Restaurant Favorites at Home

By: Cook's Illustrated Magazine

Book Overview

Would you like to cook restaurant recipes at home? Have you ever been tempted to make a restaurant recipe only to be disappointed by the results? The editors of Cook's Illustrated set out to find out... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0936184671
• ISBN13: 9780936184678
• Release Date: September 2003
• Publisher: Cook's Illustrated
• Length: 418 Pages
• Weight: 2.89 lbs.
• Dimensions: 1.2" x 8.5" x 11.4"

Customer Reviews

Bring out your inner chef

Somehow, I feel this book has not received its due credit or attention. As someone who is very familiar with Cook's Illustrated, I am very surprised that this book did not become one of their top sellers. Perhaps because it is somewhat of a departure from what Cook's Illustrated normally does that people have not been able to truly embrace its concept? I must say that even I was surprised that they set out on such an undertaking with this book, especially since their founder, Christopher Kimball, is a self-proclaimed loather of all foods fancy. But after the tremendous success I have had with the amazing recipes from this book, I am so thankful they ventured into restaurant quality territory. Before I go on, let me first say that this is probably not a book for the uninitiated. If you are a beginner cook, I strongly urge you to start out with Cook's Illustrated "The New Best Recipe" cookbook. There is a wealth of information and techniques to be learned from this all-encompassing cookbook (the "Bible" to us Cook's Illustrated fans) and you will be better served to learn the fundamentals of cooking and baking before you try most of the recipes from "Restaurant Favorites". However, if you are a seasoned cook looking for delicious, foolproof recipes with the wow factor of a four star restaurant, then you have hit the jackpot with this book! How CI approached this venture is they contacted scores of food editors from all over the country and asked them what dishes from their favorite restaurants they would most like to recreate at home. They then asked the chefs of those restaurants to share their recipes. In typical CI fashion, they took those recipes into the test kitchen and exhaustively tested them until they came up with a version that would translate into the home kitchen. Most high end restaurants use hard to obtain ingredients, difficult techniques, and have expensive equipment not normally found in home kitchens. They also have sous chefs on hand to help with lengthy preparation and dishwashers to clean their mountains of dishes. We home cooks are not afforded these luxuries. With this in mind, CI set out to transform these recipes into something the home cook could feasibly do at home, while still maintaining the integrity of the original dishes. They substituted expensive, hard to find ingredients with ones available to most home cooks, they simplified techniques, and they streamlined recipes to shorten preparation and cooking times. But all the while, they maintained the genius and drama of four star restaurant cooking. For those of us looking for ways to add new flavors and flair to our dishes without having to take expensive cooking classes, this book is like a gift from heaven! There is a diverse array of recipes contained within, from the striking beauty and flavor of their "Crab Towers with Avocado and Gazpacho Salsas" to the homey flavors of their "Braised Short Ribs with Creamy Polenta". You will most likely find something

More of what CI should be doing

As I look over the last few issues of CI it's hard to get excited about yet another roast chicken or brownie recipe. Now that they've tackled just about every 'classic' recipe, they seem to be stuck in something of a rut. But having a look through the Restaurant Favorites' book, there's all sorts of amazing looking dishes to get excited about trying. As usual, CI applies their rigorous testing and streamlining to provide a detailed and reliable recipe. Here's hoping the magazine decides to swing towards more exciting food like this.