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

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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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.

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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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