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The Best Recipe by Cook's Illustrated Magazine

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Notes about this book

  • Eat Your Books

    2000 James Beard Award Nominee

  • Sarah_C on January 23, 2016

    ECWH.

  • Kiyah on August 07, 2010

    My most used cookbook. Chicken stock, meat stew, pizza dough, muffins, banana bread and the meatloaf recipe that turned me into a born again meatloaf believer and the brined Thanksgiving turkey recipe are some of the recipes that make me grab it off the shelf. Can't recommend it highly enough.

  • NancyN on January 01, 2010

    I love anything Cook s Illustrated does

  • Jane on March 19, 2009

    Great for really well tested standard recipes.

Notes about Recipes in this book

  • Braised lamb shoulder chops with figs and North African spices

    • Jane on February 03, 2010

      A great weeknight dinner - all the ingredients apart from the lamb and parsley are store-cupboard. It's quick, easy and best all of all, really tasty. I served it with couscous and steamed green beans.

  • French-style potato salad with tarragon vinaigrette

    • Cheri on July 30, 2011

      Wow. This was excellent. I added diced shallots to dressing (to mellow them) and minced tarragon. When potatoes were still pretty warm, I dressed, cooled and refrigerated. Then I added a bunch of chopped celery leaves (thank you Farmers Market) about 30 minutes before serving. Also subbed tarragon vinegar for the white wine vinegar. Served with grilled skirt steak with a bit of chive compound butter and sliced heirloom tomatoes. Truly perfect. Really nice for a no-mayo potato salad.

  • Sautéed pork tenderloin medallions with orange, fennel, and green olives

    • Cheri on August 16, 2011

      This was good. Prep time to table about 30 minutes. We liked the flavor combo, sauce a little dry, used 1/2 c chick broth should have increased. Served with fresh green beans and harvest grains from TJ - nice with this main dish.

  • Rich bread pudding with crisp cinnamon-sugar topping

    • Cheri on March 19, 2011

      Used Cinnamon Swirl Raisin bread. Very Good

  • Chicken and rice with saffron and peas

    • vickster on February 14, 2016

      Very good version of classic chicken and Spanish-type rice. I put in about a full teaspoon of saffron.

  • Meat loaf with brown sugar-ketchup glaze

    • vickster on June 20, 2016

      Best meatloaf I ever made! I used 2 lbs. beef and 1 lb. pork. I made it in meatloaf pan with perforated bottom but next time will bake freeform. (Too much drippings stayed in pan). Cooked onions are a great idea!

  • Snickerdoodles

    • vickster on August 03, 2013

      My favorite Snickerdoodles recipe! Of course, I haven't tried any other others. But should I really mess with perfection?

  • Master recipe for grilled corn

  • 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).

  • Classic red table salsa

    • blisstone on December 19, 2011

      I love this one. It makes a quart, looks great in my classico spaghetti jars. I have made this so many times that I just can't imagine buying salsa ever again. It's really easy to adapt as well, depending on how much lime or salt you like. But the freshness of the cilantro is key (oh and the tomatoes too I guess). I use it with eggs, chicken, you name it. And unless you rarely eat salsa it won't last long enough to go bad. Makes weeknight cooking easy to "zing" up.

  • Sautéed tender greens with Asian flavors

    • bernalgirl on November 13, 2011

      Good flavors but chard was overcooked to our tastes by the time the liquid burned off and the end result was a bit soupy. Next time I wil do the wilt with the lid ajar, and halve the sauce ingredients. I halved the sugar, it would be too sweet for us with the full amount.

  • Pasta with arugula pesto

    • bernalgirl on May 24, 2012

      Absolutely delicious with almonds. A big hit with kiddos, too.

  • "Baked" macaroni and cheese

    • Thredbende on August 25, 2011

      This is my go to macaroni and cheese recipe. It is really great. Since I use powdered milk for drinking milk (freeze dried not instant) I tried mixing up double strength milk to substitute for the evaporated milk. It worked perfectly! Try this recipe with powdered milk if you have it on hand. The cooking and baking of the pasta completely hydrolyzes the milk proteins and you won't know if you used powdered milk, evaporated milk or cream. Life is good.

  • Garlic-studded roast loin of prk

    • pixelland on January 14, 2012

      use much less salt!

  • Master recipe for chicken stock

    • spharo00 on March 12, 2012

      This is the most flavorful chicken broth I've made. I put half in the freezer and used the other half (along with the meat of the chicken) to make chicken and rice soup.

  • Chicken noodle soup

    • spharo00 on March 12, 2012

      I substituted rice for the noodles to make chicken and rice soup. Very delicious.

  • Balsamic vinaigrette

    • spharo00 on April 04, 2012

      Sweet and tart, not overpowering. I served this on a salad of butter lettuce, navel oranges, and toasted almonds.

  • Master recipe for boiled corn

    • spharo00 on June 20, 2012

      This is a basic recipe for boiling perfect corn. The corn tasted great and cooked quickly. This is an easy explanation for those who haven't made boiled corn before.

  • Streamlined chicken Parmesan

    • spharo00 on November 12, 2012

      I soaked my chicken in a brine for 30 minutes before cooking. The chicken was moist and very flavorful and the tomato sauce was the best I've made. I did add more salt and sugar than the recipe called for, to cut through some of the acidity of the tomatoes. I served this with homemade spaghetti noodles and Caesar salad.

  • Master recipe for American sandwich bread

    • spharo00 on February 17, 2013

      I've made this recipe twice so far, once as directed and once substituting maple syrup for the honey. The loaves were light and fluffy on the inside with a nice crust on the outside.

  • Basic brownies

    • spharo00 on December 02, 2012

      These brownies were basic, just as the recipe says. They weren't over the top good, but they tasted just as you would expect a brownie to taste. An average brownie. Also, these took probably five to ten minutes longer to bake in my oven than the recipe suggested.

  • Simple stove-top rice pudding

    • spharo00 on November 22, 2012

      This is exactly what rice pudding should be. Barely sweet, creamy, with just a hint of vanilla. I have tried several versions of rice pudding, and this one is by far the best. I was low on half and half so I substituted some heavy cream for what I was missing, probably about a cup. I also did not have medium grain white rice so I used jasmine rice instead. It was everything I was craving and more. Next time I may try adding some dried fruit, possibly cherries. It makes a large pot, so be prepared to share.

  • Pan-seared, oven-roasted thick-cut pork chops

    • spharo00 on July 03, 2012

      These turned out very dry, but I believe it had more to do with my meat thermometer than the recipe itself. The brine smelled sweet and spicy and gave a good flavor to the meat. I bought a new thermometer so I'll be trying these again to see if they are any better.

  • Strawberry cobbler with butter cookie dough or flaky pie pastry topping

    • Ledlund on June 18, 2018

      Strawberries needed more than 1 Tablespoon flour. Mine turned out quite soupy.

  • Popovers

  • Steamed broccoli with spicy balsamic dressing and black olives

    • AmyS on January 02, 2017

      Same basic recipe (with an extra mysterious 1/2 tsp salt in the steamed broccoli) is available online.

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Reviews about Recipes in this Book

  • ISBN 10 0936184388
  • ISBN 13 9780936184388
  • Published Jan 01 1999
  • Format Hardcover
  • Language English
  • Edition annotated edition
  • Countries United States
  • Publisher Boston Common Press


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