The New Best Recipe

by Cook's Illustrated (Editor), John Burgoyne (Illustrator), Carl Tremblay (Photographer)

The flagship book of the award-winning, best-selling series, is back-bigger and better than ever. Fully-updated and double the size of the original, this new edition boasts 22 chapters covering 1,000 foolproof recipes. 40% new recipes pack this 1,000-page, one-stop source for the best-tested recipes in America.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Food and Drink

1000 pages, Hardcover

First published January 1, 1995

Reviews

[Michele · Rating 5 out of 5]

It's hard for me to name my favorite cookbook - largely because I have nearly 500 of them and if truth be told I read them more than cook from them. But if one of my clients or friends wants to know what book to add to their collection, this is near the top of the lists.

Brought to you by the editors of Cook's Illustrated magazine (our friends from America's Test Kitchen), this book has taken all the trial and error and guesswork out of the recipes included - and the two inch thick book boasts 1000 recipes! The chefs behind these recipes have tried everything possible - wondering how to make the best pot roast? They tried every cut of meat imaginable, cooked in every way possible, to arrive at the very best results, then share that recipe with you. If you're a real foodie you can read about their experimentation - but if you just need the right recipe pronto, then skip the explanation and start cooking, assured that you'll have a wonderful result.

I've taken to giving this cookbook as a wedding present - it's a great book to get anyone cooking great!

[Ira · Rating 5 out of 5]

I may have given this 5 stars, however, this book has ruined the lives of many. Yes, I did make the most delicious bakes of my entire life, but at what cost? Sure, the pastry cream was life altering, but the verbal abuse at every turn was TOO MUCH. One time I woke up and it was in my bed. Tired of being gaslit into whipping 20 eggs for an hour but lord knows I’ll do it again.

[Abbie · Rating 5 out of 5]

This book has great, solid, totally doable recipes (even for a person with a more frugal than gourmet budget), and I totally geek out on their scientific-method-style approach. I have to say, though, that the introductions to their recipes consistently amuse me. Almost all follow this format where they say "every version we could find of this item was insipid and embarrassing, with undesirable flavors and a texture no one could enjoy. We set out to see if we could salvage the reputation of this undeservedly wronged food." If every version you could find was so tragic, what made you want to make the dish in the first place? "Man, this food is ass! I think I'll try to cook it at home!"

[Maren · Rating 5 out of 5]

I love this book! I look here first when dealing with cuts of meat I haven't cooked before. It also helps me decide how I want my animals butchered (I buy whole or half animals from local ranches)--it can be daunting to sort through all the different options. I have used many, many recipes from here and expect to use many more in the future. I get top-notch results and feel confident that my time in the kitchen will be well-spent if following a recipe I found here.

[Heather Shaw · Rating 5 out of 5]

I love poached eggs, but I've never been able to make them well. When I tried the recipe in this book, they came out Perfect. Perfect, I tell you. And they've been perfect ever since.

I love waffles, but I've never been able to make them well. When I tried the recipe in this book, they came out Perfect. Perfect, I tell you. And they've been perfect ever since.

I love mashed sweet potatoes, but I've never been able to make them well. When I tried...well, you get the idea.

If you've ever cooked something, and it came out great, then you cooked it again, the same way, you swear you did it exactly the same, but it flopped: this book is for you. Find out WHY things work, and you'll never flub a recipe again!

[Eve Rickert · Rating 5 out of 5]

This is absolutely my go-to cookbook to learn the basics of How to Cook Everything. My copy is filled with notes and falling apart. An essential staple for anyone who cooks.

[Amy · Rating 4 out of 5]

The American Sandwich bread recipe is the best. So many good things in here. Only difficult thing is its huge size.

[Angela · Rating 5 out of 5]

I wasn't that excited when my mom got me this book as a Christmas present. I mean, how many cookbooks does one girl need? Then I started reading it and getting excited: I LOVE that someone has already done the work that a good cook would do. The reason great cooks are great cooks is that they try recipes, tweak them, try again, till they arrive at THE best recipe for something. Since I don't cook that much, the chances of me ever becoming a great cook by my own unaided efforts are pretty slim. But this book just might help ease the pain of that sad fact: I get to benefit from all sorts of work and experimentation, and just sail in and make these fabulous things. They do a nice job of telling the "story" of each recipe; how they adjusted, tweaked and arrived at the recipe they're posting. Lovely concept, very well done. It would be great if there were photographs of the various recipes, but I suppose that would make the price quite a bit higher - and photos aren't something you actually need - so I'll keep the five star rating set on this one.

[Snusmumeriken · Rating 4 out of 5]

As usual Cook's Illustrated hits it out of the park. Incredibly thorough and comprehensive. I'm surprised that the CI books haven't culturally become the new Joy of Cooking to be honest. I assume it'll happen in time.
The one thing I will say is that CI tends to always be... rather (wasp) American. The spices need to be seriously amped up and some non-American dishes are slightly disappointing. My other comment is that although I deeply appreciate their detailed approach, sometimes we really don't need a recipe where you have to grill one thing, bake another, fry another, all in the name of perfect texture or somesuch... I am blatant overachieving perfectionist, so when I say that sometimes even *I* find CI to go overboard... that's an astonishing level of overwrought for a recipe. XD But all in all a fantastic cookbook, should be a household staple.

