The New Best Recipe
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Recommendations
katharinen recommended this 1 year, 1 month ago
This book turned out to be a great gift for my food snob/ scientist dad. It tells you all the tricks you need to make a perfect steak/ fish/ broth and actually explains why they're important. I've found it incredibly helpful.
flo recommended this 1 year, 9 months ago
This is brilliant. Have yet to find a dish that does not turn out delicious. I love all the science and in-depth info you get.
eb09 recommended this 2 years, 11 months ago
This is a must have! The authors have gone through different ways of cooking the same recipe and share their findings. Interesting to read and very solid recipes.
tom commented 1 year, 1 month ago
Intriguing. I do like Cooks Illustrated. Thanks!
hugo commented 1 year, 1 month ago
@katharinen nice rec. how does this compare with mark bittman's how to cook everything? | @tom cook's illustrated in based in brookline village ftw!
peter commented 1 year, 1 month ago
Sounds like something good for me and bad for my gf :)
eb09 commented 1 year, 1 month ago
Good book to have when pondering over questions such as what would happen if, or how to best cook something and why. It is a great addition to anyone trying to build a decent food/cooking library. It is more of a reading rather than a "let's just follow a recipe" book and I would recommend it as a complement to other cookbooks. Should be a good match for Alton Brown and Robert Wolke readers.
katharinen commented 1 year, 1 month ago
@hugo: thanks! Both are useful. I'd say this one is good if you want the definitive best way to cook something basic (like a steak or stew) and learn principles you can apply elsewhere (e.g. how to think about searing meat). I certainly trust Bittman's recipes, but usually think of them as guidelines rather than hard-and-fast rules so I sometimes change the ingredients or cut out steps.
hugo commented 1 year, 1 month ago
@katharinen just ordered it, can't wait to check it out! thanks