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Cookbook #16: All-Time Best Recipes from Cook's Illustrated

Cookbook #16 in my Cook the Bookshelf Challenge is All-Time Best Recipes from Cook's Illustrated

All-Time Best Recipes from Cook's Illustrated

About the Book
This cookbook is a bookazine (single-issue magazine) from 2009.  It is full of recipes that have been tested and perfected by the experts at America's Test Kitchen.  The recipes in this special edition are recipes that the editors at Cook's Illustrated believe are more than worth the expense and effort of making them. 

The Recipe I Chose To Make
I made Hearty Tuscan Bean Stew from page 49. This recipe called for brining dried cannellini beans overnight; a technique they go over in great detail in the introduction to the recipe.  The result was creamy textured beans that did not fall apart while the stew was cooking. 

Hearty Tuscan Bean Stew

How Was It?
This was a delicious and hearty stew that used many ingredients that I keep stocked in my pantry.  I made this on a rather warm day and am looking forward to making it again when the weather cools down. I was very pleased with how creamy and intact the beans were using the bringing technique. The end result was well worth the long cooking time.

What’s Next?
The next cookbook in my Cook The Bookshelf Challenge is Amazing Recipe Makeovers from Cooking Light.