The New Best Recipe is a compendium of more than 1,000 recipes from America's Test Kitchen. The philosophy is to preserve as much flavour as possible using the best cost-effective and time-saving way of cooking, with scientifically proven replicable methodologies. The range of cooking is vast: from Chinese stir-fries to Parker's roll, from chowder to Burgundy stews, the most commonly eaten dishes in modern Western homes are all inside.

There are a few quibbles with this book though. There is no metric equivalent for measurements. In New Zealand we never see such thing as "half and half" - it is either full cream milk or fresh cream, and the authors don't explain possible replacements when you can't find it. Many of the buyer's tips are useless in this country because of different brands (for example, Hellmann's is unheard of here, but only Watties or ETA) and different electrical applicances (fully automated ice-cream makers aren't available for domestic markets in NZ). We also don't have meatloaf mixes sold in supermarkets. The tastes are also a little different: while New Zealand has a preference of sweeter seasoning than Australia, it is nowhere as sweet as the average American palates in dishes such as using sweet white wine in making the bolognese sauce, so many of the food require less sugar. The idea of saving time using substitutes also runs contrary to Kiwi philosophy of "good things take time" - if you make it, use the full recipes. All of these make the book largely limited in appeal to New Zealand audiences.

All in all, it is a good introduction to home dishes, perhaps for American audiences, but I would strongly advise against New Zealand readers to consult this as the primary cookbook. Use The Australian Woman's Weekly series cookbooks or read Julie Le Clerc instead.

The New Best Recipe is a compendium of more than 1,000 recipes from America's Test Kitchen. The philosophy is to preserve as much flavour as possible using the best cost-effective and time-saving way of cooking, with scientifically proven replicable methodologies. The range of cooking is cast: from Chinese stir-fries to Parker's roll, from grits to boscht, the most commonly eaten dishes in modern Western homes are all inside.

There are a few quibbles with this book though. There is no metric equivalents for measurements. In New Zealand we never see such thing as a "half and half", and the authors don't explain possible replacements. Much of the buyer's tips are useless in this country because of different brands of food (for example, Hellmann's is unheard of here, but only Watties or ETA) and different electrical applicances (fully automated ice-cream makers aren't available for domestic markets in NZ). We also don't have meatloaf mixes sold in supermarkets. The tastes are also a little different: while New Zealand has a preference of sweeter seasoning than Australia, it is nowhere as sweet than the average American palates, so many of the food requires less sugar. The idea of saving time using substitutes also run contrary to Kiwi philosophy of "good things take time". All of these make the book largely limited in appeal to New Zealand audiences.

All in all, it is a good introduction to home dishes but I would strongly advise against New Zealand readers to consult this as the primary cookbook. Use The Australian Woman's Weekly series of cookbooks instead.

Amazing resource! This is not just a collection of recipes strung together there are wonderful discussions of how they arrived at the recipes they present that I enjoy even more than the recipes themselves. There is considerable discussion not only of what worked but other ideas they tried that did not work. I find these are exactly the discussions I find most interesting and rewarding. Even though some of their approaches might have failed in one context, they might work in another one.

This is a thinking man's "Joy of Cooking". They give you all the caveats to avoid when you are making any dish. I am not one to follow recipes to the letter. I like how they give you the objectives of what you are trying to accomplish. Then you can work within your range of knowledge. It is a great book for an advanced cook.

The recipes are thorough to the point of an extreme and if followed EXACTLY you will have perfect results every time. Even when not followed to the tee they come out great! I have purchased a lot of new equipment for these recipes and the buying tips offered in the book were invaluable! so you may be asking why only 3 stars after all the praise? The problem with the book is it's sheer size. It is a monstrosity! 5 pounds does not sound like a lot of weight but combined with the thickness of the book it makes very hard to read. I have accidentally ripped a lot of the pages just by holding them while the book has slipped between my legs. A better format would have been to break this into smaller pieces each focusing on a certain category like baking, main dishes, equipment corner, ect and offered as a boxed set. All said and done it is a great read! 5 stars for content 1 star for format= 3 stars.

I'm not a chef so I don't want to experiment on my own. I want to cook something the right way the first time. This book allows me to do this as the authors have taken the time to try the various methods and only give you the one that works the best.

