Christopher Kimball is the editor of the magazine, Cooks Illustrated. This, his first book, is a rock solid collection on recipes every cook needs -- from pie crusts to roasts. Highly recommended.

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Product Description

Whether you're a kitchen novice or a veteran home chef, Christopher Kimball has written the one cookbook you absolutely must own - an indispensable guide to the best in American home cooking.

As the founder, publisher, and editor of Cook's Illustrated magazine, Kimball has perfected a new way of writing about food: take a classic dish, meticulously test all possible variations, and then present the recipes proven best. Now, with THE COOK'S BIBLE, Kimball at last gives you a cookbook based on the same rigorous methods. From the ideal way to cook a turkey to perfect chocolate cake, you get foolproof master recipes for hundreds of favorite dishes - and one of the best basic cookbooks every published.

THE COOK'S BIBLE takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375 oven and a 170 internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, grilled ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes.

In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. You can start off with his Cream of Roasted Tomato Soup or Winter Red Cabbage Salad with Bacon and then follow with a main course of Beef Tenderloin with Marsala and Balsamic Vinegar or Braised Tuna with Ginger and Soy. Pastas, beans, and grains dishes - Squash and Sage Ravioli; Barley with Spinach, Parsley, and Chives; and Marinated White Beans - provide intriguing accents. And Sauted Green Beans with Lemon and Walnuts, Baked Carrots with Maple Syrup and Nutmeg, and Rustic Country Bread make perfect accompaniments. For deserts, you can indulge yourself with The Best Angel Food Cake, Buttermilk Fruit Cobbler, or a simple dish of poached Peaches with Ginger.

Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 200 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices.

From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

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Product Details

• Amazon Sales Rank: #86589 in Books
• Published on: 1996-10-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 464 pages

From Publishers Weekly
What Gideon is to the hotel room, Kimball will soon be to the kitchen: inspirational, informative and probably ubiquitous. In this compendium of facts and firm opinions, the founding editor of Cook's Illustrated magazine details the research that informs his positions on the best pots, thermometers and knives and the value of pasta machines, microwaves and ice-cream makers. This evaluative approach extends to the 400 intensively tested recipes that advocate preferred methods for cooking rice, grains, fish, meat, poultry, sweets and more. Kimball dispels many widely held misconceptions as he asserts that an overnight soaking of dried beans is "vastly preferable" to a quick-soak and that a tightly trussed bird will roast unevenly. It took 33 tries in Kimball's count before he achieved the perfect pie crust; following his progress is like solving a delicious mystery. Some bread bakers may question the author's praise for rapid-rise yeast and his declaration that saltless bread is "inedible" (thereby dismissing a tradition of Tuscan bread-making), but these are quibbles about a highly personal book that tells not only how to prepare specific foods but why. For many, Kimball, who comes across as a purist's Martha Stewart, will be the ultimate source for such kitchen basics as the best method for roasting beef (a speedy 400 degrees for tenderloin; a more leisurely bout at 250 for tough bottom round). Kimball's experiments demonstrate that even experienced cooks don't know all the answers, although everyone will know more after reading this impressive compilation. 200 halftone illustrations not seen by PW. 40,000 first printing; BOMC/Good Cook selection; author tour.
Copyright 1996 Reed Business Information, Inc.

From Library Journal
Kimball was the founding editor of the original, much-loved Cook's magazine, which he revived several years ago as Cook's Illustrated. Here he offers his culinary knowledge in 50 chapters, from What To Buy for the Kitchen to Baked Fruit Desserts, with dozens of photographs and step-by-step line drawings. The approach follows that of the magazine, where, for example, chicken may be roasted 15 different ways to determine "the best" way to cook it, or 40 batches of chocolate chip cookies are baked to find "the best" recipe. Some readers will find the detailed accounts of all the retesting and experimenting fascinating, while others will probably prefer just the recipes that resulted and less of the background. Sometimes the emphasis seems a bit odd?for example, there's a chapter on pasta sauces and another on how to make ravioli, but none on making basic pasta dough and using it for different shapes. Kimball is a man of strong opinions ("very few home cooks have a salt box, but everyone needs one"), and his very personal book will not be for everyone. Recommended for larger collections.
Copyright 1996 Reed Business Information, Inc.

