Cook's Illustrated Annual Edition 2001 by Cook's Illustrated Magazine

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  • Argentinian-style fresh parsley and garlic sauce (Chimichurri)

    • PennyG on January 01, 2014

      Made ourselves a New Year's Eve "steakhouse" dinner, which included this sauce with prime ribeyes. Very nice and fresh. Might even be better to enhance lesser-quality cuts of beef as the ribeyes didn't really need enhancement.

  • Aromatic stir-fried shrimp

    • mfto on May 30, 2011

      make this often. Be sure to follow their directions to make the shrimp broth. I sometimes sub hoison sauce mixed with fish sauce for the oyster sauce.

  • Sesame-soy-glazed baby bok choy

    • Analyze on March 16, 2019

      Yummy! I've made this three times now, and my husband especially loves it. If you like the flavors of ginger, soy sauce, and sesame seeds, I'd recommend this recipe.

  • Baba-ghanoush, charcoal-grill method

    • hillsboroks on July 30, 2015

      Perfect way to use up the abundance of eggplants coming from the garden. I just had my husband pop them on the charcoal grill with the fish for dinner. I didn't have time to make the recipe that night so I covered them with plastic wrap and put the cooked eggplants in the refrigerator until the next afternoon. The recipe comes together fast and the flavor has more zip than many hummus recipes. My husband loves it and now I will plan on making a batch whenever it feels like the eggplants are getting too far ahead of me.

  • Stir-fried bok choy with oyster sauce and garlic

    • Rinshin on September 16, 2014

      This was good (around B) but I would have preferred it with less oyster sauce. I felt it had too much oyster sauce which contributed to it's sweetness. Oyster sauce should be a background taste or hint of taste and this was a little too much. I would like to give it another try with 1/2 the amount of oyster sauce next time.

  • Sautéed turkey cutlets

    • ashallen on October 24, 2019

      Very good - I made these with the Warm Spiced Pan Sauce with Currants and Almonds which was great. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Warm-spiced pan sauce with currants and almonds

    • ashallen on October 24, 2019

      Delicious pan sauce for sautéed turkey cutlets. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Spicy Sichuan noodles (Dan dan mian)

    • ashallen on September 19, 2020

      Very good, very flavorful noodles. Also rich, meaty, starchy and quite "brown," so I liked balancing it out with simply cooked vegetables (chopped up steamed broccoli worked well). Makes enough sauce to generously coat noodles. Not super-spicy as written (and I'm no chili fiend). I'll try adding the optional Sichuan pepper next time for some additional zing. Leftovers kept well. [Cross-post The Cook's Ill. Cookbook / Cook's Ill. Annual Edition 2001/ Cook's Ill. Magazine]

  • Best blueberry muffins

    • ashallen on September 08, 2019

      Very good muffins - cake was tender without being mushy and had a fine, cake-like crumb. Blueberry-to-cake ratio was high! Would probably be fine with 1/4-1/3 cup fewer blueberries. [Cross-post Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Silky butternut squash soup

    • ashallen on December 04, 2019

      Good! Very smooth soup with clear squash flavor - this recipe doesn't have the "pumpkin pie" flavor that some butternut squash soup recipes have. The heavy cream, however, does mellow the squash flavor. My favorite of the three Cook's Illustrated butternut squash soup recipes I've tried to date is the one published in the Sept/Oct 2011 magazine issue which does not contain any dairy. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Buttery shortbread

    • ashallen on September 17, 2019

      This is a great basic shortbread recipe! Very buttery with a just-right texture that has some bite to it but isn't overly tough. [Cross-post for Annual Edition/Magazine.]

  • Chicken piccata

    • ashallen on October 13, 2019

      Ooooo, this did not come out well for me. I like lemon, but this dish used lemon to the point that it tasted bitter to me. The vinegary capers enhanced, rather than balanced out, the sour/bitter flavors. The butter in the sauce moderated the sour/bitter flavors a bit, but also created a flavor vibe that reminded me of mayonnaise (and I'm *not* a big mayonnaise fan). Perhaps the particular lemons I used were the source of the flavors I didn't like? Or maybe it's my taste buds since I tend to be sensitive to bitter flavors in general!! Leftovers kept well - chicken stayed moist. [Cross-post for Annual Edition/Magazine.]

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  • ISBN 10 0936184566
  • ISBN 13 9780936184562
  • Published Dec 31 2001
  • Format Hardcover
  • Language English
  • Edition Collector's edition
  • Countries United States
  • Publisher Boston Common Press

Publishers Text

Cook's Illustrated 2001 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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