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Cook's Illustrated Annual Edition 2009 by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Maple-glazed pork tenderloin

    • hillsboroks on October 01, 2015

      This recipe gives the tenderloin flavor with a capital F! It was easy and fast enough to do on a weeknight but could easily be served to dinner guests also. My only problem was my own fault. I was multi-tasking and overcooked the glaze. It got too thick and started to act like homemade candy. When they say 2 minutes to reduce the sauce to the proper glaze consistency they mean it. The little candy threads that formed at the edge of my spatula were delicious however! I solved the problem by adding a couple more teaspoons of bourbon and a teaspoon of water to the glaze and then reheating it in a Pyrex cup in the microwave in 15-second increments, stirring in between until it came back to the proper consistency. My husband and a house guest loved the finished product and I didn't even mention my little dust-up with the glaze. I will definitely make this again.

  • Charcoal-grilled stuffed flank steak

    • Analyze on March 31, 2017

      This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. It is so delicious with the cheese. These also re-heat well and don't get dry!

  • Grilled stuffed flank steak with spinach and pine nuts

    • Analyze on March 31, 2017

      This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. It's really easy to make both versions on the same roll of steak, since the herb rub is identical. It is so delicious with the cheese. These also re-heat well and don't get dry!

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  • ISBN 10 1933615494
  • ISBN 13 9781933615493
  • Published Dec 31 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Perfect for long-term reference, the Cook’s Illustrated 2009 Annual contains all six of the 2009 issues bound in one cloth-covered edition. Bound inside you’ll also find an invaluable 2009 Recipe and Article Index to help search a year’s worth of test kitchen recipes and cooking information- fast!

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