I am also a geek at heart and I love the fact that they often explain the science and reasoning behind their recommendations. Very good book and I highly recommend. If you are a chef or someone looking for highly unique or very ethnically diverse dishes, this is probably not for you.

I have had this cookbook for a couple of months and have yet to be disappointed with a single thing I have made. The recipes are explained in detail, and I believe this book has made me a better cook simply by providing the "science" behind what makes a recipe work (for example adding baking soda to add more browning to a baked good). This has become my cooking bible and I have since ordered two more books from the same publisher.

Recipes I've made from the book that were fantastic include:
Devils Food Cake with Coffee Buttercream Icing (YUM!)
Chicken Marsala
Guacamole (so easy, yet so delicious)
Hummus (again, easy - it's fun and cheaper to make your own!)
Ratatouille
Stir Fried Pork (tasted better than a Chinese restaurant)

I've made a ton of others, but these are recent ones that come to mind. There are also numerous "sidebar" articles throughout the book with various equipment and ingredient reviews. I've followed a number of these recommendations and have also been very pleased.

In summary, this book is well worth the price and you will be on your way to serving fantastic meals to your family with relative ease!

Provided it as a gift, and the receiver loved it. I am thinking of getting my own copy.

the cookbook is absolutely amazing. it literally is my reference for all things in the kitchen. i love the detail they provide with each recipe when they explain what works and what doesn't. that is helpful not only to know what they found was the best, but also if there is an ingredient that gave it a flavor they didn't care for, you still have the option of keeping it in there. it really does make you feel very scientific while cooking. it turns a recipe into puzzle that they have placed together for you perfectly. everything i make from this book is fabulous. for example, last night i made the perfect black bean and bacon chili, and a few weeks ago i made the perfect yellow cupcakes with rich vanilla buttercream frosting. now for me to get excited about a dessert that doesn't include chocolate is REALLY telling you something.

i can't wait to pick up a few more books from these guys. in particular i am interested in the best lite recipes. i've been a fan for a while, years back i had a subscription to their magazine and am thinking about renewing it.

If I'm going to go to the trouble of making a dish, I want to get it right the first time. This book almost guarantees you'll do just that. The only downside is that the recipes focus more on taste than nutritional content, and not enough are fit for storage/freezing (if I'm cooking I want more than one meal out of the experience). For better nutrition you can do the usual health food nut substitutions. For good freezer recipes try a book like "Frost Bite". Enjoy!

THis is a great cookbook! I've tried a dozen recipes so far and all have been very good. The recipes include on top of the ingredients the reasons for doing things in a specific order or for choosing a specific cut of meat, etc... This is very helpful in understanding why and how things go together. This cookbook makes a quite intricate recipe much more manageable....

Just another fellow who is getting hooked on cooking. Have all these exotic cookbooks - but - this is the only one that really guides me on some fundamental processes. Every process I have tried led to success the first time. The book has great articles on skills to support doing the receipes. Invaluable!

I had to have this book after eating a fabulous Boston Cream Pie my sister-in-law made, following a recipe from this book. I immediately bought it and made the pie myself. The instructions are very specific and detailed, which is a little frustrating, but I have to say it made for a fabulous Boston Cream Pie! There aren't a whole lot of pictures and there's a lot of writing, but it explains how and why some recipes don't work and others do-which I found interesting. Overall, I am very happy with the book and highly recommend it.

I started watching the "America's Test Kitchen" TV program (ATK) about a year ago. I joined the (parent) Cook's Illustrated (CI) website shortly after and began printing off various recipes that featured ingredients I happened to have on hand ... all met with rave reviews from my own "test kitchen."

The next step was to stock ingredients that frequently occurred in ATK recipes. And then came a trip to the library and home with a copy of this book.

At dinnertime (or before) I only need to mention that "this is an ATK recipe" to get lip-smacking anticipatory reactions ... and I've never been disappointed, nor has any of my diners. "Please make this again," is the customary refrain, along with, "Is there any more?!" And now the great majority (nearly 100%) of the dishes I prepare come from CI/ATK.

So I've returned to Amazon to buy a copy of my own. Sure, all the recipes are at my beck and call from the CI/ATK website(s), but I want to sit down in my comfy chair and find a delectable nugget of a recipe on my own.

