The New Best Recipe (英語) ハードカバー – 2004/11/1
Kindle 端末は必要ありません。無料 Kindle アプリのいずれかをダウンロードすると、スマートフォン、タブレットPCで Kindle 本をお読みいただけます。
The updated version of a best-selling classic
Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. Now fully revised and expanded this new edition offers more than 1000 recipes for all your favorite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip cookies. There are also expanded tutorials on grilling, baking, stir frying and much more. This is the ultimate cooking resource for novice and experienced cooks alike.
This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
Now, any cook knows that even the most tested and perfected recipe might not be the best recipe *for them*, so of course I have tweaked a few of my favorite recipes in this book. I always make any recipe to the exact instructions first, then go from there with my adjustments. Other cooks will understand when I say that, sometimes when reading a recipe, you know it has potential but you see problems in the recipe. You want to try it, but you know you'll have to adjust it to make it work. With this cookbook, I know I am starting with a known good recipe. As well, because they explain so thoroughly, you have more information for when you want to try something different.
Two of my favorite recipes are the lamb tagine and the simple pot roast, both of which have given my Lodge cast-iron Dutch oven a number of good workouts. In the case of the pot roast, reading the "trial and error" portion was very useful, because the authors mention using a layer of aluminum foil between the lid and the pot when cooking (to prevent the roast from drying out), but they forgot to include that vital piece of information in the recipe itself. I know cooks who love this book but don't bother reading the "trial and error" portion, so they will have missed this kind of essential information.
I also had to add a few things to the index (I'm a professional indexer, so I notice this kind of thing)--things I read, then couldn't find anywhere in the index, so I had to page through the book to find again, or things that weren't indexed by the recipe title. But indexing is an art and a skill and I don't fault the book for not having a perfect index.
Even though this is an older book, recipes are forever. If you are on the fence about buying this book, get it. You won't regret it.
As other reviewers have mentioned, this book is encyclopedia-like in that it includes a variety of items. It's not comprehensive though, and mostly focuses on a few key standards in each category. For example, it doesn't have things like Chicken Paprikash, but does include more standard fried, baked, grilled chicken with a few variations on each. It doesn't have one of my favorite Belgian-based stews from another ATK book, but does have a standard beef stew with some variations. a Carbonnade, and a Beef Burgundy.
Personally, I could skip the entire chapters on lamb and seafood (which I don't eat), and frankly I don't need any more instruction on how to cook scrambled, fried, poached eggs. For someone looking for a book that covers a wide variety or a little bit of everything, this will be a great book for you. Almost like a Joy of Cooking.
I'm keeping it for the thorough explanations and food science, which is one of the most valuable things about ATK books in particular. The book is a bit unwieldy to read or to haul into the kitchen, and this is not a book is want to get any spills on as they are not glossy pages and would be ruined. Also, the book cover seemed too big for the book and with a book this heavy the last thing you need is a slippery, oversized cover. I threw it out and will just be careful not to dirty the plain white book.
I will update more as I cook through the recipes.
It tells you how to get from point A to point B and all the trails you could have taken but shouldn't along the way.
Any great recipe is found in the details. These recipes are those details not just how to make something...but how not to. Everyone likes to mess with a recipe and these guys tell you which way not to go if your going to try and fix what they are presenting. I like when they say "Well we started off with 20 roasts..." Now that is science.
Anyone who likes to hear how the failures turned out, as well as the successes will like this book.
Start with the chocolate chip cookies:
>Discussion on baking sheets
>Tasting chocolate chips
All just to make some cookies....all the recipes are like that. Not seeking to just make some food but the best that dish can be.
My only beef is that they don't put times at the front of a recipe. Total time; ? Prep time? Working time? Those impact greatly wether or not I will choose that dish or not.
I've tried several of the recipes in this book, and they came out great. The authors tested each recipe dozens of times until they get the flavor, texture, consistency, etc. right. But while the recipes are good, my favorite bits are all the other information they provide. Before each recipe, they discuss what they tried that did or didn't work, in case you also feel like experimenting or substituting ingredients. There are also sidebars with cooking techniques -- for example how to prep different cuts of meat, how to prep ingredients quickly and without hassle, how to handle dough for a recipe -- and where possible, they explain why doing it this way is better. These are tricks of trade that don't appear in normal recipes and were ignorant about before reading them here.
This book not only provides tried-and-true recipes, but reading it makes you a more knowledgeable and skilled cook.