Cover image for Restaurant favorites : at home
Restaurant favorites : at home
Publication Information:
Brookline, Mass. : America's Test Kitchen, [2003]

Physical Description:
xiii, 418 pages : illustrations ; 29 cm
General Note:
Includes index.

"A best recipe classic."
Added Uniform Title:
Cook's illustrated.

America's test kitchen (Television program)
Format :


Call Number
Material Type
Home Location
Item Holds
TX714 .R47 2003 Adult Non-Fiction Non-Fiction Area-Oversize
TX714 .R47 2003 Adult Non-Fiction Open Shelf

On Order



Would you like to cook restaurant recipes at home? Have you ever been tempted to make a restaurant recipe only to be disappointed by the results? The editors of Cook's Illustrated set out to find out how to make restaurant cooking at home a reality. After collecting together hundreds of recipes they selected 150 recipes that excited them most and spent thousands of hours in their test kitchen making those recipes work. They trimmed each recipe to its essentials without compromising on flavour or visual appeal. Restaurants usually prepare huge batches of food, so the recipes were reworked to serve 4 rather than 40. As a result, Restaurant Favourites at Home offers tried and tested recipes for starters, soups, salads, main courses, side dishes and desserts as well as the usual wealth of tips, tastings and equipment tests that are so much a part of all the Cook's Illustrated recipe books.

Reviews 2

Publisher's Weekly Review

The editor and founder of Cooks Illustrated magazine and his devoted staff turn their culinary skills to the deconstruction of complicated restaurant recipes in this solid cookbook, which captures "the magic of five-star recipes without the madness of their execution." With the intention of simplifying and clarifying restaurant fare, the authors tested and retested complicated instructions and ingredients and pared them down to their essential elements. Thus, Insane Truffle Soup, served at Tru in Chicago, becomes Sane Truffle Soup, a recipe that keeps the essence of truffle flavor without blowing the home cook's budget. And Le Bernardin's Tuna Tartare with Piquillo Peppers, Roasted Tomatoes and Spicy Sweet Potato Tuiles becomes Tuna Tartare with Sweet Potato Crisps, where the roasted tomato garnish is replaced with sweet potato chips, which can even be purchased at a store. Hard-to-find or expensive ingredients and kitchen tools are substituted and replaced with easier to find equipment, and vague instructions are made more precise. Kitchen tips abound: among other suggestions, the editors offer advice on how to shred cheese without making a mess, peel and segment an orange and choose the correct cooking oil for any recipe. The novelty of some of these dishes, such as Green Eggs and Ham, will delight enlightened eaters. A fine addition to Cook's Illustrated's excellent book series, this volume should please cooks of all stripes. (c) Copyright PWxyz, LLC. All rights reserved All rights reserved.

Library Journal Review

For their latest project, the editors of Cook's Illustrated magazine asked food editors and other culinary professionals across the country for their favorite restaurant recipes and then selected 150 of their choices for inclusion here. They streamlined and otherwise adapted the dishes for home kitchens, making substitutions for obscure (or prohibitively expensive) ingredients and cutting down on preparation times wherever possible. Overall, their results are impressive, although, in a few cases, the original chef might be a bit surprised at the latest incarnation of a signature dish. Headnotes explain in detail how and why the editors made changes, and there are dozens of useful tips (from both chefs and the test kitchen), boxes on ingredients taste tests, information on tools and techniques, and step-by-step illustrations, along with color and black-and-white photographs. For most collections.(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted. All rights reserved.