Write a Review
 New NO KNEAD Bread, December 17, 2007
Reviewer: RW
I am renewing my subscription to your magazine for one reason. Your "new no knead bread recipe". I have been baking bread the no knead way for about a year now. While I have always had good luck with it, the bread was missing exactly the aspects your article listed. Since I read your new recipe I have been baking bread once or twice weekly, depending on the number of mouths to feed that week. I have also tried the rye bread and found it to be absolutely the finest rye bread I have ever eaten. I have added one twist to the rye bread recipe. Not my idea, but I added additional caraway seeds with Kosher salt to the top prior to baking. It adds even more flavor to the loaf as well as eye appeal. Your recipe is more than worth the price of a renewal subscription and if I get even one more recipe as good as this one over the next year I will be more than satisfied.
|
Great information!, December 07, 2007
Reviewer: Wingnut
I've dropped most of my magazines subscriptions in the last 5 years, but just subscribed to COOK'S recently. I just recieved my third issue. I read every word from cover to the end, it IS that interesting especially the great cooking tips. A big thank you for giving me the respect of not having to scim through a 80% content of advertisement like other magazines. Thank You!
|
A great product..., August 10, 2007
Reviewer: Karen M.
I just wanted you to know how much I've enjoyed your magazines and cook books. We have an automotive repair and Bridgestone/Firestone dealership, and we can have lengthy conversations with customers waiting. Cooking comes up as a frequent conversation item, and I'm always bragging about a new method or technique I've learned from your mag. Now, I just keep a copy of a recent issue on hand, and everyone I've shown them to takes the info to subscribe. You have a great product.
|
 Good, but . . ., July 25, 2007
Reviewer: Susanna
I was very impressed with the content of the free magazine I received, but I was put off by the small print and disappointed in the absence of nutritional breakdown for each recipe.
|
Magazine Review, April 18, 2007
Reviewer: Edie
I know when the magazine comes in the mail, I might as well clear off my work area, there's something with a higher priority. I can't put it down until I've read it entirely. There's never anything addressed that I can learn from or relate to. I appreciate all the invaluable information and the most tempting recipes.
|
Finally a good magazine, February 11, 2007
Reviewer: North Dakota Grandma
It is great to receive a magazine with pages that aren't covered with advertisements. I love the tips and the recipes, My grandson is becoming quite the cook and would like to be Chef someday, I am saving my copies of the magazine in a binder for him. He will be able to use the tips and some of the recipes.
|
More Than Just Recipes, May 11, 2006
Reviewer: Barb
Cook's Illustrated is outstanding in several respects. First off, the recipes are always spot-on, and every issue has several recipes that I need to try. The recipes are superior versions of classics, so I find myself making them over and over, unlike "fashionable" recipes that I find in other magazines. In addition, every article details the variations in technique and ingredients that were tried before arriving at the final recipe or recipes. If you know why a particular ingredient or step was included or rejected, it is easy to decide how to change the recipe to suit your own situation. Finally, I have found again and again that the techniques in Cook's are explained so that I can use them to alter my other recipes or improvise new ones. The main frustration is that there is not enough space in the magazine for all the variations, so you have to go to the internet in a certain window of time after the magazine arrives to get them, unless you subscribe to the online version.
|
love it, February 01, 2006
Reviewer: sherrie
My husband and I both love this magazine. It is unlike any other kind of cooking magazine. I ride around with my copy in the car for weeks and read it while waiting on my kids. There are so many tips, that I re-read them...
|
Can't Live Without It, January 30, 2006
Reviewer: Walkman
This is by far one of the best cooking resources available today. It has great recipes, as well as different methods for the same dish that did not work. It has helpful tips for all kinds of culinary topics, product reviews along with brand names and locations where the item is available. My only complaint is that it comes every other month, rather then every month.
|
A kitchen Necessity, January 25, 2006
Reviewer: Sarah J
Cooks Illustrated is standard equipment for my kitchen. The recipes mostly are basic American food and I love experimenting with trying them out. The steps of the process are laid out simply so that any level cook can execute them, and the recipes have been extensively tested. Having a copy of Cooks Illustrated in your kitchen can give you the confidence to try recipes you never would have attempted before. You’ll find Editor Christopher Kimball’s editorials to be excellent and the selection of recipes nothing short of mouthwatering. The quick tips section is extremely useful and their testing of kitchen products is invaluable.
|
|
