Cook's Illustrated Baking Book

March 31, 2014
For those who may have wondered, America's Test Kitchen really exists. The Massachusetts space used for recipe testing is the heartbeat of Cook's Illustrated magazine. Known in the culinary world for its impeccable reputation, easily recognizable from the distinctive illustrations, the magazine maintains its tone and style throughout this encyclopedic collection that tops out at 450 recipes. Fifteen chapters, including Pies and Tarts, Pastry, Cookies, and Layer Cakes, are preceded by essential Baking Basics. For those unfamiliar with CI recipes, they are long, detailed and as precise as proper cooking and baking instructions should be. Right-page bars guide home cooks on everything from Mincing Anchovies to a Paste, to Uncracking Cracked Cheesecake, to Scoring Skilled Pie Crust. Readers won't find risky or daring flavor combinations or trend-setting baked goods within these covers, but can take comfort in the Classic Brownies, Classic Tart Dough, Genoise Layer Cake, and 24-Hour Sourdough Bread recipes that can be used year after year. Fans of the magazine, and those new to this esteemed test kitchen, won't be disappointed.