Cook’s Illustrated: Promotional Issue (Back Issue) (Paperback)
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Cook’s Illustrated isn’t your ordinary food magazine—it’s a culinary laboratory in print. Published every two months by the editors at America’s Test Kitchen, each issue is packed with recipes that are painstakingly tested dozens (sometimes hundreds) of times until they are foolproof. Unlike glossy food magazines filled with advertisements, Cook’s Illustrated is completely ad-free, allowing the editors to focus solely on delivering honest results, unbiased equipment reviews, and ingredient recommendations you can trust.
Founded in 1992 by Christopher Kimball, the magazine quickly developed a reputation for its almost scientific approach to cooking—breaking down why a recipe works (or doesn’t) so that home cooks can replicate restaurant-quality results in their own kitchens. The meticulous illustrations, step-by-step techniques, and engaging kitchen “experiments” make each issue not just a collection of recipes, but a cooking education in itself.
Whether you’re a seasoned chef or an enthusiastic beginner, Cook’s Illustrated will transform the way you understand food, flavor, and technique.
- Every Recipe Tested to Perfection – Only the best, foolproof versions make it into the magazine after rigorous testing.
- No Ads, Just Cooking – 100% advertising-free, so every page is dedicated to food, recipes, and knowledge.
- Expert Equipment & Ingredient Reviews – Trusted buying guides that help you choose the best gear and pantry staples.
- Beautiful Hand-Drawn Illustrations – Step-by-step drawings highlight key techniques and make complex recipes approachable.
- America’s Test Kitchen Credibility – Backed by one of the most respected culinary institutions in the U.S.
Condition | New |
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Author | Cook'S Test Kitchen Staff |
Book Pages | 32 |
Publisher | Cook'S Illustrated |
Age Group | Adult |
Gender | Unisex |
Format | Paperback |
Organization | Cook's Illustrated |
Cookbook City | Brookline |
Cookbook State | MA |
Size | 11" x 9" x .37" |