From Booklist
The term bible generally brings to mind an authoritative, comprehensive guide to a discipline. Kimball's Cook's Bible strives less for comprehensiveness than for practicality and accessibility to the competent American home cook. In the tradition of James Beard and other champions of American cuisine, Kimball counsels American cooks to be proud of their heritage and shun pretensions. Nevertheless, he is realistic enough to recognize that the American melting pot is still bubbling away, and dishes that seemed exotic only a few years ago now have the status of standard classics. Because of the many tables included in the book and its "master recipe" approach, this volume may prove helpful in libraries' cooking reference collections. Mark Knoblauch

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Customer Reviews

Buy the Cook's Bible Only If You DON'T Already Own a Kimball
I'm an avid cook and, while I no longer subscribe to "Cooks Illustrated" magazine, I respect Chris Kimball and his expert kitchen team and have had good luck, more or less, with their recipes which, if followed EXACTLY, are virtually foolproof. I also never fail to learn something from their informative kitchen commentary, including kitchenware recommendations. All in all, his recipes and advice are beneficial to both novice and experienced cooks.

That having been I have to point out that taste is, of course, subjective. For instance, I've found, from trying a number of Kimball's recipes, that he is a salt-a-holic. I prefer to cook with little or no salt, as I find the taste harsh and unpleasant, and if I followed Kimbell's recipes exactly I'd be drowning in the stuff. I prefer pepper and tend to double or triple the often meager amounts Kimbell calls for in his recipes (usually he calls for four or fives times more salt than pepper, and I tend to reverse those ratios).

The recommendations too, are, of course, all one man's opinion. He speaks harshly of Le Creuset, which is my favorite cookware, despite the expense (don't listen to Kimball: the enamel service is as good or better than non-stick), and frequently raves about plain cast iron which, while I'm sure can be great, takes a great deal of patience to properly season (I've NEVER had any luck doing so), can't be washed in a dishwasher (big downfall, in my opinion) and can easily destroy an induction cooktop (something Kimball fails to even mention). He also highly recommends an electric rice cooker which is, perhaps, the least useful tool in my kitchen and is quite scornful of breadmakers, an appliance I use several times a week quite happily.

All of Kimball's cookbooks follow the same basic format: a long-winded, but often interesting, discourse on how Kimball views the "perfect" version of whatever it is he's showing you how to cook, including a lengthy explanation of variations he has tried, followed by his "Master Recipe" for the food. I recommend carefully reading the introduction, focusing on what Kimball considers "perfection," before attempting the recipe. For instance, he prefers very hard, extremely crusty bread (one of the main reasons he despises breadmakers, by the way) with a light, "air-filled" interior, while I like a soft, almost blonde, crust and am quite fond of the "cakelike" bread consistency Kimball is so disdainful of. So, in terms of bread, Kimball's "master" recipe is obviously not going to suit me.

In short, if your taste is the same as Kimball's when it comes to a particular food his well-researched and thoroughly-tested recipes will be amazing. If you don't feel the same way about, say, chicken (he likes it quite salty and greasy--though he uses the terms like "savory," "succulent" and "moist" to describe what I think of as "salty" and "greasy") as the author, his recipe for roasting a chicken will leave you cold.

The other caveat to keep in mind when purchasing Kimball's books is that many, most notably the "Cook's Bible," are extremely outdated (far more so than they should be, judging by the publication date), particularly when it comes to appliance and cookware recommendations. (Often the products he has tested either no longer are made or have been radically changed, and the ones he panned are now considerably better.) For instance, Kimball frequently talks about the "rarity" of a kitchen which contains both a food processor and a stand mixer while I'd say at least half the wives I know have both, and quotes bread machines as costing "upwards of $300." (There's also a rather long and ludicrious section where he goes into great deal about how "most" people who own a stand mixer "only have a whip attachment" when KitchenAid, and other popular models, have been including dough hooks and paddles, as well as whips, as standard equipment for at least the last 15 years.) Kimball also terms ceramic cooktops "experimental" though they are actually quite common now. (Off the top of my head I can think of a dozen people I know who cook on induction or ceramic ranges.) In addition, he completely ignores the Internet when giving out reccomendations of where to purchase certain items. (Most of the things he says you need can be easily found online.) In addition, he says you can buy a top-of-the-line Wusthof Trident chef's knife for "around $85," when in fact the knife he reccomends now costs well over $100. I could go on, but I think you get the point: Listen to Kimball's advice, but don't always take it as hard fact.

