Cook’s Illustrated magazine, champion of a thoughtful and no-nonsense approach to home cooking, is celebrating its 25th anniversary by giving us a present—Cook’s Illustrated Revolutionary Recipes. The “revolution” here is not exotic ingredients or wild flavor combos; it’s an insistent pursuit of perfect recipes and the foolproof way to make everything from poached eggs and the crispiest of Crispy Fried Chicken to rich Ragù alla Bolognese or a No-Knead Brioche. Each of these 180 recipes is a master class, starting with an essay that breaks the dish apart and explores how and why it works. Included along with the carefully detailed cooking directions, black-and-white photos and line drawings are tips on techniques and prep, what to look for when buying ingredients and intriguing variations to extend your repertoire.
This article was originally published in the November 2018 issue of BookPage. Download the entire issue for the Kindle or Nook.
