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American Classics: More Than 300 Exhaustively Tested Recipes For America's Favorite Dishes by Cook's Illustrated Magazine

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Notes about this book

  • Eat Your Books

    2003 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Red beans and rice

    • Sfphotocraft on June 12, 2018

      Perfect Red Beans and rice, the rice tips are helpful for fluffy southern style rice. Very New Orleans taste!

  • Oven-roasted spareribs

    • nadiam1000 on July 05, 2017

      Used this oven method for some baby back ribs, more than the ingredients. I had a barbeque seasoning and a sampler of 4 Heinz BBQ I wanted to try. Made 3 racks and they came out tender and flavorful without the grill.

  • Broiled salmon with mustard and crisp potato crust

    • springandfall on December 02, 2017

      Had no potato chips on hand, so substituted Japanese rice crackers. It worked well. A good, straightforward recipe.

  • Pan-fried trout

    • louie734 on January 03, 2015

      Nice and easy in the cast-iron skillet.

  • Fried oysters

    • mharriman on July 14, 2018

      My go-to recipe when I’m in the mood for fried oysters. It’s easy and quick, and I like the idea of putting the coated oysters on a rack before frying them. That keeps them from sticking. Served with roasted red garlic potatoes and a green salad.

  • Sloppy Joes

    • Sfphotocraft on June 12, 2018

      Delicious and easy Sloppy Joe recipe. Adding brown sugar is a nice addition to the recipe that most recipes don’t have.

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  • ISBN 10 0936184558
  • ISBN 13 9780936184555
  • Published Jun 02 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated
  • Imprint Cook's Illustrated

Publishers Text

2003 IACP Award Winner! American Category!

The Best Recipe: American Classics, the fourth title in the Cook's Illustrated The Best Recipe cookbook series, continues the Cook's Illustrated quest for the Best in providing foolproof recipes for America's favorite dishes. The editors of Cook's Illustrated, known for their obsessive recipe, cookware, and technique testing, tested thousands of recipe variations to yield these 220 versions of American classics. Recipes include regional dishes (gumbo, cioppino, Philly cheese steaks, Boston baked beans), down-home dishes (chicken pot pie, smothered pork chops, tamale pie, ranch dressing, buffalo wings) as well as updated restaurant classics (waldorf salad, Parker House rolls, banana foster).

Also included are dozens of equipment recommendations and ingredient testing results. This volume is sure to provide cooks of all abilities with what they want--a comprehensive collection of the best recipes that help to define classic American cuisine.



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