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The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

Recent Reviews

Toasted Nut and Parsley Pesto reviewed by Peckish Sister

12th May 2020

Parsley, olive oil, pecans and garlic. I enjoyed toasting the garlic on top of my new gas range until it was brown and soft. Be careful as two of the cloves burst open with a splatter. Don't be over generous with the parsley and pecans as I was, as the...
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Ratatouille reviewed by Peckish Sister

29th February 2020

This family favorite is the only way I have been able to eat eggplant, perhaps because it it salted, any excess moisture squeezed out and then roasted at a high temperature. If I am in a real hurry I use canned tomatoes and dried herbs. Last night I made...
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Foolproof Double-Crust Pie Dough reviewed by BethNH

25th October 2015

My pie crust making abilities are temperamental at best. I was happy with one recipe I was using but the last two times it's been more like cardboard. This recipe is super easy. The addition of vodka for part of the moisture prevents gluten from forming....
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Best French Onion Soup reviewed by BethNH

27th January 2015

Made during the Blizzard of 2015. At the last minute we braved the grocery store lines before the blizzard hit to pick up the ingredients for this soup. Basically, onions, chicken broth, beef broth, some French bread and some Swiss cheese. Despite...
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