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Cook's Illustrated Annual Edition 2003 by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Asparagus, red pepper, and spinach salad with sherry vinegar and goat cheese

    • Analyze on March 09, 2019

      We really like this recipe! I've made it twice now. You make a vinaigrette that's tossed with spinach for the bottom layer of the salad. Atop that is a layer of sauteed bell pepper, asparagus, and shallot that's tossed with the rest of the vinaigrette. Then you sprinkle that with goat cheese. So the presentation is nice, and the flavors are yummy.

  • Cinnamon-raisin oatmeal scones

    • hillsboroks on May 10, 2018

      Toasting the oatmeal does amp up the oat flavor here. These scones do tend to burn on the bottom so based on my experience with the Apricot Almond version I used a lighter colored baking sheet and moved the oven rack up one notch. Even so the bottoms of the scones were quite dark after 14 minutes but at 12 minutes the scones tested not quite done when poked with a toothpick. I may reduce my oven heat a bit or try yet another shinier baking sheet if I make these again. They are very hearty and two scones have more oats in them than a bowl of cooked oatmeal. We will just ignore all the butter, sugar and cream added to them that a bowl of oatmeal does not have right?

  • Apricot-almond oatmeal scones

    • hillsboroks on July 15, 2017

      Lovely light scone with luscious flavor. It was worth the extra effort to toast the oatmeal first. I did not have almonds on hand and used chopped toasted hazelnuts instead and they were great with the apricots and oatmeal. Next time I will use a lighter colored cookie sheet or move the oven rack up a notch as the bottom of the scones seemed to brown faster than the top at 459F.

    • darcie_b on June 21, 2017

      Always a hit at our house.

  • Glazed maple-pecan oatmeal scones

    • Medamida on March 09, 2014

      These were really good although the recipe generates a lot of dishes.

  • Spiced pumpkin cheesecake

    • darcie_b on November 24, 2016

      I used about 1/2 the cream the recipe called for because I thought it looked a bit loose. Otherwise I mostly followed the recipe, although I did use a silicone cake pan instead of a springform pan wrapped in foil. That way I don't have to worry about water finding its way in which happened when I tried the springform setup. I used a flat wire rack w/handles to raise/lower the flexible silicone pan out of/into the water bath. The texture of this cheesecake is lush & creamy and the flavor is excellent. Even though you may think it's not done at 150 degrees, it is. The texture becomes dry if you go over 160 degrees, but between 150 and 160 it's okay so don't worry if you go a few degrees over.

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Reviews about this book

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Reviews about Recipes in this Book

  • Glazed maple-pecan oatmeal scones

    • Kate Cooks the Books

      The abundance of oatmeal in these scones, in my opinion, makes them a perfectly virtuous breakfast food. You will probably feel your cholesterol abating as you eat them.

      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
  • 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 0936184728
  • ISBN 13 9780936184722
  • Published Dec 31 2003
  • Format Hardcover
  • Page Count 212
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Boston Common Press

Publishers Text

Perfect for long-term reference, the Cook's Illustrated 2003 Hardbound Edition contains all six of the 2003 issues complete in their original form, plus a master recipe and article index. The sturdy and durable cover is kitchen friendly--sure to keep your favorite recipes intact for years to come--and with its handsome gold stamping, this book makes an elegant addition to your cookbook library.

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