Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

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  • Seafood cabbage casserole

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: soy sauce; rice wine; scallions; fresh ginger; Chinese black rice vinegar; sesame oil; shrimp; scallops; whole chicken; onions; carrots; celery; bouquet garni; black mushrooms; garlic; napa cabbage; snow peas
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  • Hot and sour bok choy

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Stir-fries; Side dish; Vegan; Vegetarian
    • Ingredients: bok choy; dried chiles; fresh ginger; rice wine; soy sauce; Chinese black rice vinegar
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  • Stir-fried Shanghai bok choy with crabmeat

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: Shanghai bok choy; scallions; fresh ginger; lump crabmeat; rice wine; sesame oil
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  • Stir-fried cabbage

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Stir-fries; Side dish; Vegan; Vegetarian
    • Ingredients: rice wine; yow choy
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  • White bean and tomato casserole

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: dried navy beans; onions; whole cloves; bay leaves; chicken stock; French bread; thyme; shallots; tomatoes
    • Accompaniments: Broth of black bass and minced vegetables
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  • Broth of black bass and minced vegetables

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: black bass; shallots; garlic; chicken stock; kaffir lime leaves; lemons; oranges; thyme; leeks; fennel; red peppers; cucumbers
    • Accompaniments: White bean and tomato casserole
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  • The best angel food cake

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Cakes, large; Dessert
    • Ingredients: cake flour; granulated sugar; egg whites; almond extract
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  • Walnut wafers

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: egg whites; all-purpose flour; walnuts
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  • Neopolitan orange cake

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Cakes, large; Dessert; Italian
    • Ingredients: sugar; all-purpose flour; Grand Marnier
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  • Basic batter

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Ingredients: cake flour; milk
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  • Baked pear pudding

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: raisins; Cognac; Amaretto; all-purpose flour; milk; eggs; pears
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  • Souffléed batter pudding

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: all-purpose flour; milk; raisins; Cognac; Amaretto; eggs; pears
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  • Banana berry popover

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: nutmeg; all-purpose flour; milk; blackberries; bananas
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  • Prune custard pudding

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Baked & steamed desserts; Dessert; French
    • Ingredients: prunes; rum; all-purpose flour; milk
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  • Reuben's legendary apple pancake

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Pancakes, waffles & crêpes; Dessert
    • Ingredients: tart apples; raisins; ground cinnamon; all-purpose flour; milk; eggs
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  • Spicy buttermilk fried chicken

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: buttermilk; hot sauce; chicken breasts; oil; all-purpose flour; parsley; dried oregano; thyme
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  • Master recipe for basic bread

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; all-purpose flour
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  • Basic recipe for roast chicken

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Main course
    • Ingredients: whole chicken
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  • Quick broth

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Stocks; Quick / easy
    • Ingredients: whole chicken; onions; carrots; celery; bouquet garni
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  • Soup base: a master recipe for chunky and pureed soups

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Soups
    • Ingredients: onions; carrots; celery; chicken broth
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  • Summer harvest soup with basil

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Soups; Summer
    • Ingredients: onions; carrots; celery; chicken broth; potatoes; tomatoes; summer savory; zucchini; yellow squash; corn; green beans; elbow macaroni pasta; parsley; basil; basil pesto
    show

  • Spring vegetable soup with egg noodles and mint

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Soups; Spring
    • Ingredients: onions; celery; carrots; chicken broth; new potatoes; frozen peas; asparagus; egg noodles; spinach; mint
    show

  • Puree of cauliflower soup with cardamom and mace

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Soups
    • Ingredients: onions; carrots; celery; chicken broth; cauliflower; potatoes; ground cardamom; mace
    show

  • Puree of broccoli soup with garlic and hot red pepper

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Soups
    • Ingredients: celery; onions; carrots; dried red pepper flakes; broccoli; chicken broth; garlic
    show

  • Avocado basil dressing

    from Cook's Illustrated Annual Edition 1993 Cook's Illustrated Annual Edition 1993 by Cook's Illustrated Magazine

    • Categories: Dressings & marinades
    • Ingredients: soft tofu; avocados; miso; basil
    show

Notes about this book

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Notes about Recipes in this book

  • The best pumpkin pie

    • ashallen on November 23, 2019

      This is an excellent pumpkin pie that I've made many times. I've had pumpkin pies with a range of flavors - some are "brighter" and kind of fruity and others are darker-flavored with spices and brown sugar. This is one of the latter ones, which I love - in fact, I often add a teaspoon of molasses to the custard to bump up the dark flavors a bit more (particularly if I'm using light brown vs. dark brown sugar). The custard's rich and very smooth. Sometimes I replace a few tablespoons of heavy cream with whole milk to dial back the richness a bit. The crust specified in the recipe is a bit fiddly, but you can probably use any crust you like for partial blind-baking. The filling has also baked well in individual custard cups without a crust - I've used a water bath when making them which worked well. Also, I once forgot to add the milk to the custard (though I did remember the cream), and the pie still turned out OK!! [Cross-post for Annual Edition/Magazine.]

  • The best buttermilk waffles

    • ashallen on November 06, 2019

      Good waffles! I think these seemed a bit heavy when made in a Belgian-style waffle maker and might seem lighter as a thinner-style waffle - need to try them again to confirm. [Cross-post for Annual Edition/ Magazine.]

  • The best angel food cake

    • ashallen on October 15, 2020

      This is a very good and very dependable angel food cake recipe. I've made it many times over the years, and it has always come out light, tender, and moist. This is despite the fact that I've strayed from the recipe instructions at times, e.g. substituted all-purpose flour for cake flour (somewhat heavier texture, but still very good), skipped sifting the flour, reduced the sugar by 1/4 c, and/or substituted lime juice for lemon juice. [Cross-post for Cook's Ill. Magazine/ Cooks Ill. 1993 Annual Edition / Cook's Ill. Cookbook / Science of Good Cooking]

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  • ISBN 10 0964017903
  • ISBN 13 9780964017900
  • Published Dec 31 1993
  • Format Hardcover
  • Language English
  • Edition Collector's edition
  • Countries United States
  • Publisher Boston Common Press

Publishers Text

Cook's Illustrated 1993 is one of a unique series from the cooking magazine renowned for fanatically testing the best ways to cook the foods we love most. Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

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