If you only have one cookbook, this should be the one. Compared to "The Joy of Cooking" this is head and shoulders better. Compared to Bittman's "How to Cook Everything" this is better, but only because you know that each and every recipe has been beaten to death and tested exhaustively. I wouldn't hesitate for a second to prepare and serve any recipe in this book (untried) for family and guests on any occasion. It's just a non-fail, get-'r-done formula for success.

Buy your copy without hesitation, and enjoy the fabulous meals you're about to prepare.

After purchasing many cookbooks over the years, my girlfriend told me something interesting. She told me that she found it difficult to learn to cook from a book, since she learned to cook by watching her mother. At first, this remark seemed insignificant, but later, the truth of what she said began to sink in. Although I have watched many of the PBS and Food Network cooking show, and have bought some of the author's books, none were offered in a format where the books were sold with the matching DVDs from the show.

Though I always liked watching America's Test Kitchen, I had never purchased any of their books. As Christmas 2006 rolled closer, I went to the ATK website, and found they had a great deal offering a book and accompanying covering all of the shows they aired in 2006, and for only $29.95 plus S/H. I bought a set for her and one for me, and since then, have been completely hooked on the ATK approach to cooking.

Sure, the DVDs help. Although I am experienced at cooking from many cookbooks, after watching an episode on DVD then reading the recipe, I go into the kitchen with a much clearer sense of purpose. However, the beauty of the ATK books is that they also provide a valuable narrative of the recipes they tried and how they failed, before giving you their solution.

Since then, I have purchased the ATK 2007 season book and DVD, and this Best Recipe book as well. Although the Best Recipe book does not include a DVD, it offers the same, in depth description of how recipes were developed, along with valuable recommendations on the best cooking equipment, and taste ratings of supermarket ingredients.

The best thing that I can say about ATK is that, after many years of buying books and cooking, I have finally found a line of books that teach you how to cook! I honestly feel as though I am receiving a culinary education from ATK. Rather that asking you to follow recipes blindly, they guide you to why cooking techniques work and don't work. Ultimately building knowledge and repertoire, I am not only becoming a more confident cook, but a more creative one as well.

Though large, this is the best single volume cookbook I have ever come across. In contrast to some of the other reviews, I find no difficulty whatsoever with the indexing. The book is simply separated into sections such as Poultry, or Vegetables. Within Vegetables, recipes are listed alphabetically (ie Asparagus is near the front, and Zucchini is near the rear). I never have any trouble finding anything, though I don't start in the back, but simply turn to the right section and go from there.

Some of the best food I have EVER made has been from these ATK books. My Beef Carbonnade, Boston Baked Beans, and Butternut Squash soup were mouth watering show stoppers. Many other recipes, including Meatloaf, high-roast chicken, Chicken Francese, and Huevos Rancheros, were very, very good.

I purchased this book for Christmas for my sister as well, and she loves it.

I have the older version of this book. I use it almost exclusively. I purchased two copies of this updated version to give as gifts and after reviewing it I was tempted to keep one for myself. I would definitely recommend this cookbook and it's on my list of things to buy to give as a gift to anyone who appreciates and loves cooking.

This was a present for my wife who absolutely loved it and has spent days poring over it page by page. Obviously recommended.

Over the last handful of years that we've owned this cookbook, it has without a doubt been the most used cookbook as well as the most informative. The new best recipe refers not to the best recipe in the world, but the best recipe from America's Test Kitchen. It's "New" because there is another volume titled "The Best Recipe". This book is a great one for any cook of any caliber. It contains techniques and explanations as well as recipes and the thought process behind the recipes. I can't ask for more than that.

I got this book a few years ago and I love it. I primarily use this for baking, but there are plenty of other good recipes too. My standouts have been the thick and chewy chocolate chip cookies and lemon cheesecake. I also recently made the pumpkin cheesecake with brown sugar bourbon cream. Fabulous. There are plenty of other recipes I could list also. It has become somewhat of a joke when I bring something into the office that gets rave reviews. They don't even need to ask anymore where the recipe comes from. :)

I almost ALWAYS get great results. I am not a beginner, but not a professional either. I just follow the directions as precisely as I can and it turns out beautifully most of the time. This cookbook is not for everyone. I actually like to read about how they came up with the recipes, I feel that it helps me to understand the recipe better. I have added to my Cooks Illustrated cookbook collection and also subscribe to the website and magazine. I love them all. Big thumbs up!

