The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

928 Pages·2011·22.57 MB·English

THE COOK’S ILLUSTRATED COOKBOOK

Copyright © 2011 by the Editors at America’s Test Kitchen All rights reserved. No part of this book
may be reproduced or transmitted in any manner whatsoever without written permission from the
publisher, except in the case of brief quotations embodied in critical articles or reviews.
America’s Test Kitchen
17 Station Street, Brookline, MA 02445
Library of Congress Cataloging-in-Publication Data The cook’s illustrated cookbook : 2,000
recipes from 20 years of America’s most trusted food magazine/ by the editors at America’s Test
Kitchen ; illustrations by John Burgoyne. -- 1st ed.
p. cm.
ePub ISBN: 978-1-936493-13-5
1. Cooking, American. 2. Cookbooks. I. America’s Test Kitchen (Firm) TX715.C78545 2011
641.5973--dc23
2011025965
Hardcover: $40 US
Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1
Distributed by America’s Test Kitchen
17 Station Street, Brookline, MA 02445
Editorial Director: Jack Bishop Executive Editor: Elizabeth Carduff Senior Editor: Lori Galvin
Contributing Editors: Keith Dresser, Louise Emerick,
Elizabeth Emery, Kate Hartke, Rachel Toomey Kelsey, Dawn Yanagihara, and Dan Zuccarello
Editorial Assistant: Alyssa King Design Director: Amy Klee Art Director: Greg Galvan
Designers: Beverly Hsu, Tiffani Beckwith, and
Sarah Horwitch Dailey Front Cover and title page Artwork: Robert Papp Illustrator: John
Burgoyne Production Director: Guy Rochford Senior Production Manager: Jessica Quirk
Senior Project Manager: Alice Carpenter Production and Traffic Coordinator: Kate Hux Asset
and Workflow Manager: Andrew Mannone Production and Imaging Specialists: Judy
Blomquist, Heather Dube, and Lauren Pettapiece Copyeditor: Cheryl Redmond Proofreader:
Debra Hudak Indexer: Elizabeth Parson
CONTENTS
Welcome To America’s Test Kitchen
Preface By Christopher Kimball Acknowledgments
Recipe Table Of Contents

Appetizers
CHAPTER 1
Salads
CHAPTER 2
Soups
CHAPTER 3
Chilis, Stews, and Braises
CHAPTER 4
Curries, StirFries, and Asian Noodle Dishes
CHAPTER 5
Pasta
CHAPTER 6
Rice, Grains, and Beans
CHAPTER 7
Vegetables
CHAPTER 8
Poultry
CHAPTER 9
Meat
CHAPTER 10
Fish and Shellfish
CHAPTER 11
Grilling
CHAPTER 12
Eggs and Breakfast
CHAPTER 13
Quick Breads and Coffee Cakes
CHAPTER 14
Yeast Breads and Rolls
CHAPTER 15
Pizza, Calzones, and Flatbreads
CHAPTER 16
Cookies, Brownies, and Bars
CHAPTER 17
Cakes
CHAPTER 18
Pies and Tarts
CHAPTER 19
Fruit Desserts
CHAPTER 20
Pastry
CHAPTER 21
Puddings, Custards, and Frozen Desserts
CHAPTER 22
Beverages
CHAPTER 23

Test Kitchen Tips
Test Kitchen Illustrated Steps
A Note on Conversions
WELCOME TO AMERICA’S TEST
KITCHEN
This book has been tested, written, and edited by the folks at America’s Test
Kitchen, a very real 2,500-square-foot kitchen located just outside of
Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country
magazine and is the Monday-through-Friday destination for more than three
dozen test cooks, editors, food scientists, tasters, and cookware specialists. Our
mission is to test recipes over and over again until we understand how and why
they work and until we arrive at the “best” version.
We start the process of testing a recipe with a complete lack of conviction,
which means that we accept no claim, no theory, no technique, and no recipe at
face value. We simply assemble as many variations as possible, test a half-dozen
of the most promising, and taste the results blind. We then construct our own
hybrid recipe and continue to test it, varying ingredients, techniques, and