[W Todd Kaneko · Rating 5 out of 5]

This is a pretty killer book. I think that there could be more recipes in the book, given how huge it is, but that isn't really the book's agenda. The authors have tested several versions of the recipes to determine what techniques and ingredients produce the best results. I had no idea that you should cover fried eggs while they cook so that the tops will steam-cook. Nor did I know how superior oven-fried bacon can be to the normal pan-frying. Who knew that frozen spinach makes a better spinach dip than fresh spinach? Of course, I haven't tried every recipe out yet, but it's nice to have this kind of guidance for a beginning cook.

I got mine at Costco for pretty cheap last year, I think. It's even cheaper now if you get a copy online. A bargain for the knowledge it imparts.

[Sara · Rating 5 out of 5]

When the folks at Cook's Illustrated say "exhaustively tested," they mean exhaustively tested. Each recipe in here has been deemed the best and so far, I can't disagree. A good, basic, bare bones cookbook, it is a great launching-off point for any cook - beginner or otherwise.

[Kathryn · Rating 5 out of 5]

Although I would much rather call Berit to ask her what I should do with ____________? I find myself often referencing this very large compendium of almost everything I like to eat. It may even replace Betty the Crock as my go to cookbook. I wonder what my mother will say?

[Emily · Rating 5 out of 5]

This book has yet to let me down. I have made countless recipes from this book, each one with clear cut instructions and detail. It is my "go to" book. I shouldn't have been surprised, in my experience, everything Cooks Illustrated has put out has been of good quality.

[Tonya Robbins · Rating 5 out of 5]

I'm such a closet cooking nerd: I bought this book completely because of the cover! I've been trying to make an acceptable Flan since I was a teenager. Anyhow, great recipes and YES it teaches you how to make a Flan in a few steps with good descriptions and easy to follow directions. Recommend!!

[Leif Erik · Rating 5 out of 5]

I've yet to go wrong with anything from this one. The Chicken Marsala is particularly well-received by my audience.

[Deb · Rating 4 out of 5]

This is a great cookbook. Everything I have tried not only came out looking great but had great reviews! It is much more realistic on time required, etc. It is now my favorite cooibook.

[SheReaders Book Club · Rating 5 out of 5]

This book is filled with useful information!

[Jake · Rating 5 out of 5]

The New Best Recipe is the only cook book I've read that explains the why of cooking in such detail. For every recipe, they try several different techniques, methods, and procedures, while going into great detail about what works and what doesn't. Most importantly, they dive into why a certain way of doing things is better than another. For each recipe, the desired results are outlined at the beginning, followed by an in depth discussion on which things could be treated as variables. It turns out you don't need to constantly stir risotto for it's entire cooking process! And for potato salad, potatoes need to be seasoned while hot, then dressed while cold! I acquired this book from my local library, but I will seriously consider purchasing a copy of this book to keep as permanent kitchen reference material.

[Justin · Rating 4 out of 5]

This was a bit to heavy on the background and too light on the tips. For example, the book would say something like we tried boiling and it lost all of its flavor, then we steamed and that was pretty good but then we roasted and that was great. Imagine that with 10 times as many words for each recipe and you've got the idea. Just tell me that the veggie tasted crisper roasted!

In short, there are very many good ideas here but the verbosity and organization make them hard to find.

[Nada Sirvi · Rating 5 out of 5]

The New Best Recipe is fantastic! As someone who loves diving into the details of cooking, I appreciate how this book breaks down the science behind recipes. It reminds me of my own blog, Buono Recipes, where I share step-by-step recipes to help home cooks create delicious meals with confidence. If you enjoy well-tested, reliable recipes, you’ll find plenty of inspiration there too. Thanks for sharing this!

[William Burruss · Rating 5 out of 5]

If you want to dive into how a dish should be cooked, this is the book. Every once in a while you want to dig down and learn more about the dish, this is your book Cook’s Illustrated has to be the best.

[AJ Deala · Rating 5 out of 5]

One of the best cookbooks out there. They have taken the time to try dozen of different potential variations on classic recipes and then share with the things that worked or didn't work. Closest thing you can get to guaranteed results.

[Carrie · Rating 2 out of 5]

This book is massive. It is about 3 inches thick and crammed with recipes--as in, there is usually more than one on each page. But NO pictures!!! There are occasional sketches. Who wants to see a sketch of food?? I need pictures!! I can't get excited about any of these recipes.

[Jane]

This is a nice cookbook to have on hand for reference. It’s not a book one could actually sit and read, although that was my intention.

There are no photos of the finished dishes. This is really a cooking encyclopedia.

[Flossmoor Public Library (IL) · Rating 5 out of 5]

5 stars

- Ms. Jenn

[Mary · Rating 2 out of 5]

I have checked this book out of the library twice and been disappointed twice. The recipes are a lot of work and the results are just ok.

[Tammy · Rating 5 out of 5]

Plenty of great recipes. Definitely make the baked fries with garlic aioli! And plenty of others, but that’s the first one than I think of with this cookbook.

[Beth Thompson · Rating 5 out of 5]

Literally everything I’ve ever made from this book is amazing. We have a saying in our home “if a cooks illustrated recipe doesn’t come out well it was the chefs fault not the recipe”

[Jennifer Gillard · Rating 5 out of 5]

Hands down, best cook book on my shelf.

[aricely · Rating 5 out of 5]

Yummy food this book is making me hungry