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Title: The Best Recipe: Grilling and Barbecue by Editors of Cook's Illustrated Magazine ISBN: 0-936184-51-5 Publisher: Boston Common Press Pub. Date: 01 January, 2001 Format: Hardcover Volumes: 1 List Price(USD): $29.95 |
Average Customer Rating: 4.89 (9 reviews)
Rating: 5
Summary: A cookbook for cooking geeks!
Comment: I know of no other cookbook that goes through such rigorous experimentation in order to come up with the best possible recipes. The editors don't just cover ingredients, but they also cover tools and techniques in wonderful detail. For the really inquisitive, they also offer scientific explanations behind various cooking techniques like brining. The chapter on beef burgers alone is worth the price of the book, offering insightful hints on how to choose the meat, how to shape the patties, and how to cook them. Then, to ensure that no other book on grilling even comes close, they offer separate cooking instructions for charcoal vs. gas grills FOR EVERY RECIPE.
Truly amazing.
Rating: 5
Summary: Loads of info here
Comment: Several months ago my Dad passed on to me about 10 of his old Cooks Illustrated magazines to read. They didn't seem very impressive on the outside, no glossy photos or pictures to look at. But I leafed through the magazines and just loved the no nonsense feel of the magazine. So when we bought a grill and I saw that Cooks Illustrated did a Grilling Recipe book, I knew I would get it...and all the positive remarks the book had also encouraged me. It arrived, and gee, it still didn't have pretty color photos either, but I got over it quickly and reminded myself that I didn't need to see how a chicken leg looked for the 100th time anyway. There are plenty of illustrations though, which are helpful when they describe a technique for you to do, such as making hamburger patties so they don't turn into tennis balls on the grill. The book provides a separate recipe for each food, depending on whether you are using a charcoal or gas grill. How many times have you bought a cookbook and made a recipe and afterwards thought, "that really wasn't very good, why did they put that recipe in there, just for filler?"? Well, with Cooks Illustrated you can be confident the recipes were thoroughly tested and tasted, and if it didn't taste good, it wasn't included. To me, understanding why a recipe works (and this book explains why they do), makes it easier for me to cook, and it expands my knowledge of cooking, so I can use what I learned on other meal preparations. I had never heard of brining myself until this book, and I tried the brined pork chops on my grill...YUMMMY, nice and juicy and simple to do. I bought another grilling cookbook at the same time, How to BBQ by Raichlen, and I have compared the instructions/recipes for different foods and often they are similar but do have variations of methods. If I could only keep 1 of the 2 books, I would keep this one due to the information it gives. For example, one page has 4 paragraphs on salt. There is kosher, sea salt and regular table salt. If a recipe told me to use kosher salt in the past, I would just pick up my old salt shaker and use that instead. This book tells you what the difference is and so I finally bought some kosher salt for the spice rubs. It might not make a huge difference in the long run, but the kosher salt is inexpensive and I want to continue and try to improve taste. I'm not knocking the other book I bought, and I prefer to have options available to me, but to me this book provides you with a foundation on which to build on, so when other books tell you to do something a certain way, you can use what you learned from Cooks Illustrated to make somebody elses recipe a little better. Go for it, don't just follow a recipe, learn how and why it works the way it does!
Rating: 5
Summary: The first book I reach for when I grill.
Comment: Another great book from Cook's, covering all the basic aspects of grilling. The recipe for slow cooked ribs is excellent. The brining technique for grilling chicken is one of the most important discoveries I've ever made. I refuse to eat any chicken that hasn't been brined!! Recipes are very informative and easy to follow. Unfortunately this book comes with the old-style, AWFUL Cook's Illustrated index, which is impossible to use. I've addded my own annotations in order to make it useful. All in all, this is a great book!!
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Title: The Best Recipe by Editors of Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Editors of Cook's Illustrated Magazine ISBN: 0936184388 Publisher: Boston Common Press Pub. Date: 10 September, 1999 List Price(USD): $29.95 |
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Title: The Best Recipe: Soups & Stews by Cook's Illustrated Magazine Staff, Cook's Illustrated Magazine, Jack Bishop, John Burgoyne, Editors of Cook's Illustrated Magazine ISBN: 0936184531 Publisher: Boston Common Press Pub. Date: 15 September, 2001 List Price(USD): $29.95 |
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Title: Italian Classics (The Best Recipe Series) by Cook's Illustrated Magazine, Carl Tremblay, Daniel Van Ackere, John Burgoyne ISBN: 0936184582 Publisher: Boston Common Press Pub. Date: 15 September, 2002 List Price(USD): $29.95 |
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Title: American Classics (The Best Recipe Series) by Cook's Illustrated Magazine ISBN: 0936184558 Publisher: Cook's Illustrated Pub. Date: April, 2002 List Price(USD): $29.95 |
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Title: The Quick Recipe (The Best Recipe Series) by Cook's Illustrated Magazine ISBN: 0936184663 Publisher: Cook's Illustrated Pub. Date: March, 2003 List Price(USD): $29.95 |
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