Cook's Illustrated Magazine, Sep/Oct 1995

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  • Rich and creamy cheesecake

    • ashallen on November 26, 2019

      Excellent, classic cheesecake! [Cross-post for Annual Edition/Magazine.]

  • Quick brioche

    • ashallen on July 28, 2019

      This recipe makes a delicious loaf of bread with a great texture. The recipe is also very easy, especially for a brioche! [Cross-post for Annual Edition/Magazine/Cooks Ill. Cookbook].

  • Golden Northern cornbread

    • ashallen on November 13, 2020

      We really like this cornbread recipe and have made it many times. I especially love the texture which is high, light (but still substantial), a bit springy, and moist. Not too sweet and good corn flavor. Be careful not to overbake - it dries out. It's definitely best the day it's made, but keeps okay for a day or so. Recipe calls for stone-ground cornmeal but a coarse grind yielded a gritty cornbread - we like a medium or fine grind best. Also works well when doubled and baked in a 9x13-inch pan. [Cross-post for Cook's Ill. Magazine/Cook's Ill. 1995 Annual Edition/ Cook's Ill. Cookbook/ The Complete Slow Cooker/ A Bread a Day blog]

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  • Published Sep 01 1995
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Boston Common Press