Best cookbook: “The New Best Recipe” by Cooks Illustrated

Yes, it’s a bit convenient that my vote for best cookbook actually calls itself “the best” in its title. These days one tends to be skeptical of such marketing claims. But in this particular case, it is justified.

It’s truly amazing how many bad cookbooks there are — recipes that use specialized ingredients, complex techniques that few home cooks have the fortitude to endure, and even untested recipes that simply don’t work.

Cooks Illustrated and America’s Test Kitchen have a much more pragmatic and scientific approach. For every dish undertaken, they research a variety of recipes and techniques, think about the qualities they are looking for, and then test out dozens of recipes and variations. They not only look at the outcomes, but also the ingredients and processes needed for the recipe looking for common ingredients and easier steps. From all of this data, they end up with a recipe — the best recipe.

I often use it to simply prepare vegetables using what they call the master recipe. For example, their master recipe for asparagus calls for breaking off the fibrous ends (but not peeling them), and then steaming. Left to my own devices, I probably would have peeled and boiled them. I’ve also become quite attached to their banana bread recipe. It almost makes me want to get a few bananas and purposely let them get overripe.Get The New Best Recipe from Amazon