to put this dish on rotation. My 25 year old daughter doesn't like fish but liked this because the fish was not fishy tasting and she liked the sauce. Daughter's boyfriend (who is not a fish eater) ate it and finished it as well. Turned out good. No complaints. Would be a good fish introduction dish for someone squeamish about eating fish.

  • Fresh spring rolls

    • Aggie92 on April 21, 2016

      My first time to make spring rolls, so I really appreciated the step-by-step instructions. Flavorful and oh so yummy. We loved them so much that I've already made them twice in less than a week. Only made a few small changes: omitted the peanuts, used the leafy green parts of Romaine lettuce, and added an extra half shrimp to each roll. I would caution that you follow the cooking instructions for your brand of rice vermicelli. Mine only had to soak 3 minutes. If I would have followed the recipe's instructions for a 10 minute soak I would have been left with a pile of mush. Did not make the accompanying hoisin-peanut sauce. Instead I served with a nuoc cham dipping sauce from "Williams Sonoma Essentials of Asian".

  • Chicken curry

    • mr.paul on February 07, 2015

      Made this, and the flavour was quite nice. As made, it basically has extremely little heat, so if you like it hot you'll need to add something. The sauce is slightly grainy (almost looks broken), so I deducted a little from that. I cooked the thighs to dead on 170 F, but I think a little more cooking to make them a little more fall-apart would improve the texture. Will make this again.

  • Sichuan green beans

    • Allegra on September 07, 2012

      This version of dry-fried green beans, although perhaps questionable in authenticity, is my favourite way to prepare the famous dish. I have converted many a bean-hater with this recipe.

  • Tortilla soup

    • Allegra on January 20, 2013

      A surprisingly wonderful and filling soup....I loved the tip about baking the tortilla strips w/a touch of oil in place of frying. Will adopt this method in the future for other recipes. Added toasted crumbed pasilla chiles to each bowl upon serving, and charred the tomatoes, onion, garlic and jalapenos on a comal before blending. I prefer using queso fresco instead of monterey jack; the melting cheese becomes too gloppy in the mix. The lime juice added at the table is a must; it really brings all the favours together. Delicious!

  • Chicken tikka masala

    • jbuchman on May 28, 2019

      This is excellent in every respect. Make sure to serve with basmati rice pilaf from the same cookbook.

    • Paojava on June 25, 2012

      This is by far my husband's favorite meal. Well worth the effort. He had never tried Indian food before I made this for him. Now, both he and my son ask for it regularly.

  • French onion soup

    • jbuchman on July 10, 2017

      Takes some time, but well worth it. Need a good quality Dutch oven or heavy-bottomed stock pot. The depth of flavor is great.

  • Basic rice pilaf

    • jbuchman on May 28, 2019

      Perfect with chicken tikka masala from the same cookbook. Use authentic Indian basmati rice from an Indian market, if possible.

  • Tomato tart

    • Analyze on June 06, 2017

      This is a really delicious tart! The Parmesan cheese crust is fantastic, and the layers of ricotta filling and then fresh tomatoes drizzled with garlic and olive oil are just perfect. Highly recommended!

  • Mexican rice

    • Moniquelfp on February 20, 2013

      I made this for a wine group dinner with a Mexican theme. The rice was easy and delicious. I have tried multiple mexican rice recipes and I like the pureeing of the veggies (onion, tomato, jalapeno) here. I think it adds great flavor all throughout the dish - vs sometimes when you dice the veggies you can get some pockets of flavor.

  • West African sweet potato and peanut soup

    • Alowishs on April 02, 2016

      (on page 418) SO GOOD! Loved it. Followed instructions exactly. Ate it with James McNair cornbread. Gave recipe to an acquaintance and her family loved it too. A new go-to that will WOW the crowd.

  • Tandoori chicken

    • trmarvin on December 24, 2018

      (Sub coconut milk for yogurt)

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  • ISBN 10 1933615176
  • ISBN 13 9781933615172
  • Published Sep 20 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Tired of complicated ethnic dishes with hard-to-find ingredients or recipes for classic European dishes that require a year of cooking school to master? Here are 300 foolproof recipes that demystify the world's greatest dishes.

For the classic The Best Recipe, America's Test Kitchen developed the best versions of homespun favorites like macaroni and cheese, pot roast, blueberry muffins, and more. In The Best International Recipe, the test kitchen travels farther afield to bring you the best and most exciting cooking from around the world. The more than 300 recipes have been tested dozens of times to ensure success in the kitchen.

Throughout The Best International Recipe, you'll find features that make this collection especially home-cook friendly: pantry spotlights offer clear explanations of ingredients and what to look for, and in some cases, what you can substitute without compromising flavor. Specialty equipment(and substitutions) are highlighted as well, so you won't waste money on equipment you don't really need (hint: You don't need a paella pan to make paella). Core techniques highlighted throughout the book explain essential methods that you can apply to all of your cooking, such as getting the most from spices and a method for making buttery tart dough that won't leave you feeling frustrated.

Whether you want to make spicy pork tacos to rival those found on the tables of Mexico or learn how to make chicken as juicy as the French, The Best International Recipe is your essential guide to the best cooking from around the world.

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