I have been very pleased with every dish I have prepared out of this book. The pre-receipe overview of the dishes tradition, various ways they tested the dish with a certain ingredient and without, to the testing of the cooking surfaces and every other mundane detail is great. It is the best cook book I have ever seen....

This book covers the basics very well. There isn't a recipe in this book that has been a disappointment. We have found that the recipes for the preparation of meats has been thoroughly accurate. The explanations of how the particular recipe was chosen are extremely interesting and the book teaches a lot about different foods in general for people who are beginner "foodies". Worth every penny!

All that I had hoped for! In addition to excellent recipes that work well and give the best results, I especially like the background on developing "the best recipe." They go over the recipe trials (successes and failures, pros and cons of the different possible ingredients and techniques of making the particular item) and discuss the kitchen science of the recipe. A large book with lots of reading and many recipes.

I have check this book out of the library 3 times. I then renewed it 2 times. Yesterday they would not let me renew it again because someone else was waiting for it. It was time for me to buy. I have made many recipes from this book and have gotten rave reviews every time. I not only like the recipes but I love to just read all the valuable information that is included with almost every recipe. It has made me a better and more knowledgable cook.

From among the 100+ cookbooks I own, this is the first one I reference when I want to try something new or even look up some old favorites. Fantastic cookbook.

I've got the original of this book, and it is terrific. I own 50 - 60 cook books, but this is the one I stuff all of those loose pages of recipes in, which means it is the one I refer to the most. It is very comprehensive as well. I also bought the Best Recipe Grilling book, and see a number of those recipes here as well. I like the way they do a bit on the science and trials they did before arriving at the best way to cook the item in question. Very informative!

If you like cooking, you'll love this cookbook. It is filled with delicious recipes. Everything I have tried out of here has been wonderful. From sugar cookies and homemade brownies to chili, and brandied cream sauces, etc. has been amazing. It has just enough tips to make you feel like a gourmet chef and the advice is great. Worth every penny!!

every experienced cook understands the need to taste their artwork as they work. For those of you who wrote that the recipes were "bland" or "uninteresting" it's your own fault for not figuring this fact out BEFORE you presented the meal to your families. Next time taste Taste TASTE.

Sure, I wouldn't recommend this book to the novice cook (unless you were trying to learn the methodology behind what you were doing).

I've worked at a food magazine before and needless to say the "tasting committee" sounds large, but really it can be misleading. Sometimes only 5 people partake in "blind tastings" just because other people are busy. Remember, you are eating the food. Shape the recipe to your tastes and work slowly and taste everything as you go. If something seems like to much, add half the amount, taste, and work up from there. I'm still giving this book a low review because I also agree with the poor index comments and the overuse of tasters shaping the outcome of the recipe.

This is the best recipe book I have ever seen. It tells you the whys of cooking as well as the best ways to achieve desired results.

After not cooking for several years because I was single, I found myself cooking for a husband who likes a well cooked meal in the evening. Enter The New Best Recipe. It is interesting to read. It contains information about how to cook and why each particular method works - or doesn't. The authors give a short history about how they arrived at the final best recipe for everything you could cook. The recipes have been dependably excellent.
This is a great book for a bridal shower, or birthday gift for anyone who likes to cook.

If you like Alton Brown on the Food Network or if you like Cook's Magazine, you will like this cookbook. It gives you the science behind the recipe; the whys about how certain ingredients are better than others and how they came to settle on a particular recipe. If you don't want to read the details, just do the recipe knowing that somebody else took the time to figure out the best methods. I love just flipping through the book to read it. I've learned a lot already.

I can't say enough about this cookbook. It gives the great background, tips, and recipes for almost everything. I think it would make a fantastic gift. Please read the other reviews for more details. This is the first review I have ever put in. I really love this book!!!!!!!

{Review written Jan 2005}

This is a SOLID book, and it's a great reference to have in one's culinary library to fall back on, in the event you encounter problems or need guidance on how to troubleshoot or otherwise improve upon something that's giving you grief.

