Rating: 
Summary: Pretty darn good
Review: I do agree with the reviewer who was "complaining" about the salt-pepper-meat format of the recipes, to a certain extent. What I found this book to be very helpful for was not only finding the *reasons* why a recipe/ingredient worked or didn't, but it gave me an excellent base for "spicing up" the recipes to my own tastes. The format of the book is such that they start with a very basic recipe (roasted pork loin, let's say) and tell you the best way to cook it. I've never made cheesecake that turned out that well! And in the descriptions, they will often give you clues as to how to "tweak" the recipes to your own tastes (i.e. you like a lighter cheesecake).In short, although I may not use all of the recipes in this book word-for-word, I definitely use the things I've learned from it every day. And I DO use quite a few of the recipes as they are. When I've described it to people, some seem as if they think it would be boring to read through the descriptions of how the authors arrived at their conclusions...it's NOT.
Rating: 
Summary: Delicious! My new Favorite Cookbook!
Review: Terrific recipies along with explanaitons of why the techniques used were chosen and the chemistry that makes the cooking work. Even if you don't care about the why and the chemistry the recipies are terrific...and if you do you will find that you learn to cook-not just follow directions- as you use this book.
Rating:
Summary: I no longer want to use my other books!
Review: This book is the best, with its in-depth research and sure-fire cooking instructions. I've used this for soups, sauces, chicken, beef, pork and I'm absolutely amazed at the results. A sure winner.
Rating:
Summary: The New England Journal of Medicine of Home Cooking
Review: I used to work in the editorial department of The New England Journal of Medicine, which I think explains my keen fascination with the controlled experiment-like precision of this book. Anyone who is drawn to a more analytical, methods approach to cooking (rather than a more touchy-feely approach) will love The Best Recipe. I've given it as a gift to numerous friends and we're keeping an ongoing tally of the hits and misses. To date, there has been only one miss: the broiled eggplant. The cookies, in particular, are spectacular, as are the cream cheese brownies. This book, if you're using its recipes to cook for friends, will give you a huge ego trip--people actually think you're some kind of culinary genius! I have A LOT of cookbooks and, along with Julia Child's The Way To Cook, this is one I'd save if a grease fire were burning down my house.
Rating:
Summary: anyone who enjoys cooking should have this
Review: if you dont have a subscription to the magazine, get it. if you enjoy cooking, get this book! my husband and i have been faithful subscribers to Cook's for 3 years now and it's the best thing we ever did. EVERY single recipe i tried from this book (whether it's main dishes, side dishes, dessert, etc) has NOT failed. Hats off to Christopher Kimball and the staff @ Cook's for another great book!
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Summary: How recipes should be written!
Review: This is not only a book for those who love to be entertained, it is also for those who love to cook and want to make their cooking the best it can be. Christopher Kimball is one of the great researchers of our time. His attention to detail is remarkable. As an aspiring cookbook author myself, I see this book as an example of how recipes should be written. My favorite sections are the detailed scientific and descriptive essays which are intriguing and entertaining to read. The information on chocolate is extremely accurate. By reading this book you will find out why some flaky pie crust recipes call for eggs, which tools are the best for preparing apples, and why evaporated milk helps to deepen the flavor of some dishes. For some recipes, an extended explanation proceeds the recipe. When discussing "Individual Fallen Chocolate Cakes," three pages are devoted to explaining how the perfect recipe was achieved. I am so pleased this book uses "chiles" instead of "chilies" since I had to prove to my editor that this was a valid spelling. In the winter, a "Chili Con Carne" is delicious and directions are given for spicing it up if you want more "heat." I was also intrigued by recipes for: "Braised Lamb Shoulder Chops with Figs and North African Spices," Bread Stuffing with Sausage, Pecans, and Dried Apricots," "Penne with Portobello Mushroom Ragu," "Bruschetta with Red Onions, Herbs and Parmesan." While those sound very gourmet, there are also recipes for "Minestrone," "Tabbouleh," "Polenta," "Fried Chicken," "Roast Turkey," "Curry," "Cornbread," "Boston Cream Pie," "Popovers," Peanut Butter Cookies," and "Asparagus Frittata." This book actually contains the Best Recipes from the pages of the magazine: Cook's Illustrated, which was first published in 1993. When creating these recipes, the editors started with the goal of developing the best recipe for "meatloaf" or "chocolate pudding." Cook's Illustrated is known for a near-obsessive dedication to finding the best recipes. Here is a good example of