The “Best” Recipes from the last six years of Cook’s Illustrated magazine!
More Best Recipes starts where the bestselling The New Best Recipe*, which featured the very best of our first 10 years of magazine publication, left off. Our dedicated staff of test cooks and writers have winnowed down the previous six years’-worth of recipe development to collect their top discoveries for your favorite recipes.
More Best Recipes features 650 of the best recipes from the last six years, as well as up-to-date equipment ratings, supermarket ingredient tastings, and invaluable teaching guides and step-by-step illustrations.
Along the way we improve and modernize classic American dishes—recipes like Slow-Roasted Beef, where we show you how to turn an inexpensive cut like eye round into a buttery, tender roast that rivals beef tenderloin in flavor and texture; a surprisingly simple approach to baking bread (almost no kneading!) that yields a loaf with an artisan-style crust, and a recipe for yellow layer cake with all the fluffy tenderness of a mix, but without the artificial flavors.
From soup to desserts, you'll find family favorites like Buffalo Chicken Wings, French Onion Soup, American Potato Salad, Four-Cheese Lasagna, Crisp Roast Chicken, Pan-Seared Inexpensive Steaks, Glazed Pork Tenderloin, Slow Cooker Pot Roast, Blueberry Muffins, Skillet Pizza, Brown Sugar Cookies, and Old-Fashioned Chocolate Layer Cake. We’ve also included recipes specifically designed make-ahead recipes and recipes designed just for two servings.
As with all of our books, you’ll find our best money-saving equipment ratings and taste tests to steer you in the right direction when making purchases large (stand mixers) and small (capers). Featured up-to-date ratings and testings include cutting boards, vegetable peelers, and baking equipment to butter, balsamic vinegar, ricotta cheese, dark chocolate, breakfast sausage vanilla ice cream, and dozens more.
* There is no overlap of recipes between More Best Recipes and The New Best Recipe.