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Rating: 
Summary: Cook's Illustrated, 1999
Review: Combining 1999s' Cooks Illustrated magazine in one volumn; a must if you can wait 1 whole year to read this exceptional magazine. Not "just another cookbook"; but, a great resourse for both beginners and advanced cooks alike; with detailed instructions on recipes, cooking tips, resourse reviews, test kitchen results, hard to find cooking items. A must have technique book. And the editorials make great reading. One of my favorite quotes comes from a 1999 editorial: "Good cooks are masters of many things, improving and substituting to achieve modest ends. We should stand firm in front of the stove, feet planted in knowledge and experience, not as tourists surrounded by the unfamiliar". That sums up the importance of having this book.
Rating:
Summary: Fantastic
Review: I love the magazine, and I love the option to get the year's recipes in a hardcover edition... I've never eaten better!
Rating:
Summary: Culinary delight!
Review: If you cook, you will LOVE this. I own all of the Cook's Illustrated annuals from 1993-2001.This annual has things such as 'in search of the best yellow cake', 'tasting jarred tomato sauces', 'the pie and pastry bible', 'all-purpose flour: does the brand matter?', 'bundt pan history', 'discovering great gumbo', 'rating gas grills', 'the perfect chilled lemon soufflé', 'rating inexpensive chef's knives', 'tasting hot dogs', 'quick tips', 'gingerbread cookies worth eating', lots of recipes, and much, much more. The Cook's Illustrated books are understandable no matter what your culinary expertise. If you are a beginner, intermediate or more advanced, it is impossible to read these and not learn something you didn't know before. -in reference to the 1999 edition
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