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The Science of Good Cooking (Cook's Illustrated Cookbooks)

Recent Reviews

Deep Dish Quiche Lorraine reviewed by Queezle_Sister

14th February 2015

A very involved recipe, but one sure to please. Just making the crust takes a full day - the most ingenious part is brushing it with egg white after cooking (to for a barrier to the liquid filling, keeping the crust crunchy). A lot of bacon, spiced...
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Ultimate Banana Bread reviewed by Queezle_Sister

25th November 2014

Fussy recipe is right, and an interesting process, but I'm not sure that the outcome was worth the extra effort. The idea is to increase banana flavor by extracting and then reducing the juice, rather than just add more banana (and risk a gummy texture)....
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Hungarian Beef Stew reviewed by jenncc

23rd February 2014

Nice hearty goulash that cooks in oven rather than stove top. This recipe skips the sear of the beef (which I do usually) and achieves most of it's flavor from a paprika, roasted red pepper/tomato paste mixture. Beef turned out very tender and delicious....
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Ultimate Banana Bread reviewed by jenncc

4th January 2014

This recipe is fussy but delicious. It was moist and full of banana flavor. You place the bananas in the microwave to soften the bananas and release their juices, which you reduce then add to the batter. I was short 1 banana so I did not top the bread...
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