Cook's Illustrated Annual Edition 1999 by Cook's Illustrated Magazine

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Rustic free-form apple tart

    • Lee on June 20, 2015

      Outstanding cream cheese crust

    • Lee on June 20, 2015

      Used with the "Baking with Julia" berry galette recipe. Great.

  • Cabbage and red pepper salad with lime-cumin vinaigrette

    • mfto on May 30, 2011

      According to my taste, it needed extra honey. add extra honey. I also added fresh pineapple, raisins and chopped peanuts. You can vary according to main dish. Also I chopped cabbage in processor.

  • Lemon custard pie

    • hillsboroks on July 30, 2020

      The techniques used in this custard recipe gave me a very silky smooth custard without any of the tendency towards rubberiness that can sometimes happen. But I was a bit disappointed in the lemon flavor. It was there but not strong enough to make this pie special. Next time I would consider adding a bit of lemon oil to the custard to amp up the lemon flavor.

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

    • ashallen on October 31, 2019

      Great recipe for basic pork chops - flavorful, great texture, juicy, and easy technique (though it does require some advance prep). I used 1-inch thick chops vs. 1.5-inch as specified in the recipe. They cooked faster than I anticipated and I ended up taking them (grabbing!) from the oven at 160F in the center. Despite this overcooking, they were still excellent, so I expect they'll be even better when I take them out at the lower temperature specified in the recipe. [Cross-post for Annual Edition/ Magazine.]

  • Rich and tender yellow layer cake

    • ashallen on August 04, 2019

      A delicious, buttery cake. My first attempt had a few texture issues that I believe were due to a couple of mistakes I made during mixing (including not having all ingredients at room temperature). Definitely worth a second try. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Orange buttercream frosting

    • ashallen on September 21, 2019

      Great frosting - rich-tasting, yet soft and light-textured. And very easy to pull together! [Cross-post for Annual Edition/Magazine.]

  • Lemon buttercream frosting

    • ashallen on September 21, 2019

      Great frosting - rich-tasting yet soft and light-textured. Solid lemon flavor. And very easy to pull together! [Cross-post for Annual Edition/Magazine.]

  • Thick and chewy double chocolate cookies

    • ashallen on September 13, 2019

      These are awesome cookies - dark, very very chocolatey, moist, rich, nice chewiness level. They're popular with my co-workers who refer to them as The Brownie Cookies. This is the same basic recipe as Cook's Illustrated's "Triple Chocolate Cookies" without the addition of chocolate chips (or chocolate chunks for extra decadence). [Cross -post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Triple chocolate cookies

    • ashallen on September 13, 2019

      These are awesome cookies - dark, very very chocolatey, moist, rich, nice chewiness level. They're popular with my co-workers who refer to them as The Brownie Cookies. This is the same basic recipe as Cook's Illustrated's "Thick and Chewy Double Chocolate Cookies" with the addition of chocolate chips (or chocolate chunks for extra decadence). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Cranberry-orange sauce

    • ashallen on November 29, 2019

      I love this classic cranberry sauce. Very, very easy to make. Holds well if made several days ahead of time. Handles variations well. Orange liqueur is great (Triple Sec's good) but it's also fine without - it'll seem a bit sweeter. Natural orange extract or a few drops orange oil substitute well for orange zest. Using light brown sugar instead of white sugar adds some more complexity to the flavor. Recipe gives a recommended cooking time, but this is easy to cook to taste - the longer it cooks, the more it'll have the dark purplish color of canned jelly (very pretty!) - flavors also mellow a bit more. Making a half-batch works fine. Leftovers can be frozen and are great stirred into oatmeal!! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Thin, crisp gingerbread cookies

    • ashallen on September 16, 2019

      These cookies are nicely crispy and have a good, solid spicy flavor - more flavorful than some other gingerbread men recipes I've tried. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • ISBN 10 093618440X
  • ISBN 13 9780936184401
  • Published Dec 31 1999
  • Format Hardcover
  • Language English
  • Edition Collector's edition
  • Countries United States
  • Publisher Boston Common Press

Publishers Text

Cook's Illustrated 1999 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.

Other cookbooks by this author