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The Best American Classics: A Best Recipe Classic (Best Recipe Series) [Paperback]

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Item description for The Best American Classics: A Best Recipe Classic (Best Recipe Series) by Cook's Illustrated Magazine...

Step into our test kitchen and learn how to make truly great American food. Want to know how to keep lemon meringue pie from weeping or which type of chocolate makes the best pudding? Want to capture the flavors of a real clambake on top of the stove? To find the answers to these and hundreds more questions, we made 28 lemon meringue pies, chopped our way through pounds of chocolate, and steamed enough clams to feed a small town. In addition, we've included more than 200 illustrations plus no-nonsense equipment ratings and taste tests of supermarket ingredients.

The Best American Classics features more than 300 recipes that cover the wide range of American cooking. Choose from favorite regional dishes such as Chicago deep-dish pizza, New Orleans' legendary red beans and rice, or New York cheesecake. Or select beloved family fare like chicken pot pie, glazed meatloaf, and green bean casserole. Restaurant classics are here as well, from Parker House rolls and Waldorf salad to bananas foster. The Best American Classics celebrates the breadth of our cuisine with foolproof recipes that will stand the test of time.

Real Boston Baked Beans that are worth the wait

If you want to make Boston baked beans that are a cut above the tourist variety, you'll need salt pork and bacon for authentic smoky flavor. And for best results, bake the beans for five hours, leaving the cover off the pot during the final hour to thicken the sauce to just the right consistency.

Stovetop Mac 'n Cheese that's Silky Not Sticky

This all-around family favorite appears in more guises than just about any other comfort food on the planet. But the best recipe, we found, is made on the stovetop (not baked) and uses evaporated milk in the sauce (not a fussy bchamel).

All-American Meatloaf that's Crusty and Glazed Not Soggy

For the best meatloaf, use a mix of meats (beef, pork, and veal). Then, select the right binders: cracker crumbs and breadcrumbs don't mask the flavor of the meat. Lastly, bake the loaf free-form (so it doesn't get soggy) and give it a double dose of glaze.

Strawberry Shortcake That Tastes as Good as it Looks

For a juicy filling that stays put between the biscuits, choose the ripest berries and then mash some of them into a chunky sauce and slice the rest. Left to sit with a little sugar, the mixture macerates, making a thick filling that soaks into the tender, easy-to-make biscuits.

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Item Specifications...

Pages   421
Est. Packaging Dimensions:   Length: 10.8" Width: 8.2" Height: 1.2"
Weight:   2.4 lbs.
Binding  Softcover
Release Date   Aug 30, 2006
Publisher   America's Test Kitchen
ISBN  1933615036  
ISBN13  9781933615035  

Availability  0 units.

More About Cook's Illustrated Magazine

Register your artisan biography and upload your photo! This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home ofCook s Illustratedmagazine andCook s Countrymagazine, the public television cooking showsAmerica s Test KitchenandCook s Country from America s Test Kitchen, America s Test Kitchen Radio, and the online America s Test Kitchen Cooking School."

Cook's Illustrated Magazine currently resides in Boston, in the state of Massachusetts.

Cook's Illustrated Magazine has published or released items in the following series...
  1. Cook's Illustrated

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > General
3Books > Subjects > Cooking, Food & Wine > Special Occasions > Holidays

Reviews - What do customers think about The Best American Classics: A Best Recipe Classic (Best Recipe Series)?

The Best Cookbook I've Ever Had  Sep 12, 2008
I was given this book as a gift, and I can truly say that this is the best cookbook I've ever owned! I have other standard, big-name cookbooks that I have made things from, and wondered if they even tried the recipes in there before publishing them. Not so with this book - everything has turned out wonderfully - and on the first try. I love reading the background on each recipe. I have learned so much about the chemistry of food from reading the introductions and explanations.

I plan on buying a few more of these books for friends because I know they will be just as satisfied as I am!
Not unlike reading a diner  Apr 19, 2007
Cooks Illustrated has seen fit to republish some of their older Best Recipe books in paperback form, with a few updates here and there. This is the paperback version of "American Classics", with a slightly different title.

This book is essentially the ultimate go-to book on the subject of American comfort food. While there are a few regionalisms (lobster rolls, fried green tomatoes), by and large the subject of the book is food that is common to most Americans. The downside -- not a lot of ethnic flavor. The upside -- all the comfort foods your mother warned you about. Macaroni and cheese (very similar to Alton Brown's recipe actually), quick breads, stuffed peppers, meatloaf -- if it's been a blue plate special, it's here.

It is true that there's a fair amount of redundancy between CI books, but I think that's largely a function of making sure each book can stand on its own. In that regard, I don't think it's such a bad thing. I will say this however -- redundant or not, CI books can get very expensive. If you don't already have the hardcover version, grab this and use the money you save towards one of the TV cookbooks.
Basic practical tips  Jan 26, 2007
This review was prepared by Alison Cropley: This book offers simple practical instructions for familiar old recipes--back to basics cooking. It contains lots of advice on topics such as cooking hams, turkey and chicken, as well as on kitchen equipment. It is full of useful tips on practical matters such as "What is it?" tips (e.g., what is a fricassee?), "How do you serve it?" tips (e.g., appropriate sauces for various dishes), and "Why does it happen?" tips (e.g., What makes pastry flaky?), as well as explaining special aspects of particular ingredients (e.g., chocolate).
Good, but not complete.  Jan 3, 2007
I love the recipes in this book, but I feel a little scammed into buying this "specialty" cookbook that includes limited recipes. Their full version is only a few dollars more, but you get every recipe under the sun, and now I wish I had purchased that one instead.

I do use this book often, not only for the recipes but for the tidbits about cooking. I've learned a lot more about how recipes work, and that has helped me "wing" a few recipes when needed.

It's a great concept, but don't be fooled by these incomplete versions of America's Test Kitchen's recipes. Buy the full cookbook and then never buy one again!
A recipe for your heart, soul, and mind....  Dec 27, 2006
I am one of those cooks that has never had any formal training (beyond my mother/grandmother). By using this book, I have been able to appreciate the fine taste of American authentic food today. The authors really did their homework with these recipes to form the best recipe classic in the year 2006. I have tried 30+ receipes from this cookbook and all were a hit with my family and friends. I am so comfortable with the quality of the recipes that I even use first time recipes on guests! The book have taught me how make homemade chicken soup and the technique for making an excellent base. This lets me experiment and expand on the ingredients that I like -- so that I can build my "perfect" recipe.

This is an excellent book for any aspiring home cook. I HIGHLY RECOMMEND anyone to buy this book, whether you like to cook or not. Because once I got started with this book, I can't stop cooking!! :D

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