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• Editors of Cook's Illustrated,

The Best Recipe: Soups and Stews is the result of testing more than 6,000 recipe variations for America's favorite soups and stews, from chicken noodle soup, clam chowder, and French Onion soup to bouillabaisse, chicken gumbo, and chili. They cover the basics, from which equipment works best to secrets for making quick, rich-tasting chicken stock. They share the secrets for turning out a great bowl of soup or stew, including where to simmer stews (use the oven, not the stovetop), how to puree vegetable soups (the blender, not the food processor, worked best), and what sets a decent beef stock apart from a great beef stock (it's the meat, not the bones). For beginners and advanced cooks, The Best Recipe: Soups and Stews is sure to become an indispensable kitchen companion.

Includes:

More than 200 recipes, perfected in the Cook's Illustrated Test Kitchen.

More than 200 hand-drawn illustrations that demonstrate cooking techniques in step-by-step detail.

An equipment buyer's guide.

Surprising results of blind tastings of food ingredients.

The science of cooking explained, they tell you why and how recipes work.

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