Christopher Kimball's writing style: Cinnamon Swirl Bread "Sometimes the heavenly smell of cinnamon swirl bread emanating from the oven is the best part of the bread. Often after baking there are gaps between the swirls of cinnamon filing and bread, and the filling is prone to leaking out and burning in the pan. We wanted to solve these problems when developing our recipe. We also wanted the baked texture to be moist and light, yet firm enough to be sliced fresh the first day and toasted for a few days after. To achieve the best texture and crust, we knew we needed to perfect the baking time and temperature as well as fine-tune the ingredients. While we were at it, we decided to use this recipe to develop a technique for the ever-popular cinnamon rolls." My husband agrees that the "Molasses-Spice Cookies" are the best he has ever tasted. After years of searching for a recipe he would love....Christopher Kimball saved my marriage....I am kidding, but my husband was quite pleased. You will also find a recipe for Key Lime Pie. (Have you ever noticed that you can smell Key Lime pie when someone mentions it or you see it in a cookbook? It happens to me all the time. I have vivid food memories.) The beauty of this cookbook is that the science of how a dish evolves is also sometimes included. On page 496, the science of how "Key Lime Pie Thickens" is explained in detail. Another aspect of this cookbook, is the delightful information on kitchen equipment. "Years ago, free-standing mixers were a kitchen staple. Grandma probably had a "mixmaster," which is a generic term for a free-standing mixer, thought it is actually a brand name for units manufactured by Sunbeam. .....If all you want to do is whip egg whites or cream, or if you only make cakes from a mix, you don't really need a heavy-duty standing mixer." page 351 This is the first book I reach for when I have a cooking question or want to validate my beliefs. You could say this is my cooking Bible. I also like the fact that there is a real author and not just a corporation standing behind these recipes. I find it refreshing to find that the author is interested in his readership and really does want you to have success the first time you make a recipe. Thank you Mr. Kimball for helping us clarify the technical details and solve the cooking confusion. I can't wait for the next book. I hope to be reviewing the new Dessert book soon.
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Summary: If you buy one cookbook make it this one!
Review: This is truly, the Best Cook Book, to buy. Pam Anderson wrote a cookbook, The Perfect Recipe, this is very similar plus more recipes. I have tried about 10 different recipes for average foods and I have found them all to be delicious and I have gotten rave reviews. I have only had the book for about two weeks. If you want to be a great cook in a very short amount of time buy this book and you will be so surprised at how easy the recipes are and how basic the ingredients are. I love it, I love it, I love it!!! K. Garrett
Rating:
Summary: IF You Want to Learn To Cook...
Review: This is the cookbook for you. If you want merely a plethora of fancy photos & redundant recipes keep looking. This is a cookbook to take to bed at night. It is the science and art of cooking. The nuts and bolts, so to speak. You will not find "flip to this page.. follow the instructions.. voila.. the perfect dish!" But what you will get is far more valuable. Why does poultry breast meat dry out, but thighs are under cooked? What is the best cut of Beef for roasting? And at what temp? Do YOU know about a gland in a leg of lamb that should be removed before roasting? If you haven't any creative talents in the kitchen, true, this book may not be for you. But if you want someone to help you pull the canvas taut, recommend the best brushes, and widen your palette, you have found the source. This book is a great foundation for your art.
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Summary: If you're interested in the science of cooking...
Review: then this is the book for you! The Best Recipe includes many detailed analyses for recipes, ingredients, and cookware, with all their reasons for choosing what they like best. It's a fascinating read, which also happens to include lots of great, basic recipes. Some cookbooks go crazy with ingredients, especially spices, and result in tediously long prep time. Not so with this book. A treasure.
Rating: 
Summary: Poorly organized
Review: I rated this cookbook only two stars for a simple reason: poor organization. It is impossible to find anything in this book, especially if you're in a hurry. The Table of Contents is so sparse (only listing major sections like "Poultry") that you literally have to hunt through each chapter. (There isn't any additional content listing at the beginning of the chapters, either.) Also, the book claims to have test some recipes 80 times but they can't even give you the courtesy of providing an estimated preparation time. There is some nice bonus information like Science Facts and recipe variations, but unfortunately because of the layout it all blends in together.
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