Favorite Italian dishes updated for the home cook. What's the best way to prevent ricotta cheesecake from becoming watery? Is there a trick for coaxing more flavor from basil when making pesto? Does bread flour self-raising flour make better pizza dough? In an exhaustive effort to answer these questions and hundreds more, the editors of "Cook's Illustrated" magazine have conducted hundreds of kitchen tests. The result is "Italian Classics", a 496-page award-winning cookbook packed with recipes, food tastings, equipment testings, and cooking tips straight from the Cook's Illustrated test kitchen. Designed with the home cook in mind, this collection of classic Italian recipes has been stripped to the bone and then reworked, updated, and improved so that each recipe is as close to foolproof as we can make it. More than 300 recipes cover the wide range of Italian home cooking, from Tuscan pork roast, and risotto, to tomato and bread soup, vegetable lasagne, and strawberries with balsamic vinegar. Learn to cook less well-known regional recipes such as steak Fiorentina, baked peaches stuffed with amaretti, and stracotto, an Italian pot roast. "Italian Classics" also contains more than 225 illustrations that will show you techniques such as how to peel garlic cloves quickly, how to roll out pasta dough, and how to assemble tiramisu. The book also includes dozens of no-nonsense equipment ratings and taste tests of supermarket ingredients. Find out why American pastas are every bit as good as Italian brands, which grater makes quick work of Parmesan cheese, and which electronic scale is our "best buy". You will also learn which type of pork chop - centre-cut or rib - is best for cooking and what the difference is between pancetta and bacon.

Italian Classics (Best Recipe)

Cookbooks, Food & Wine

Cook's Illustrated Magazine Editors

Regional & International

America's Test Kitchen

A comprehensive baking reference offers 350 recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts.

Baking Illustrated: A Best Recipe Classic

Baking

The definitive grilling encyclopedia for novices and experts alike The Cook’s Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills. And since outdoor cooking requires just the right tools and equipment, the editors of Cook's Illustrated share the results of their product tests in an extensive buyers guide where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid. Armed with the right equipment and instructions, you’ll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. You’ll find more than 450 recipes for all your favorites—steak tips, ribs, and barbecued chicken as well as some that will expand your repertoire—from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs. The Cook’s Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, such as how to cut beef for kebabs, trim beef tenderloin, and grill-roast a turkey. Whether you’re a novice outdoor cook or aspiring grill-master, this encyclopedic examination of one of America’s favorite pastimes will be your guide to foolproof grilling and barbecuing.

The Cook's Illustrated Guide To Grilling And Barbecue

Outdoor Cooking

Cook's Illustrated

MORE THAN 200 FULL-FLAVORED SOUP AND STEW RECIPES FROM AMERICA’S MOST TRUSTED TEST KITCHEN What’s the secret to great chicken stock? Which cut of meat makes the best beef stew? What’s the best way to thicken New England clam chowder? Do you really need to soak black beans before making soup? In an exhaustive effort to answer these and many more questions, the test kitchen simmered more than 6,000 pots of soup and stew. The result is this definitive collection of more than 200 recipes covering just about every soup and stew imaginable. Choose from perennial favorites such as Manhattan clam chowder, cream of tomato soup, Cincinnati chili, and beef barley soup or international recipes such as hot-and-sour soup, borscht, and miso soup.The Best Soups and Stews also contains 200 illustrations that show you how to cut up a chicken, defat stock, shape matzo balls, mince ginger, and much more. No-nonsense equipment ratings and taste tests of supermarket ingredients are also included. Find out which supermarket chicken broth received our highest rating, which blender turns out the smoothest pureed soups, and which pot is best for making stews. With this book at your side, we guarantee that you will never turn out a bland pot of soup or a greasy stew with tough stringy meat—in fact, cooking favorite and new recipes will be easy and foolproof.What separates great corn chowder from the pack? For deep corn flavor, grate ears of corn to create a thick pulp bursting with fresh corn flavor, then add whole kernels at the last minute. And for richness and smoky flavor, sauté salt pork and leave it in the chowder as it simmers.What is the secret to rich-tasting beef stew? First, use beef chuck and cut your own stew meat (for consistency of texture and flavor); then skip the flouring step—floured meat gives stew a weak, less beefy flavor. And for the perfect texture overall, cook the stew in the oven after browning the meat and add the vegetables in stages.How do you make the ultimate French Onion soup? The best French onion soup starts with caramelized red onions (they have the most intense sweetness and complexity of flavor) and two types of broth—chicken and beef broth. And for the perfect cheesy crust, use Asiago for flavor and Swiss for meltability.How do you make great chicken cacciatore? Start with skin-on, bone-in chicken thighs for the deepest flavor, then discard the skin after the initial sauté to prevent the stew from becoming greasy. Add portobellos for earthy flavor and build a robust sauce with red wine and a Parmesan rind.

The Best Soups & Stews (Best Recipe)

Main Courses & Side Dishes

Americas Test Kitchen

See the best price to sell, buy, or rent books by Cook's Illustrated Magazine Editors. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Cook's Illustrated Magazine Editors

See the best price to sell, buy, or rent books by Cook's Illustrated Magazine Editors. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Italian Classics (Best Recipe)

Baking Illustrated: A Best Recipe Classic

The Cook's Illustrated Guide To Grilling And Barbecue

The Best Soups & Stews (Best Recipe)