by Editors of Cook's Illustrated Magazine, John Burgoyne
(Illustrator), Carl Tremblay (Photographer)
Founded in 1980, Cook's Illustrated (formerly Cook's
Magazine) has emerged as "America's Test Kitchen," renowned
for its near-obsessive dedication to finding the best
methods of American home cooking. Over the years, we've
tested 80 recipes for chocolate chip cookies, more than
70 recipes for gumbo, 40 versions of the peanut butter
cookie, and more than 20 versions of such simple recipes
as coleslaw, roast chicken, and hash brown potatoes. The
Best Recipe is a collection of the editors' picks from
the pages of Cook's Illustrated. The recipes have been
edited, organized, and annotated with in-depth descriptions
of how we developed the "best" recipe. And they appear
alongside dozens of equipment ratings and taste tests
of supermarket foods, as well as more than 200 illustrations
demonstrating the most efficient food preparation methods.
-- Amazon.com
The Baker's Dozen Cookbook: Become
a Better Baker with 125 Foolproof Recipes and Tried-and-True
Techniques
by Rick Rodgers (Editor) and Flo Braker (Editor)
Founded by cookbook author Marion Cunningham and professional
baker Amy Pressman, the Baker's Dozen, a Bay Area group,
helps its members bake better, sharing knowledge and
solving members' baking problems. Edited by Rick Rodgers,
The Baker's Dozen Cookbook, the group's first work,
includes 135 enticing recipes, from Sour Cream Pound
Cake and Almond and Chocolate Sandwich Cookies to breads
and other nonsweet baked goods. The book's great appeal,
however, lies in its lucid instructive material. New
and veteran bakers alike will find this collection a
true learning tool, which provides basic tutorials and
more-advanced explorations into the art of baking. --
Amazon.com
The American Country Inn and Bed and
Breakfast Cookbook
by Kitty Maynard, Lucian Maynard, Julia M. Pitkin
The best crowd-pleasing recipes from widely acclaimed
country inns and bed and breakfasts in the United States
are collected in this unique cookbook and travel guide.
One of the largest and most comprehensive books of its
kind, it includes inns from every state and 1,700 recipes.
-- Ingram
The Good Enough to Eat Breakfast Cookbook
by Carrie Levin and William Perley (Contributor)
Manhattan's tiny Good Enough to Eat restaurant is a
local treasure. Featuring delicious breakfast fare, it's
become the better-come-early stop of choice for fabulous
omelets, pancakes, blintzes, waffles, and more. The Good
Enough to Eat Breakfast Book, by the restaurant's chef-owner,
Carrie Levin, offers over 150 of the spot's best recipes
for its famed American dishes. Those of us who wish we
could eat breakfast three times a day, as well as anyone
hankering for the likes of a Vermont Cheddar-Apple Omelet,
Sour Cream Coffee Cake with Crumb Topping, and Lemon Poppy
Seed Waffles, will be delighted. -- Amazon.com
Martha Stewart's Hors D'Oeuvres Handbook
by Martha Stewart, Susan Spungen (Contributor), Dana
Gallagher (Photographer)
With Martha Stewart's Hors d'Oeuvres Handbook, Stewart,
along with Martha Stewart Living food editor Susan Spungen
and photographer Dana Gallagher, has created not just
a handbook but a dream book. The first 225 pages consist
entirely of beautifully photographed, exquisite nibbles,
tastes, and bites--and the following 270 pages give you
the recipes and instructions to re-create them at home.
Pink and orange ribbons bound into the book allow you
to easily mark photos and recipes. Only Martha and her
staff would come up with something so beautiful and practical.
-- Amazon.com
