Fair. Creases on dust cover, sticker residue and scuffs on cover/spine, some page corners creased, stains on right edge, spine slightly cocked, inner spine beginning to separate from outer spine at top edge. Obviously well-worn and handled but no text pages are missing, however, it may be without endpapers or a title page. There might be markings, but they do not interfere with readability.
Fair. Hardcover with dust jacket, tight, bright, pages clear and bright except for tidemark and rippling to upper edge, shelf and edge wear, corners bumped, rippling to upper edge of dust jacket, couple pages creased, packaged in cardboard box for shipment, tracking on U.S. orders.
Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or access codes. Customer service is our top priority!
The recipes are great but it would have helped to have more photos of the final dishes.
Feb 17, 2011
Extraordinary Cooking Resource
Not only are the recipes carefully researched and tested but the explanations are excellent . The information is so thorough you can decide rationally how close you want to follow the recipe or modify it. A great tool in the kitchen.
Mar 13, 2008
great book at a great value!
This cookbook provides amazing recipes with very helpful illustrations. It also offers variations on dishes so after you've mastered it one way, you can try with different pairings, sauces, etc. The tomato soup was to-die-for! And, by far, Alibris had the lowest price for this book!
Aug 28, 2007
I am an avid cookbook collector and have to say this is one of my favorites it is filled with the most valuable information for cooks of all abilities.Cook's Illustrated has always done an amazing job at testing and explaining perfectly how to steam cauliflower, roast the perfect pork roast, and make the best peanut butter cookies and this is simply a collection of those great magazines and other forms of literature.5 stars!
Publishers Weekly, 2004-08-16 A literal encyclopedia of recipes (culled from the magazine), this revision to Cook's Illustrated's popular The Best Recipe is almost double in size and includes more than 1,000 recipes. Cook's Illustrated is known for careful (some would say compulsive) testing of recipes with a focus on foolproof technique; detailed line drawings that take readers step-by-step through recipes; and opinionated guides that assert that their way is the best way. This methodology appeals particularly to a specific kind of cook, one with a primarily scientific rather than artistic or intuitive approach to cooking. Though there are a few photographs, readers who buy cookbooks for full-color photographs and personal anecdotes aren't likely to be drawn to this work. Twenty-two chapters cover appetizers to desserts. Even the simplest tasks, such as blanching vegetables or peeling an egg, are explained and illustrated in detail. More involved techniques include brining poultry and roasting a turkey. Pad Thai gets a full-page description with photographs to help home cooks learn how to properly soak the noodles. Well organized and extremely clear, the book has only one drawback: its heft may make it tough to hoist onto kitchen counters. (Oct.) Forecast: A 10-city author tour, national publicity campaign and regional holiday catalogue ads will target Cook's Illustrated fans and could make this a strong holiday seller. (c) Copyright PWxyz, LLC. All rights reserved
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