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The New Best Recipe, All-New Edition with 1,000 Recipes by Cook's Illustrated Magazine

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Notes about this book

  • Eat Your Books

    See Sophistimom's review of this cookbook.

  • BellesAZ on April 29, 2010

    This is one of those rare cookbooks that has never disappointed. No matter the recipe, it's fantastic. Of particular note - my favorite Chicken Piccata recipe of all time!

Notes about Recipes in this book

  • Spiced pecans with rum glaze

    • BrendaA on July 28, 2014

      For Glaze, ingreds should have included: rum, dark preferred unsalted butter brown sugar vanilla

    • manond on November 04, 2010

      These are sooo good! We put them in a spinach salad with blue cheese, dried cherries and a balsamic vinaigrette. But they are also very good to eat alone!

    • lesliepolk on May 18, 2011

      Every time I make this for company I get comments... and they totally disappear! delicious.

  • Marinated goat cheese

    • Delys77 on February 02, 2015

      Pg. 6 This depends quite a bit on the quality of your goat cheese since the marinating is really more of a dressing and doesn't change the actual flavour of the goat cheese. That said, if you have a goat cheese you like this is a pretty and easy little hors d'oeuvres that you can put together very early and pop in the fridge. I would say for my tastes you could up the herbs a touch, as well as possibly use a touch more garlic and salt, but overall very nice. I served on toasted slices of baguette that had been rubbed with a garlic clove.

  • Baba ghanoush

    • manond on September 03, 2013

      This is a great baba ghanoush recipe, and an even better way to use up all of the eggplants from the garden right now! The tahini does not overwhelm the dish, and all of the ingredients seem perfectly balanced.

  • Ham and split pea soup

    • chawkins on October 14, 2013

      This is pretty good. The peas are not pureed, so it is more like a vegetable soup with peas in it rather than the usual green creamy texture.

  • French potato salad

    • IsaSim on September 16, 2014

      Quintupled and made in two batches (2 five pounds bags of potatoes) for 30 persons, delicious. Ate leftovers warmed at 250F, and this was excellent, the fresh herbs tasting almost as good than at first service.

  • Pasta salad with arugula and sun-dried tomato vinaigrette

    • Christine on May 14, 2016

      I used this as more of a template than a precise recipe. I had a bunch of arugula that had mostly gone bad, but enough was salvageable to make a single serving of this salad for lunch. I couldn't really scale the recipe down exactly, so I did the amounts to taste. I omitted the olives since I don't like them and used farfalle pasta since that's what I had on hand. I also used dry sun-dried tomatoes with some plain olive oil since I didn't have the jarred kind. Subbed white wine vinegar for red wine vinegar and garlic powder for fresh garlic in the dressing (raw doesn't really agree with me!)

  • Chicken Caesar salad

    • Delys77 on May 27, 2015

      I didn't find the dressing to be punchy enough. For my taste there wasn't enough garlic or worcestershire, and even the lemon was a bit dull. The texture of the dressing resulting from the coddling of the egg was very nice though.

  • Classic cobb salad

    • Delys77 on February 04, 2016

      I substituted Serrano for bacon, which I crisped in the toaster oven, and cut the eggs back to 2. Otherwise I followed the recipe and we really enjoyed it. Perfectly balance and super filling. Makes 4 large dinner salads.

  • Classic creamy chicken salad

    • Delys77 on October 13, 2015

      Another dead simple recipe that makes very good use of left overs and a well balanced salad.

  • Steamed broccoli with balsamic-basil vinaigrette

    • minerva on February 16, 2014

      I tried this with rapini, but it was too bitter.

  • Stir-fried broccoli with spicy black bean sauce

    • ellenklutz on September 23, 2012

      This did not turn out well - tasted too salty. Could be a problem with the black bean sauce or the chicken stock, which I used a boulion cube for.

  • Braised cauliflower with anchovies, garlic, and white wine

    • okcook on April 09, 2012

      This is a very easy and flavourful side dish.

