Editors of Cook's Illustrated MagazineReseñas

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!

This is not our favorite "Cook's" cookbook. The recipes are solid and can help you scale down a dish that normally takes 3 hours into 30 minutes. However, there's nothing adventurous in here at all and very few vegetarian dishes. We just don't use the book all that much.½

Love the great - no dah ideas. Great illistrations to go with.

My go to first book when I am looking for a good recipe. I love the clear way things are explained and I love the testing that the Cook's Illustrated Magazine have put into each recipe here.½

This book is awesome. I've found a ton of quick tips for use around the kitchen that's saved me so much time and hassle.

One of my most-used cookbooks. "Quick" in this book doesn't mean microwaved in a minute. It means under 60 minutes. Most of the recipes I use seem to take between 20 and 40 minutes. The editors of Cook's Illustrated have taken truly terrific recipes and tested for the best shortcuts that maintain a high-quality result (for example, jarred roasted red peppers instead of home-roasted red peppers). I regularly turn to this book when I'm out of ideas and everything I've tried has been a hit with the whole family.

Not only do you learn what to do right, but they explain what not to do as well. As the other reviewer mentioned, the passages on brining are very informative!