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

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  • Classic Bolognese sauce

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

    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: onions; carrots; celery; meatloaf mix; milk; dry white wine; canned tomatoes
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  • Beef Bolognese sauce

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

    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: onions; carrots; celery; milk; dry white wine; canned tomatoes; ground beef
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  • Beef Bolognese sauce with pancetta and red wine

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

    • Categories: Pasta, doughs & sauces; Italian
    • Ingredients: onions; carrots; celery; milk; canned tomatoes; ground beef; red wine
    show

  • French onion soup gratinée

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

    • Categories: Soups; French
    • Ingredients: red onions; chicken broth; dry red wine; beef broth; parsley; thyme; bay leaves; balsamic vinegar; baguette bread; Swiss cheese; Asiago cheese
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  • Stir-fried green beans and scallions

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

    • Categories: Stir-fries; Side dish; Vegan; Vegetarian
    • Ingredients: soy sauce; dried red pepper flakes; peanut oil; green beans; scallions
    show

  • Stir-fried carrots and parsnips with ginger, maple, and anise

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

    • Categories: Stir-fries; Side dish; Vegan; Vegetarian
    • Ingredients: soy sauce; balsamic vinegar; maple syrup; anise seeds; peanut oil; carrots; parsnips; fresh ginger
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  • Stir-fried asparagus with red peppers and almonds

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

    • Categories: Stir-fries; Side dish; Vegan; Vegetarian
    • Ingredients: light soy sauce; rice wine vinegar; sherry; dried red pepper flakes; peanut oil; red peppers; asparagus; fresh ginger; scallions; almonds
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  • Stir-fried cabbage and bean sprouts with cilantro and lime

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

    • Categories: Stir-fries; Side dish
    • Ingredients: fish sauce; limes; dried red pepper flakes; peanut oil; green cabbage; bean sprouts; cilantro; peanuts
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  • Master recipe for twice baked potatoes

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

    • Categories: Side dish; Vegetarian
    • Ingredients: baking potatoes; cheddar cheese; sour cream; buttermilk; scallions
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  • Twice baked potatoes with pepperjack cheese and bacon

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

    • Categories: Side dish
    • Ingredients: baking potatoes; sour cream; buttermilk; scallions; bacon; pepper Jack cheese
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  • Twice baked potatoes with chipotle pepper and onion

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

    • Categories: Side dish; Vegetarian
    • Ingredients: baking potatoes; sour cream; buttermilk; scallions; onions; canned chipotle chiles in adobo sauce; cilantro; cheddar cheese
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  • Twice baked potatoes with Monterey Jack and pesto

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

    • Categories: Side dish; Vegetarian
    • Ingredients: baking potatoes; sour cream; buttermilk; scallions; Monterey Jack cheese; basil pesto
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  • Twice baked potatoes with smoked salmon and chives

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

    • Categories: Side dish
    • Ingredients: baking potatoes; sour cream; buttermilk; scallions; smoked salmon; chives
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  • A better coq au vin

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

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: chicken legs; fruity red wine; chicken stock; bacon; carrots; onions; shallots; thyme; parsley; bay leaves; tomato paste; frozen pearl onions; white mushrooms
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  • Simple shrimp scampi

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

    • Categories: Main course; Italian
    • Ingredients: garlic; shrimp; parsley; lemons; ground cayenne pepper
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  • Scampi-style shrimp with cumin, paprika and sherry vinegar

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

    • Categories: Main course
    • Ingredients: garlic; shrimp; parsley; ground cumin; sherry vinegar
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  • Spicy scampi-style shrimp with orange zest and cilantro

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

    • Categories: Main course
    • Ingredients: garlic; shrimp; oranges; dried red pepper flakes; cilantro
    show

  • Blanched broccoli rabe

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

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: broccoli rabe
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  • Broccoli rabe with garlic and red pepper flakes

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

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: garlic; dried red pepper flakes; broccoli rabe
    show

  • Broccoli rabe with sun-dried tomatoes and pine nuts

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

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: broccoli rabe; sun-dried tomatoes in oil; pine nuts; dried red pepper flakes; garlic
    show

  • Broccoli rabe with Asian flavors

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

    • Categories: Side dish; Asian; Vegan; Vegetarian
    • Ingredients: broccoli rabe; rice wine vinegar; sesame oil; fresh ginger; garlic; dried red pepper flakes; soy sauce
    show

  • Pan-grilled flatbread

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

    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; yogurt; whole wheat flour; bread flour
    show

  • Baked puffed flatbread

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

    • Categories: Bread & rolls, savory
    • Ingredients: active dry yeast; yogurt; whole wheat flour; bread flour
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  • Rich bread pudding with crisp cinnamon-sugar topping

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

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: ground cinnamon; eggs; egg yolks; milk; sugar; heavy cream; bourbon; nutmeg; white bread
    show

  • Rich bread pudding with raisins and walnuts

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

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: ground cinnamon; eggs; egg yolks; milk; sugar; heavy cream; bourbon; nutmeg; white bread; raisins; walnuts
    show

Notes about this book

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Notes about Recipes in this book

  • 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.]

  • Lemon sauce with prosciutto and sage

    • rhb on November 22, 2022

      Chop the sage leaves a bit.

  • Rich and creamy blue cheese dressing

    • rhb on November 22, 2022

      Very good. We usually use milk and/or yogurt instead of buttermilk. Maytag best. Good base for other dressing: for a "ranch" dressing: instead of blue cheese, use dill and creamy peppercorn mix from Spice House.

  • The best oven-fried chicken

    • rhb on November 22, 2022

      Pretty good. Old London Melba Toast (was not good with Devonshire brand). We use 6 bone-in breasts instead of legs. Lemon Pepper instead of thyme & oregano. Lemon for serving.

  • 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.]

  • 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.

  • 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.]

    • rhb on November 22, 2022

      Very good! Seems less sugary the next day so we make it a day ahead. We don't use the liqueur...we tried it and like the sauce better without it.

  • Rustic free-form apple tart

    • monicatgood on August 21, 2022

      This recipe is found in Sept/Oct and pages 21-23

    • Lee on June 20, 2015

      Outstanding cream cheese crust

    • Lee on June 20, 2015

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

  • 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.]

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  • 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.

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