Cook's Illustrated Annual Edition 2008 by Cook's Illustrated Magazine

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  • Best French onion soup

    • jayg312 on January 14, 2019

      Great recipe! Took around 4.5-5 hrs start to finish, but about half of it is inactive. Will make again.

  • Almond sablés

    • ashallen on September 13, 2019

      These are very nice cookies. Crisp and lightly sandy texture, buttery nut flavor, and not super-sweet. I have another recipe for hazelnut sables that I saved from a forgotten magazine/newspaper, however, that I like even better - it has a higher proportion of butter to flour and a deeper flavor. It also skips the step in this recipe of boiling an egg and sieving the yolk and is therefore a bit simpler to pull together. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Crunchy baked pork chops

    • ashallen on December 13, 2020

      Yummy pork chops! The bread coating was flavorful, substantial, and crispy and the meat was well-seasoned and juicy. The cutlets are large and impressive-looking. My husband, who doesn't usually get excited about pork, had seconds. Leftovers kept well to the next day - the bread coating still had crunch. My chops were closer to 6 oz vs. 8 oz and I found that using 2/3 of the bread coating ingredients was sufficient to thickly coat the chops (still had ~1/2 cup leftover bread crumbs).

  • Roasted broccoli

    • ashallen on December 12, 2019

      My husband really likes this method for cooking broccoli. I'm not as big a fan, but he loves broccoli more than I do! The broccoli wedges seem to be an odd shape, but they work. Watch closely to make sure they don't char too much! [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Oven-roasted salmon

    • ashallen on August 22, 2019

      This is a great technique for cooking fish that I've also used for other non-delicate fish fillets/steaks - very easy, quick, and an excellent way to contain mess/smells (relative to pan sautéing). Unevenly shaped fillets can be cut down into smaller pieces of even thickness and removed from the oven as they finish. I skip the recommended step of slashing the salmon skin - it was fiddly and didn't seem to make much of a difference in the final product. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

  • Poached salmon with herb and caper vinaigrette

    • ashallen on September 23, 2019

      If you like the flavor of poached salmon (I'm a moderate fan), this is a nice method for making it. I used parsley and tarragon as specified in the recipe, but I think other herbs would probably work well, too. I thought the herb and caper vinaigrette was just so-so (I'm not a big caper fan, though). I wouldn't make the vinaigrette again, but the recipe suggests several other sauces. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Pasta with creamy tomato sauce

    • ashallen on November 07, 2019

      We love, love, love this pasta sauce, though it's creamy rich so we consider it a special treat. Flavors are absolutely delicious and multilayered. I usually add the wine and uncooked tomatoes at the end of the cooking process to taste since the acidity of the sauce varies with the ingredients available. Basil pesto has worked in place of fresh basil in a pinch, but fresh basil is really best. Doubling the recipe works fine. Freezes well. [Cross-post for Annual Edition/Magazine/Science of Good Cooking/Cook's Ill. Cookbook.]

  • Sautéed spinach with pecans and feta

    • ashallen on December 12, 2019

      Very good - the rich flavor of the pecans goes really well with the earthy flavor of the spinach. I use 2-4 tablespoons of shallot which is less than the amount called for in the recipe. The original amount seemed realllllly shallot-y to me (even though I really like shallots). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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Reviews about Recipes in this Book

  • Toasted coconut sablés

    • Lottie and Doof

      I fell in love even before I tried them. They seemed easy to make, could be made in advance and were full of toasted coconut.

      Full review
  • ISBN 10 1933615362
  • ISBN 13 9781933615363
  • Published Dec 31 2008
  • 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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