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.How to Make Stew: An Illustrated Step-By-Step Guide to Beef, Lamb, Pork, Chicken, Seafood, and Vegetable Stews (Cook's Illustrated How to Cook)

by: Cook's Illustrated Magazine

1999-01

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.American Classics (Best Recipe)

from: Cook's Illustrated

June 02, 2005
Good recipies and good descriptions, all the ones i've tried have worked out very well
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.Baking Illustrated: The Ultimate Resource for the Modern Baker With More Than 350 Recipes (Best Recipe)

by: Cook's Illustrated Magazine

June 02, 2005
Good recipies and good descriptions, all the ones i've tried have worked out very well
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.The Best Slow and Easy Recipes: More Than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises That Let the Oven Do the Work (Best Recipe)

from: Cook's Illustrated

2008-10
Good recipies and good descriptions, all the ones i've tried have worked out very well
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.Best Light Recipes (Best Recipe)

by: "Cooks Illustrated" Magazine

August 31, 2006
Determined to create a lower fat cookbook which put taste first, America's Test Kitchen, associated with Cook's Illustrated magazine, assigned two dozen cooks, editors, food scientists, tasters, and cookware specialists to the task. Committing their time, energy, creativity, and resources, these cooks were determined to create low-fat recipes that were so tasty home cooks would use them again and again.

Creating a play-by-play diary for each recipe, the Test Kitchen describes the low-fat ingredients and combinations of ingredients they tried, their experiments with cooking methods, and their results, including the reasons for rejecting all but the final recipe. The results are sensational. Here you can indulge in lower-fat macaroni ... Read More:
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.How to Cook Shrimp & Other Shellfish: An Illustrated Step-By-Step Guide to Preparing Shrimp, Scallops, Clams, Mussels, Oysters, Lobster, and Crabs (Cook's Illustrated How to Cook)

from: Boston Common Press

1999-02
Determined to create a lower fat cookbook which put taste first, America's Test Kitchen, associated with Cook's Illustrated magazine, assigned two dozen cooks, editors, food scientists, tasters, and cookware specialists to the task. Committing their time, energy, creativity, and resources, these cooks were determined to create low-fat recipes that were so tasty home cooks would use them again and again.

Creating a play-by-play diary for each recipe, the Test Kitchen describes the low-fat ingredients and combinations of ingredients they tried, their experiments with cooking methods, and their results, including the reasons for rejecting all but the final recipe. The results are sensational. Here you can indulge in lower-fat macaroni ... Read More:
>>See More Reviews & Details on How to Cook Shrimp & Other Shellfish: An Illustrated Step-By-Step Guide to Preparing Shrimp, Scallops, Clams, Mussels, Oysters, Lobster, and Crabs (Cook's Illustrated How to Cook)

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.How to Saute: An Illustrated Step-By-Step Guide to Sauteing Chicken, Turkey, and Veal Cutlets; Pork Medallions; Steaks; Fish Fillets (Cook's Illustrated How to Cook)

from: Boston Common Press

2001-09
Determined to create a lower fat cookbook which put taste first, America's Test Kitchen, associated with Cook's Illustrated magazine, assigned two dozen cooks, editors, food scientists, tasters, and cookware specialists to the task. Committing their time, energy, creativity, and resources, these cooks were determined to create low-fat recipes that were so tasty home cooks would use them again and again.

Creating a play-by-play diary for each recipe, the Test Kitchen describes the low-fat ingredients and combinations of ingredients they tried, their experiments with cooking methods, and their results, including the reasons for rejecting all but the final recipe. The results are sensational. Here you can indulge in lower-fat macaroni ... Read More:
>>See More Reviews & Details on How to Saute: An Illustrated Step-By-Step Guide to Sauteing Chicken, Turkey, and Veal Cutlets; Pork Medallions; Steaks; Fish Fillets (Cook's Illustrated How to Cook)

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.The Best Recipe

by: Cook's Illustrated Magazine

June 02, 2005
This book is written by the die-hard perfectionists behind Cook's Illustrated Magazine, a wonderful publication that prides itself on giving its readers the best of everything. The way they develop their recipes is simple: collect every version of a recipe you can find, make them all, and decide which one is perfect. Usually the best version ends up being a combination of several different recipes, and this is where the education comes in. Each recipe has a full explanation of the process they went through to reach the final version - what ingredients they tried in what measure, the effect each change had on the final product, and why they decided on a particular combination. And believe me, these people are thorough; one cake recipe combines techniques ... Read More:
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.Italian Classics (Best Recipe)

by: "Cooks Illustrated" Magazine

August 31, 2006
This book is written by the die-hard perfectionists behind Cook's Illustrated Magazine, a wonderful publication that prides itself on giving its readers the best of everything. The way they develop their recipes is simple: collect every version of a recipe you can find, make them all, and decide which one is perfect. Usually the best version ends up being a combination of several different recipes, and this is where the education comes in. Each recipe has a full explanation of the process they went through to reach the final version - what ingredients they tried in what measure, the effect each change had on the final product, and why they decided on a particular combination. And believe me, these people are thorough; one cake recipe combines techniques ... Read More:
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.The Best Make-Ahead Recipe (The Best Recipe)

from: America's Test Kitchen

March 15, 2007
This book is written by the die-hard perfectionists behind Cook's Illustrated Magazine, a wonderful publication that prides itself on giving its readers the best of everything. The way they develop their recipes is simple: collect every version of a recipe you can find, make them all, and decide which one is perfect. Usually the best version ends up being a combination of several different recipes, and this is where the education comes in. Each recipe has a full explanation of the process they went through to reach the final version - what ingredients they tried in what measure, the effect each change had on the final product, and why they decided on a particular combination. And believe me, these people are thorough; one cake recipe combines techniques ... Read More:
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Used Price: £11.29