Cook’s Illustrated – January/February 2016 (19MB)
Cook’s Illustrated, launched in 1993, is located just outside Boston where a team of more than three dozen test cooks, editors, and cookware specialists work in a 2,500-square-foot test kitchen. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version of a particular recipe.
Cook’s Illustrated – January/February 2016
English | 36 pages | HQ PDF | 19 Mb
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