Rating: 
Summary: The best cookbook ever
Review: I have had this book for about a year and every recipe I've tried comes out perfectly, exactly like they describe it (which, even if you personally dislike what they have done to a recipe you've had made other ways, at least you get what they tell you you should get). Even better, when I have used these recipes for potluck dishes or to serve to guests I always get compliments on it being "the best ____" they have ever had. It has helpful descriptions of all their trials in making the recipes so that you don't make the same mistakes (especially if you are the type to "substitute," like I am). I don't even use my old cookbooks anymore, and if I want another one I'll buy from this series.
Rating:
Summary: The Best
Review: Must have cookbook. The best explainations I have ever seen. The "consumer reports" of cookbooks.
Rating:
Summary: My New Favorite Cookbook
Review: I have over 100 cookbooks, but this is my new favorite. After returning from Marseilles, I wanted to recreate a delicious and delicate vegetable soup made with cream or milk. I reached for this book and found the instructions I was seeking. The key was using whole milk.I reached for it again to make perfect popovers. In each case the book detailed the many versions of different recipes or techniques used in their experimental kitchens to find the perfect result. In the case of the carrot soup, it was using whole milk instead of cream, half&half,sour cream or reduced fat milk. In the case of the popovers, it was the baking temperatures and timing. This is a mistake proof cookbook and the first one I reach for now. Both beginner cooks and experienced cooks can make fool proof dishes and learn new techniques and the rationale behind them. It is like cooking with the lights on after cooking in the dark. Each technique is broken down into ministeps with clear language. There is no kitchen speak in this book. If the reader follows the instructions in the book, the result is always a wonderful dish. I intend to buy their other books as well. You will love this book.
Rating:
Summary: 5 Stars But With Comments
Review: I wouldn't have any qualms about recommending this cookbook to anyone who was looking for 'one cookbook that pulls it all together'. I like how they have done extensive testing to come up with, in their opinion, is the best recipe for a dish. I have had success following their key lime pie recommendations. I ran into problems with their creme brulee recipe. None of the ramekins I found were 'safe for broiler' and their method recommends melting dried brown sugar under a broiler. I found that my usual method, a Home Depot blowtorch doesn't work on brown sugar. So, I went back to granulated sugar and a blowtorch and it worked great. The creme brulee recipe itself was iffy, very eggy and none of us really liked it. I think a better recipe would be based on: 1 pint heavy cream, 8 egg yolks, 1 ounce brown sugar, and 1/2 tablespoon vanilla for the creme brulee custard.The flan (creme caramel) recipe in this cookbook is very good, however. Soon, I will begin cooking entrees and vegetables using these recipes. Reading them over, they look like they will prove very successful. I enjoy reading the book, and plan to use it as my reference cookbook along with Joy of Cooking and The Bread Maker's Apprentice.
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