Cover image for The best recipe
Title:
The best recipe
Author:
Burgoyne, John.
Edition:
First edition.
Publication Information:
Brookline, Mass. : Boston Common Press, [1999]

©1999
Physical Description:
560 pages : illustrations ; 29 cm
Language:
English
Subject Term:
Added Uniform Title:
Cook's illustrated.
ISBN:
9780936184388
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Item Holds
Searching...
TX715 .B48566 1999 Adult Non-Fiction Central Closed Stacks
Searching...
Searching...
TX715 .B48566 1999 Adult Non-Fiction Work Room
Searching...
Searching...
TX715 .B48566 1999 Adult Non-Fiction Open Shelf
Searching...

On Order

Summary

Summary

Founded in 1980, Cook's Illustrated (formerly Cook's Magazine) has emerged as America's Test Kitchen, renowned for its near-obsessive dedication to finding the best methods of American home cooking. The Best Recipe presents a collection of edited, organized, and annotated recipes plus more than 200 illustrations.


Table of Contents

Christopher Kimball
Acknowledgmentsp. ix
Introductionp. xi
Chapter 1 Soupsp. 13
Chapter 2 Saladsp. 33
Chapter 3 Vegetablesp. 59
Chapter 4 Pastap. 99
Chapter 5 Beans and Grainsp. 121
Chapter 6 Poultryp. 135
Chapter 7 Beefp. 189
Chapter 8 Porkp. 221
Chapter 9 Lambp. 241
Chapter 10 Grilling and Barbecuingp. 257
Chapter 11 Stewsp. 273
Chapter 12 Fish and Shellfishp. 291
Chapter 13 Pizza, Focaccia, and Bruschettap. 331
Chapter 14 Yeast Breadsp. 349
Chapter 15 Muffins, Biscuits, and Quick Breadsp. 373
Chapter 16 Eggsp. 403
Chapter 17 Cookies, Brownies, and Barsp. 413
Chapter 18 Cakesp. 441
Chapter 19 Pies and Tartsp. 479
Chapter 20 Crisps, Cobblers, and Other Fruit Dessertsp. 501
Chapter 21 Puddings, Custards, and Soufflesp. 515