The Quick Recipe
The Quick Recipe by Cook’s Illustrated Magazine, published by Boston Common Press in 2003, offers a comprehensive collection of over 300 recipes designed to simplify home cooking. This edition, spanning 454 pages, emphasizes fresh-from-scratch cooking without relying on gimmicks or shortcuts that compromise flavor. The editors aimed to create authentic dishes, such as New Orleans jambalaya and chocolate mousse, that can be prepared in a fraction of the time typically required.
Readers will find a variety of cooking methods that prioritize quick and easy meal preparation while maintaining high culinary standards. Each recipe has undergone extensive testing to ensure the best techniques and flavor combinations are presented. This book focuses on providing honest shortcuts that enhance the cooking experience, making it suitable for anyone looking to enjoy delicious meals without extensive time commitments.
Official synopsis Publisher
“Thousands of cookbooks promise “quick” meals. Some use only four ingredients, some restrict cooking times to 15 minutes, while others rely on prepared foods. The editors of ‘Cook’s Illustrated’ magazine wanted to simplify home cooking without the usual gimmicks or culinary sleight of hand. We wanted honest shortcuts and nothing less than fresh-from-scratch cooking. At the start of this project, our test cooks were skeptical. Could we make an authentic New Orleans jambalaya in just 45 minutes? Is 30-minute chocolate mousse worth eating? Can chicken soup become a simple Tuesday night dinner? In these three cases (and in more than 300 others), the answer turned out to be yes. ‘The Quick Recipe’ is based on the same intensive kitchen testing that makes ‘Cook’s Illustrated’ and ‘The Best Recipe’ so popular. Each recipe has been developed through a painstaking process of repeat tastings to find the best method, technique, or combination of flavors. So please join us in our quest to find quick recipes that don’t sacrifice the thing we all value most — good taste.”–
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