  • Eggplant Parmesan

    • Delys77 on March 19, 2015

      Pg. 167 I agree that the baking technique works exceptionally well. the resulting dish had a nice crispy layer and was't oily at all. Also, only dotting the top with sauce allows the top layer to remain crisp and passing extra sauce at the table works quite well. Makes 4 very large dinner portions if you aren't serving too much else, 6 with a side. Delicious and fairly healthy. Took me a good 1.5 hours, maybe a little bit longer so perhaps not weeknight friendly.

    • minerva on July 10, 2013

      Baking the eggplant works well and is much less oily.

  • Sugar snap peas with Asian dressing

    • Rinshin on September 08, 2017

      This was ok but the dressing became quickly diluted and left very little taste. I think more robust dressing perhaps with mustard will work better with blanched sugar peas. To enhance the orange taste more orange segments were also included. Photo added.

  • Oven-baked brown rice

    • Rella on November 03, 2011

      I made this receipe with Tilda Basmati rice11-3-11 following the receipe. I did not use a pyrex 8x8 with foil as suggested; but, I used a stainless steel high-sided skillet with the bottom measured exactly 9" round. I used the skillet for another reason: the fact that it has a lid that fits, whereas I didn't want to use aluminium foil. The rice in the bottom of the pan IMO stuck no more than rice would have stuck to a pyrex pan. The skillet will have to be soaked and will have to be washed by hand; whereas a pyrex could be soaked and added to the dishwasher. For some reason, I like my method of baking in a skiller with its appropriate cover.

  • Parmesan risotto

    • jaelsne on June 02, 2015

      I enjoyed the optional version of this recipe, which used asparagus and wild mushrooms. The instructions were very clear, and the result was very tasty.

  • Spaghetti alla carbonara

    • Moniquelfp on February 28, 2013

      Excellent and relatively easy. I originally planned to use a Tyler Florence recipe so had purchased (and decided to use) pancetta rather than bacon as this recipe calls for. I was also wary about the raw garlic going into the egg/cheese mixture - so right before adding the wine I added the garlic and sauteed till fragrant. Served with garlic toast and steamed broccoli. Very creamy and flavorful.

  • Spaghetti and meatballs

    • Moniquelfp on March 09, 2013

      Very good. The meatballs were pretty delicate so I had to be careful frying them. But the overall dish was tasty. I did use Mild Italian Sausage in place of regular ground pork.

  • Spaghetti with broccoli, garlic, and anchovies

    • Delys77 on May 05, 2015

      Pg. 266 This was nice and simple, but still quite tasty. I used pre cut florets and got about 1 lb into my pan. next time I would try and squeeze in 1.5 lbs into the pan as I didn't have quite enough broccoli. The other flavour components were very nice, with the anchovy taking a mellow background note. I would however up the oil in the final assembly, up the parm, and possibly the chilli flakes a bit. On the whole very wholesome and tasty.

  • Spicy sichuan noodles with pork

    • wodtke on December 13, 2014

      Delicious, and not that difficult if you have basic Asian ingredients in your pantry.

  • Oven-fried chicken

    • mfsgemini on March 28, 2017

      I used 2 large thighs and 2 large legs and I could have used another extra tablespoon of coating. 4 garlic cloves was plenty. Can't imagine 3 heads of garlic. Very flavorful.

  • Chicken piccata

    • mrwinavl on November 20, 2017

      My favorite too, though spouse prefers a bit less lemon. This recipe is so much better than the one in the ATK Complete Cooking for Two which I won't do again.

    • BellesAZ on April 29, 2010

      My favorite piccata recipe of all time!

  • Fluffy buttermilk biscuit topping

    • Lee on April 22, 2015

      Great biscuit topping for pot pies

  • Beef chili with kidney beans

    • Delys77 on February 03, 2015

      Pg. 443 Chili is one of the few recipes that I usually do without any set technique or recipe. While my approach is very similar to this one, I do think there are a few bits from this recipe that are worth following. Firstly there are the omissions, no veggies other than red pepper, which means the corn that I usually add is out, and yes the result was definitely beefier. A mix of crushed and diced tomato, again a good approach because the sauce seemed smoother. Oregano, chilli flakes, and cayenne, all good additions. No beer, didn't miss it. Add beans with the tomatoes and cook for a full two hours, also made for a more concentrated chili and flavour. Overall a very simple recipe that based on its research yields a better bowl of chill.