But my biggest problem with Kimbell cookbooks is this: If you have one, you have them all. He lifts whole passages and recipes and uses them in multiple books. "The Yellow Farmhouse Cookbook," and the "Cook's Bible," for instance, have at least 50 identical recipes, not to mention verbatim introductions to each section and cookware reccomendations repeated word-for-word. "The Best Recipe" features ALL of the recipes (as far as I can tell) from the "Cook's Bible," with the same commentary, which is, in turn, lifted in whole chunks from past issues of "Cooks Illustrated." I'm sure this saves Mr. Kimbell a great deal of time when compiling his cookbooks but it leaves little reason to own more than one edition of his work. Exceptions to this rule are his specality cookbooks, such as his "Complete Pasta and Noodle" or "Complete Poultry," which again contain exact repeats from other books but also add a wealth of new recipes and information.

If you're going to buy a Kimbell cookbook, and I do think it's a worthy investment for any semi-serious cook, buy his latest (for example, "The Best Recipe," in lieu of "The Cook's Bible"), whatever that may be. That way, you're sure to get 90% of what's contained in earlier versions, without paying for "repeats." On the other hand, if you already own, say, "The Cook's Bible," don't bother with "The Yellow Farmhouse Cookbook" or the "The Best Recipe." In addition, as mentioned earlier, Kimbell's speciality cookbooks, focusing on one particular item, are also worth the purchase price, but only if you're interested in that particular food type.

Christopher Kimball is the successor to James Beard.
James Beard brought fine cooking to the American kitchen. Christopher Kimball has continued in this tradition.

This book provides not simply near perfect recipes but a guide to both the experienced cook and the novice on how to prepare them. The sections on the selection of kitchen equipment are wonderful. He presents his recommendations on what you need not only in the generic, but the specific.

Some of what he advocates, you may disagree with. I know that I can put a finer edge on a knife with a good steel than I can with the recommended electric knife sharpener. However, the knife sharpener is necessary when the edge no longer responds to the steel.

In no case will you go wrong with his recommedations (except for the waffle recipe). It does need more oil.

For anyone starting to learn to cook or wanting to learn to cook better, this is a priceless resource. I cannot recommend it more strongly. If I had only one cookbook in my kitchen, this would be it. The second would, of course, be James Beard American Cooking.

Pretty good...
I have the version of "The Cook's Bible" that came as one book together with "The Dessert Bible." If you are at all familiar with Cook's Illustrated Magazine, the format and style will be familiar to you. As for recipes, you will find it all in here -- product tests, exhaustively researched recipes for the food your mom and grandma used to make, etc. Some of the product testing is a little dated, but frankly, I don't base my purchases on Christopher Kimball's opinions anyway. I rely on an amalgam of information from many different sources to determine the best kitchen equipment, ingredients etc.

It's a great kitchen resource, but be warned -- if you own this, there's no need for you to buy "The Best Recipe," "The America's Test Kitchen Cookbook," or basically anything else Cook's Illustrated puts out, because the recipes are the same. This book is basically an expanded version of the non-dessert recipes in "The Best Recipe," which I also own. Cook's Illustrated is famous for recycling their recipes over and over and just putting new titles and covers on the cookbooks. If you buy this, don't buy another CI book until you're absolutely positive (through side-by-side comparison) that you need both.

The only other criticism I have of this book -- and all the Cook's Illustrated books, really -- is there's not a lot of diversity of cuisines involved. The magazine and cookbooks stick to tried-and-true staples of American (actually Northeastern American) food, and occasionally step a just a little over into ethnic cuisine. But if you're looking for explosive new tastes, interesting fusions of different cuisines, daring flavor combinations, new twists on old standards etc., these are not the cookbooks you're looking for. This would be a great gift for nervous new cook who's interested in learning the fundamentals and needs the reassurance of extensively tested recipes, but there's not a lot of excitement or intrigue here for a cook who's more or less mastered the basics of American cuisine and is now branching out into cooking the food of other parts of the world. A very nice basic "resource" cookbook to have, but definitely not the be-all end-all "bible" of cooking Kimball purports it to be.