Average Reviews:
(More customer reviews)It fascinates me that many of the posted reviews are not based on making the recipes but rather on a quick skim and estimates/assumptions about cost or ease of preparation. To my mind, the only measure of a cookbook's value is in the cooking. Flashy pictures, an attractive font type, and easy navigation are great, but if the recipes don't deliver, who cares? And if the recipes are great, does the other stuff really matter? Nevertheless, this book delivers on all fronts.
I have made about a dozen of the new recipes from this book, and had already made another 10 or 20 that had appeared on the Cook's Illustrated website, magazines, or other books. Some of these are true knockouts (saag paneer, spicy caramel catfish, Indonesian fried rice, elote, camarones a la plancha) and I have found none that are anything less than really good food (green beans with cilantro, French Onion soup, Indian Vegetable Curry). As a bonus, some of these recipes are actually much easier, cheaper, and healthier than the more elaborate, fat-laden inventions I usually associate with CI.
Yes, there are repeats from other sources, but I don't know how this could be avoided. The pad thai and panna cotta recipes really are near perfect--how could you leave those out of an international cookbook? And why would you make needless variations on already great recipes? Yes, there are missteps (for example, the first recipe in the Indian section includes beef). True, there is no table of contents, but the organization couldn't be clearer or more intuitive--by region, then by type of dish.
Buying and cooking from this book will give you an in-depth introduction to most of the world's cuisines--it's one of the largest books CI has delivered. The recipes are far more reliable than you're likely to find picking up a random Thai or Spanish cookbook. I've had a great time making these recipes, and I really hope Cook's Illustrated continues in this vein.
Click Here to see more reviews about: The Best International Recipe
Tired of complicated ethnic dishes with hard-to-find ingredients or recipes for classic European dishes that require a year of cooking school to master? We were. Here are more than 300 foolproof recipes that demystify the world's greatest dishes.For the landmark classic The Best Recipe, America's Test Kitchen developed the best versions of homespun favorites like macaroni and cheese, pot roast, blueberry muffins, and more. In The Best International Recipe, the test kitchen travels father afield to bring you the best and most exciting cooking from around the world. The more than 300 recipes have been tested dozens of times to ensure success in the kitchen.Throughout The Best International Recipe, you'll find features that make this collection especially home cook friendly: Pantry spotlights offer clear explanations of ingredients and what to look for, and in some cases, what you can substitute without compromising flavor. Specialty equipment (and substitutions) are highlighted as well, so you won't waste money on equipment you don't really need (hint: You don't need a paella pan to make paella). Core techniques highlighted throughout the book explain essential methods that you can apply to all of your cooking, such as getting the most from spices and a method for making buttery tart dough that won't leave you feeling frustrated.Whether you want to make spicy pork tacos to rival those found on the tables of Mexico or learn how to make chicken as juicy as the French, The Best International Recipe is your essential guide to the best cooking from around the world.
Get 35% OFF
Click here for more information about The Best International Recipe
0 comments:
Post a Comment