Want to make a solid version of "Coq au Vin" (chicken stewed in red wine) ? It's in there. Want advice on how to make an all-American classic like "Yankee Pot Roast" ? You got it - along with tips on what cuts of beef work best, and why. Want a good recipe for Deli-style "Egg Salad" ? Fine. Also included is a detailed treatise on how to hardboil & peel eggs without having the yolks turn green and how to avoid having the shells split during cooking or stick to the whites when you peel them.

STRENGTHS:
* Good breadth (1,000 recipes, most of them are popular and frequently asked-for classics ... not just American but also some international favorites from around the world).
* Excellent depth - each recipe gives detailed instructions on not just HOW to make a given dish, but also what does/doesn't work, and WHY the author(s) arrived at the version of the dish that they recommend. Very informative and instructional.
* Reliable - all recipes have been well-tested, evaluated repeatedly and polished before inclusion.

NITS:
* I have a sligtly older edition of this book, in which pictures were few, and usually of the black & white hand-drawn variety. The newer edition (which is the one I've linked to this review) includes photos for some recipes (along with other additions), which are a welcome improvement.
* Just because Chris Kimball & Co (re: Cooks Illustrated / America's Test Kitchen) are reliable sources when it comes to things like basic food science and diligent recipe testing, it doesn't mean they're perfect by any stretch. Case in point is wine - I've found from experience that their advice/competence in that area is rather mediocre.

I love looking through recipe books, I do. And this one was sheer nirvana for me. What was this? Not only recipes...but explanations of how they experimented, and what ingredients had what affects? Yes please, keep it coming.

Thanks to this book, I now have the perfect recipe for various cookies, muffins, and several other meals that are loved in my house. Unlike many other recipes in other books, I've discovered that if you follow these recipes perfectly, you have a meal or a snack that will garner compliments every time!

My only complaint: What on earth is up with the Index?? I hope it isn't just me, but I can't find ANYTHING in the Index in less than 10 minutes. It's a convoluted mess of letters and page numbers. Fix that, please.

This is a wonderful book, and the fact that the illustrations are minimal helps a lot. A worthwhile investment for anyone who spends time in their kitchen.

This book has become a daily reference book for me. Grocery shopping has become an adventure, because I can find recipes on any ingredients I have at hand. The recipes are good, sometimes with shortcuts, and best of all, they come with explanation, which are a pleasure to read and learn! Highly recommend this book!

If you like Martha or newspaper recipes you will HATE this book. If you are in any way technically inclined you will LOVE this book.

Unlike any other cookbook I have ever seen. Lots of lengthy discussions about why one way is better than others. Very interesting how many ways they test out the best method for a great number of food items.

I love the book and my wife is bored with it.

I've enjoyed watching the America's Test Kitchen shows, so I had high expectations of this cookbook. But now that I've actually tried some of the recipes, I realize that the authors' approach has some problems. I think really good cooking has a lot to do with personality and taste -- like any art or craft -- and the "test kitchen" approach is designed to exclude these factors. They write of anonymous "tasters" and most recipes do seem like they're designed to appeal to some sort of lowest common denominator. They're just not terribly interesting.

Another problem with the test kitchen approach is that they seem compelled to reinvent the wheel for every recipe. Is this really necessary? Every recipe comes with this long narrative explaining how they tried every conceivable way of making, say, meatloaf or roast chicken. Usually, at the end of the day, they end up with pretty much the standard method of making the dish.

If you're new to cooking, this book will teach you a lot about how to make basic, familiar dishes. But if you've already developed a feeling for ingredients and techniques, and you're looking for something that will take you in new directions, go for a book written by a talented and experienced cook, not by a committee.

So, Cook's Illustrated has been sending me advertisements for their books, and this one looked interesting. And Amazon's price was better.

Having read Cook's Illustrated for several years now, I've come to expect well written articles describing how they thoroughly tested various recipes until they arrived at the one in the magazine. I love that approach...really feels like I'm learning something. They test cooking techniques, equipment, canned diced tomatoes, olive oil, and so on. This cookbook continues the Cook's Illustrated tradition of teaching me how to cook and why. For example...the best technique for mashed sweet potatoes? Braised. And, rather than braising in water and then adding heavy cream and butter at the end, they suggest skipping the water and braising directly in the cream and butter.