    • Delys77 on February 03, 2015

      Pg. 443 Chili is one of the few recipes that I usually do without any set technique or recipe. While my approach is very similar to this one, I do think there are a few bits from this recipe that are worth following. Firstly there are the omissions, no veggies other than red pepper, which means the corn that I usually add is out, and yes the result was definitely beefier. A mix of crushed and diced tomato, again a good approach because the sauce seemed smoother. Oregano, chilli flakes, and cayenne, all good additions. No beer, didn't miss it. Add beans with the tomatoes and cook for a full two hours, also made for a more concentrated chili and flavour. Overall a very simple recipe that based on its research yields a better bowl of chill.

    • mamacrumbcake on June 06, 2016

      If you are someone who goes in for gourmet chili, with unusual flavors, and exotic mixes of chilies and spices, this chili is not for you. This is just a good, solid dependable chili. It tastes like what you would expect chili to taste like. And it tastes very, very good--which is why it is kid friendly and my family loves it.

  • Meat loaf with brown sugar-ketchup glaze

    • Lu1950s on March 09, 2013

      This is so good, it's my standard meat loaf recipe. I usually omit the bacon to cut down on fat and calories.

  • Beef barley soup with mushrooms

  • Rustic potato-leek soup with kielbasa

  • Spinach lasagna with mushrooms

    • Happidural on May 09, 2011

      Delish - would be great for vegetarian guests. Takes a while to make, but you can do a decent amount of the prep work in advance. Get more spinach than the recipe calls for.

  • Broiled chicken thighs

    • Delys77 on February 19, 2015

      Pg. 326 Process works very well and does yield a nice thigh. My only challenge was that my oven had the thighs 4 inches from the heat source and 12 inches away at the bottom. As a result I cooked for 13 and about 12 minutes. I did not run them under the broiler at 4 inches. I also used the lemon rosemary paste and this added a very nice flavour.

  • Grilled flank steak rubbed with Latin spices

    • Alowishs on April 28, 2016

      This is amazing. Loved it and will make again.

  • Grilled flank steak with spicy parsley sauce

    • lauracerow on July 09, 2014

      Refreshing! If that is a word that ever describes beef. Almost a chimichurra sauce. We really enjoyed it.

  • Basic spice rub for grilled pork

    • Lu1950s on March 09, 2013

      Add salt to this rub. Delicious!

  • Orange, sage, and garlic wet rub

    • Jane on June 15, 2011

      A good flavoring for pork tenderloin when you haven't left enough time to do a marinade. I left it on the pork for about 30 mins before I grilled it and it had a good flavor.

  • French toast for challah or sandwich bread

    • Lu1950s on March 09, 2013

      I double the recipe and I use a heavy toasting bread. Yum!

  • Buttermilk waffles

    • trmarvin on October 22, 2017

      These are like the Platonic Form of a buttermilk waffle.

  • Banana bread

    • milgwimper on July 02, 2014

      I thought these were great. I reduced the sugar around 1/4-1/3 cups

    • Lu1950s on March 09, 2013

      Good, but I like banana bread slightly sweeter so I increased sugar to 1 cup.

  • Golden northern cornbread

    • smtucker on December 31, 2010

      ingredient list is incomplete: buttermilk, milk, stone ground corn, flour, baking powder, baking soda, melted butter, sugar. Reduced to 2 tsp sugar. For now, this is "go to" version. Very good, not too dry, and delicious toasted.

  • Popovers

    • moreace01 on October 13, 2010

      This is one Cook's Illustrated recipe that did not turn out well for me at all. I've made popovers before - this recipe had a very long baking time that I questioned before I started but figured Cook's Illustrated knows what they are doing....not so much. The popovers were hard as a rock.

  • Thick and chewy chocolate chip cookies

    • lesliepolk on May 18, 2011

      This is my husband's favorite cookie... we add the coconut. It is important to eat within a couple days or they will get too hard, but they are usually gone in 24 hours in my house!

