Cook's Illustrated Annual Edition

Cook's Illustrated Annual Edition

Item #308601 - Hurry, Only 12 In Stock!

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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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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

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.