Cook's Illustrated Annual Edition
Item #308601 Hurry, Only 12 In Stock!-
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item.
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12/11/2013 with Fedex
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Perfect for long-term reference, the Cook's Illustrated 2004 Hardbound Edition contains all six of the 2004 issues complete in their original form, plus a master recipe and article index. The sturdy and durable cover is kitchen friendly -- sure to keep your favorite recipes intact for years to come -- and with its handsome gold stamping, this book make an elegant addition to your cookbook library.
Quick-reach convenience. Durability. Longevity. Handsome good looks. What more could you want?
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We like using ground sirloin for hamburgers because it is lower in fat than chuck, and also because of its steakier taste. However, if you prefer a more classic-tasting burger, use a blend of the two. A quick guide for how to tell your burger is done: insert a thermometer sideways into the center of the burger; when it reads 145 degrees F it's medium rare, 160 degrees F it's medium, and 170 degrees F it's well done.