  • Yellow cupcakes with simple chocolate frosting

    • milgwimper on July 02, 2014

      These are great cupcakes made these with butter cream frosting.

    • Moniquelfp on February 20, 2013

      These cupcakes are awesome. A relatively dump and mix recipe - I do use a kitchen-aid mixer for it. The cupcakes, are suited to our taste with not being overly sweet. This makes a very nice balance with the frosting. I have not made the chocolate frosting in the recipe - we tend to use vanilla frosting.

  • Rich vanilla buttercream frosting

    • milgwimper on July 02, 2014

      Loved the frosting, but we reduced the sugar. The frosting is very buttery, and will soften scarily in high heat. Delicious. I usually only make this frosting once a year or twice if pressed for family birthdays or special occasions. I have made it multiple times if I know that the baked goods they go on are carried out of the house.

  • Blackberry jam cake

    • sgump on April 21, 2013

      Note that this recipe is simply for a sponge cake layered with blackberry jam--not a jam cake in the Southern (USA) sense, where the blackberry jam or preserves are mixed in to the spice-laden (with raisins and nuts) buttermilk-and-brown sugar batter (and ultimately frosted with caramel icing).

  • Devil's food cake

    • milgwimper on July 02, 2014

      The cake is great. It keeps well and is moist. I bloom the chocolate in hot strong coffee, and reduce the sugar.

  • Apple crisp

    • Kestrel on October 23, 2017

      Too much lemon - overpowered the apples. Wouldn't make again - nothing special.

  • Classic crème brulee

    • Moniquelfp on February 27, 2013

      I'm not sure what happened with this recipe. My custards never set up when cooking. I cooked them about 10 minutes longer than the recipe time indicated and even used an instant read thermometer to try to make sure they had risen to the correct temp. The recipe has the oven set to 300 - in looking around the internet to try to see what happened - I noticed many recipes use 325? The taste was totally fine so I decided to just scrape all the 'custards' into a bowl and I will make ice cream out of it today.

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Reviews about this book

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Reviews about Recipes in this Book

  • Orange-almond biscotti

    • I Made That!

      First, I’m gonna make some biscotti. A biscotti flavored with orange zest and almonds.

      Full review
  • Glazed butter cookies

    • Lottie and Doof

      What is great about this recipe is that the addition of cream cheese into both the dough and the glaze provides a little bit of sourness to counter the sugar. The dough is so easy to make and roll out

      Full review
  • Hearty meat lasagna

    • Cupcake Muffin

      Although the recipes from The New Best Recipe often feel overly complex and time-consuming, this one was actually quite fast to pull together, and with excellent results.

      Full review
  • Tomato and mozzarella tart

    • Kate Cooks the Books

      Great for a block party where you need to make something that will feed a decent amount of people and can sit out in the heat and sun.

      Full review
  • ISBN 10 0936184744
  • ISBN 13 9780936184746
  • Published Jun 02 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated
  • Imprint Cook's Illustrated

Publishers Text

The Best Recipe, the flagship book of the award-winning, best-selling series, is back--bigger and better than ever. The editors of Cook's Illustrated magazine, known for their near-obsessive dedication to finding the best home-cooking methods, have carefully reviewed old and new recipes to create a best of the best collection. The Best Recipe has sold more than 350,00 copies since its initial publication in 1999, and it continues to sell more than 60,000 each year.

In The New Best Recipe: All-New Edition, you are invited into their test kitchen, where you will stand at their elbow as they develop the best chicken noodle soup, the best macaroni and cheese, or the best classic brownies. Thousands of hours of kitchen tests solve common cooking problems, teach the science behind the techniques, and help you to avoid culinary disasters. Let The New Best Recipe: All-New Edition become your one-stop cooking school and favorite kitchen reference.

  • Fully updated and double the size of the original. The new edition boasts 22 chapters covering 1,040 foolproof recipes.
  • Fully illustrated with nearly 2 dozen pages of illustrated spreads and more than 800 illustrations.
  • Popular new recipe categories include appetizers, stir-fries, and frozen desserts--all developed in response to requests from home cooks.


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