Review by Booklist Review
Over the last quarter-century, curious and ambitious cooks have followed bimonthly issues of Cook's Illustrated magazine for both inspiration and technical expertise. This latest collection brings together the magazine's most significant and revealing recipes from 25 years of testing and retesting recipes to uncover techniques that bring good sense into kitchens and rate plaudits in dining rooms. Although recipes featured here are in general well reasoned and worthwhile, the real value of each featured dish comes with the chefs' essays on how these recipes were developed, documenting steps and missteps that led to a final, definitive version. Home cooks focused on kitchen originality and culinary science can glean much to unleash their own now well-informed imaginations. Many ethnic traditions appear here, and there are also ideas for classic diner-style burgers and a sampling of pasta sauces, all fundamental to a modern American cook's basic repertoire.--Mark Knoblauch Copyright 2018 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
This dense and satisfying volume commemorating the 25th anniversary of Cook's Illustrated is packed with the collective results of kitchen experiments-each of which lasted six weeks in the test kitchen. Chatty, informed contributors offer advice on everything from hard-boiling an egg that one can peel cleanly to crafting a brownie with the dense chew of one's beloved box-mix squares of childhood. Recipes are classics: pulled pork (with instructions on cooking both Texas-style and Mexican), pad thai (with tamarind and DIY dried shrimp), and chocolate chip cookies (use one tray, not two, for even baking). Each recipe includes the original issue date and an empathetic narrative ("Serving pumpkin pie at Thanksgiving is an exercise in futility," one begins) about how and why the recipe was developed. Additionally, there are illustrated tips galore for chores like breaking down chicken wings (cut them into drumettes, midsections, and wingtips) and folding foil packets. All aspects of cooking are explored, and the exactitude is comforting and never fussy. (The editors, for instance, use a respirometer and a balloon to measure the effects of temperature on yeast.) This volume is sure to be a popular choice as a gift for college grads and others just starting to make their way in the kitchen. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
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