• Shelmar on August 16, 2020

  While this cookbook is not indexed on EYB, the contents are indexed as either "The Cook's Bible," or "The Dessert Bible."

Notes about Recipes in this book

• Soy-ginger sauce with scallions

  • Analyze on February 13, 2019

    This recipe is delicious! The sauce is great, as is the cauliflower cooking method. Have made it 2x now and it was a hit both times.

• Roasted pork loin with cumin, chili, and cinnamon

  • MOSteen on February 10, 2022

    A bit spicy, I used a 1.75 lb pork loin and all of the seasoning intended for a 3 lb pork loin, but easy to cook. Works great sliced and used in a burrito.

• The best chocolate chip cookie

  • emiliang on September 02, 2013

    Don't know if I would go so far as to call this "the best", but it was definitely very good. Very easy to make with a KitchenAid -- no need to wait for the butter to soften. Baked on a cast iron sheet, the cookies took 3-4 extra minutes to be ready.

• Meringue cookies

  • trudys_person on July 07, 2019

    Basic meringue recipe with the excellent testing and detailed instructions expected from Cook's. Lower sugar content than most meringue recipes.

• Master recipe for sugar cookies

  • afrypetit on January 19, 2019

    This is fine, I am going to keep looking for a better sugar cookie recipe.

• Lemon butter cookies

  • hillsboroks on December 30, 2019

    I received more compliments on these cookies than any others I made this past holiday season. The lemon oil really amped up the lemon flavor and people really liked it. The cookie itself is light, crispy and easy to make.

• Buttermilk cake

  • Cookie24 on January 13, 2018

    The buttermilk in this cake really shines through. The cake itself is lightly sweet with a tang from the buttermilk. Baked in a bundt pan, dusted baked cake with powder sugar, serviced with berries and whipped cream as a dessert. Next morning had a plain slice with coffee. Not the most lovely cake, but certainly a plain Jane that can be dressed up or down. Next time I'll probably add lemon zest and lemon oil to give it some zing.

• Royal icing

  • afrypetit on January 19, 2019

    This is horrible and I will not make again. To be fair he does warn against it in the book.

• Fruit pie for idiots

  • MsMonsoon on February 13, 2023

    This is a recipe and instructions for a galette, and I used blueberries for the filling. Not requiring a pie plate, top crust, or any crimping is what makes it "idiot-proof." There are instructions for making the shortening & butter crust in a food processor or by hand. I used the food processor. There were quite large pieces of butter in my dough, maybe a little too large, and I'm pretty inexperienced with rolling out dough, but the finished product turned out fine. The ratio of crust to fruit is quite high -- only two cups of blueberries for a whole dough recipe. In contrast, their regular blueberry pie uses 8 cups of berries! This was a good confidence builder and I hope to work my way up to actual pies!

• Lemon meringue pie

  • brownjalla on December 17, 2011

    This recipe took a lot of work but it was worth it in the end. The Lemon filling was amazing - perfect taste.

• Sweet potato pie

  • zengal on May 10, 2015

    This sweet potato pie recipe is the best recipe for pie of any kind I've ever baked. The combination of bourbon, molasses, and spices is a delicious combo and accentuates the sweet potato. I make this pie every Christmas and Thanksgiving.

• Blueberry fruit cobbler

  • trudys_person on August 15, 2017

    Used light cream (Creamo) instead of milk, and a little extra to make it a drop biscuit. Added 1/2 tsp cardamom. Nice light texture. Excellent!

• Master recipe for fruit buckle

  • hshubin on September 04, 2014

    My standard summer fruit recipe. Peaches, blueberries. Try it with prune plums.

• Pastry cream

  • ashallen on September 21, 2019

    There are many basic pastry cream recipes out there - I like this particular one for sandwiching between cake layers because it's on the thicker side, particularly once chilled. It also has a very good, bright flavor. Texture is slightly mealy, probably because it's thickened with flour, and for that reason isn't my favorite for applications in which the pastry cream is front and center.