A literal encyclopedia of recipes (culled from the magazine), this revision to Cook's Illustrated's popular The Best Recipe is almost double in size and includes more than 1,000 recipes. Cook's Illustrated is known for careful (some would say compulsive) testing of recipes with a focus on foolproof technique; detailed line drawings that take readers step-by-step through recipes; and opinionated guides that assert that their way is the best way. This methodology appeals particularly to a specific kind of cook, one with a primarily scientific rather than artistic or intuitive approach to cooking. Though there are a few photographs, readers who buy cookbooks for full-color photographs and personal anecdotes aren't likely to be drawn to this work. Twenty-two chapters cover appetizers to desserts. Even the simplest tasks, such as blanching vegetables or peeling an egg, are explained and illustrated in detail. More involved techniques include brining poultry and roasting a turkey. Pad Thai gets a full-page description with photographs to help home cooks learn how to properly soak the noodles. Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters.
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