Editors of Cook's Illustrated Magazine

The Cookbook that settles disputes about the best way to make pancakes, chocolate chip cookies, and the whole range of wonderful staples of the American diet. Should you skin red potatoes before mashing them? Drop dumpling dough or cut it with a biscuit cutter? Substitute butter for shortening when baking? These people know the answers and they explain them with pictures. How cool is that?!

This book has been with me for ages and most of the recipes in here were tried and experimented and this has been a great contributor of my foundation of cooking. Every recipe has been presented with clarity very easy to follow and most of the ingredients are accessible in my local supermarket. It is very detailed and thorough and every meal is a chefs' work of art. I just love this cooking book its amazing.

Tip 394 Pastry Bag: Filling the Bag, made use of a Pilsner glass to pipe icing on a Drom John Avery The Czar clone chocolate stout cake.
Tip 94 Cakes: improvising a cover, salad spinner bowl covering a blueberry muffin cake.

Some good recipes, but difficult to search, read & follow!