And this is a BIG cookbook. Sometimes, I enjoy just sitting and reading it for fun.

Its great to buy a cookbook and actually use it. The New Best Recipe encyclopedia is no joke.

This book was a gift and my friend absolutely loves it. She has already tried several recipes and thinks it is great. She said to me...I plan to read every word in this book and this is a Large Book. After my order, I received it very quickly. Thanks.

In addition to their thoroughly tested recipes, this book has a plethora of useful information on every facet of the kitchen. It explains why certain items are better than others i.e. knives,cookware. It also shows the hows and whys of food selection and preparation. Directions are all easy to follow, you'll shine using this book. I would recommend this to be the first book placed in any new kitchen library.

As the previous comment stated, this cookbook is just "about the only cookbook you'll need",--- especially when beginning a good cookbook collection.

This cookbook is written by the editors of COOKS and based on the PBS TV show called "America's Test Kitchens".

If you've ever seen the PBS Show ,then you'll know that the authors of this book will not leave anything out. This book is complete and so informative.

Cooks Illustrated is the "Consumer Reports" of food and cooking. This book is great for beginner cooks as well those who have had a lot of experience in the kitchen. I always give a copy for a wedding gift and every time I get the response: "This is the ONLY cookbook we use- everything turns out great!" This book excels in describing how the recipe was developed and why certain ingredients are used...including how you can substitute ingredients and giving "variations" for each recipe. Great illustrations that demonstrate cooking techniques. I have over 20 cookbooks and this is the only one that doesn't need dusting!

This is a great book for people who just want to learn all about the art of cooking. It is easy to follow, have good basic recipes and covers all you need to know. I have over 300 cookbooks and find looking at this one quite often since I bought it. Wonderful book!

If you like to know more about recipes and cooking, this book is for you. In the past, I was often puzzled by differences in recipes from one source to the next. This book is great because the authors have tried every version of every recipe and they explain why they chose particular ingredients. My mom and aunts are excellant cooks and they all learned something new from this book. Every recipe is wonderful. I give this book as a gift often and recommend it whole-heartedly.

Although this is a cookbook for serious cooks, it works well for those for whom cooking may not be a passion. I have this cookbook and have given it as gifts several times. Great tips and explanations for techniques and ingredients.

The Cook's Illustrated recipe books are absolutely the best. I love the explanations they give with the recipes. On several occasions I have followed their advice on what brand cookware or ingredient to use and I have never been disappointed. I have tried many of the recipes in this book and I have liked all of them. They make me feel like such an advanced cook! Some of the recipes take a while to prepare, but you can also get the Best 30 Minute Recipe book and they are good as well. One of my favorites in this book is the Pot Roast. Seems like a pretty straightforward dish, but if you follow their recipe, yours will be absolutely delicious! My family has loved everything I've made from this book.

I subscribe to 7 cooking magazines, including "Cook's Illustrated," and have a library of cookbooks. However, a couple of years ago "The New Best Recipe" became my "go to" resource whenever I'm looking for sound advice on a variety of issues and cuisine.
Ever-reliable, I just purchased another copy for my second home, as I couldn't imagine being without my primary resource!

This is the "Joy of Cooking" for the next generation-not only does it give you the best way to make just about everything, it also provides variations and for those of you who are interested in the "how" of calling something the best recipe, it goes into wonderful detail of the process! Great technique descriptions and delicious recipes that are almost guaranteed to turn out perfectly-I highly recommend this book!

This, so far, has been one of the best recipe books I have ever bought! If you are curious about what small variations will do to recipes, this is the book for you. Before each recipe, there is an explanation of traditional recipes, the variable they tried, and how they arrived at the recipe printed. The book covers a wide range of topic and recipes. There are even some tools and gadget suggestions throughout.

The recipes are so delicious and straightforward. If you have this book you do not need any other! It is so different (and so much better) than most other recipe books. Each recipe offers a detailed explanation regarding the choice of ingredients, method of cooking, etc. The book explains what happens if you modify the recipe in various ways. Not only does this make cooking more interesting, but it helps guarantee success. The chocolate chip cookie recipe is the best that we have ever tried.