The Cook's Bible: The Best of American Home Cooking

by Christopher Kimball

The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

464 pages, Hardcover

First published October 1, 1996

Reviews

[Mike · Rating 3 out of 5]

This is by that annoying bow tie wearing guy from America's Test Kitchen.But he knows his shit.A lot of this is pretty basic.Good recipes,good descriptions of the hows and whys of everything.He says not to buy a steel or wet stone,get an electronic knife sharpener.This pissed me off,but I realized this book is for home cooks.A good quick reference guide.I thought it was like a "Cliff's Notes" of all the books I had in culinary school.Better than going to some stupid website for basic info.Good drawings on various techniques.

[Ben · Rating 3 out of 5]

If I hadn't already read McGee+Test Kitchen I probably would have 4-starred it. Some really useful reference bits in here and good debunking of common food myths. If you don't read either, you should probably buy this as a reference and improve your cooking.

[Aasinathena · Rating 4 out of 5]

This was a good book I bought from a thrift store but has to be updated and cannot be called as "The Cook's Bible". But referring to my library The America's Test Kitchen book "What Good Cook Knows" is also going in the same way this was written. Though I love that more than this one.LOL

[Sue]

My copy has an orange cover.

[Chris · Rating 5 out of 5]

Best cookbook in my collection, hands down.

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Worth reading

[Andrea James · Rating 4 out of 5]

I've learned quite a lot from watching America's Test Kitchen and felt that it was a shame that Christopher Kimball played a character who feign a lack of knowledge and claimed that he usually fails to cook whatever the show featured that day. The character didn't seem credible and the tone felt childish and patronising.

The book on the other hand is how I would have liked Christopher Kimball to be on the show - the writing felt more genuine and authentic. I've not given it 5 stars only because I think it could have done with some photos...not beautiful glossy food porn type of photos but clear process pictures of "this is the what you are aiming for at this stage of the cooking". His descriptions are good and they're easy to follow but it would have been even sharper with some pictures.

I love the tests and the results he shares.

For instance the table "what is the best proportion of egg whites to egg yolks and what is the best baking temperature" for soufflés. He describes the appearance and texture of different proportions so that you can make your own adjustments depending on the texture that you prefer. And he describes what happens when the soufflé in different conditions (water bath, container with sloping sides and so on).

Throughout he tests old wives' tales and traditional practices to see if they make any difference to final dish and busts commons myths as well. All of which I found very helpful.

All in all a terrific book that I would recommend to anyone who wants to know the reasons behind cooking methods, troubleshoot and improve the results of their cooking efforts.

[Jennifer · Rating 4 out of 5]

I love the methods used in this book; take cook, down-to-earth recipe, do experiments that I sometimes wish I had the time and resources to do, and share the results. I've loved the Cook's Illustrated magazines and books ever since I was introduced to them a few months ago. Still, it's easier for me to just check them out from libraries right now, especially since I'm not a huge seafood fan. A fun look at the science of cooking, but with some love.

[Holly · Rating 4 out of 5]

A classic that all should have on their shelves. I loved the explanations and the steps Kimball has taken to find the "perfect" basic recipe. My only complaint is WHERE ARE THE PICTURES? I love a cookbook with pictures.

[Dee · Rating 4 out of 5]

Great for the "advanced beginner." I like the concept of the "master recipe" that is then altered for variations.