fall 2013 cookbooks -...

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fall 2013 cookbooks

BEA Catalog Cover Layout.indd 3 4/23/13 10:51 AM

To Place an order in The U.S.

Emily loganAmerica’s Test Kitchen Retail Sales & Marketing DirectorPhone: 617.232.1000 ext 4901 E-mail: emily.logan@ americastestkitchen.com

To Place an order in canada

HarpErCollins Canada ltd.Sales & Marketing 2 Bloor Street East, 20th Floor Toronto, Ontario M4W 1A8 Phone: 416.975.9334 Fax: 416.975.5223

Order Desk & Customer Service 1995 Markham Road Scarborough, Ontario M1B 5M8 Toll-free telephone: 800.387.0117 Toll-free fax: 800.668.5788

PUbliciTy

dEboraH broidEPhone: 973.744.2030 E-mail: [email protected]

corPoraTe headqUarTerS

amEriCa’s tEst KitCHEn17 Station Street, 2nd Floor Brookline, MA 02445 Phone: 617.232.1000

For more information about our cookbooks, magazines, or public television cooking shows, please visit our websites:

americastestKitchentV.com CooksCountrytV.com Cooksillustrated.com CooksCountry.com americastestKitchenFeed.com

Ordering Information

PleaSe noTe• Twenty-book minimum required for direct orders from booksellers.

• Suggested retail prices are to be used as guidelines. Retailers may charge prices at their discretion, and sales outside of the U.S. may include additional taxes.

• All prices and available titles are subject to change without notice.


Fall 2013 Cookbooks 1

From the publisher

Here’s the good news. Last year, we sold more books

at retail than we have in many years. That is, in part,

due to The Science of Good Cooking and The Cook’s Illustrated Cookbook, both of which ended up on

the New York Times best-seller list. The other reason

is that print cookbooks are perfectly suited to their

purpose—recipes are easily located and paper is

immune to the ravages of gravy, spilled liquids, and

greasy hands.

I’m not like the old Vermonter who was asked

by the flatlander, “I guess that you have seen a lot of

great changes in your lifetime?” The old-timer replied,

“Yup, and I’ve been against every darn one of them!”

I fully embrace computers, iPhones, iPads, and digital

books. But the cookbook, the kind printed on paper,

is a form that will always be with us, long after the

dictionary and the encyclopedia are distant memories.

Like the shovel or flyswatter, it is the ideal match of

form and function.

This year has started out with equal promise.

Pressure Cooker Perfection has over 100,000 copies

in print in just three months. Our best-selling Slow Cooker Revolution will offer a second, easy-prep

edition, and we have two major publishing events

this fall: The America’s Test Kitchen Cooking School Cookbook and The Cook’s Illustrated Baking Book. We also venture into the world of quick weeknight

cooking with The Six-Ingredient Solution, a book that

marries short ingredient lists with smart techniques

and interesting flavor pairings.

The world may be changing, but value is everlast-

ing. The three dozen test cooks in our 2,500-square-

foot kitchen just outside

of Boston really do test

recipes over and over again

in an effort to make them

as foolproof as possible.

And it’s not just a func-

tion of whether we can

make a recipe that we

like—we send our recipes

out to home cooks across

America to find out what they do with them. Some

follow directions to the letter, while others substitute

shrimp for chicken. (This actually happened a few

years back.) Our job is to understand how America

actually cooks at home. That investigation takes time,

money, patience, and a large crew of dedicated cooks

and editors.

To that end, we hope that our cookbooks offer

true value—the kind of long-term references that

will become part of the home cook’s repertoire for

decades to come. Now, when I say reference, I don’t

mean the type of book that is pulled out only once a

year. That reminds me of the story of the Selectmen

in Weston, Vermont, who, at a regular monthly town

meeting in January, were criticized for not putting

sand and salt on the roads. When it was revealed that

the town had a good supply of both items, the Select-

men were asked why they did not use the sand and

salt more freely. “Can’t,” replied one of the Select-

men. An angry resident stood up and said, “Why can’t

you?” The Selectman stood up and said, “Just can’t.

Sometime we’re bound to be needing them!”

Cordially,

CHrISTOPHer KImBALL Founder and editor, Cook’s Illustrated and Cook’s Country

Host, America’s Test KitchenCook’s Country from America’s Test Kitchen

Christopher Kimball

BEA Catalog 2013 Layout.indd 1 4/22/13 5:16 PM

2 AmericA’s TesT KiTchen

new FAll TiTle

Raise Your Kitchen IQ with this One-of-a-Kind Cookbook

GET READY TO COOK

Equipment and ingredient lists plus timing information get cooks off on the right track.

LEARN THE TRICKS OF THE TRADE

We show home cooks HOW, and we explain WHY.

MASTER THE BASICS

Fully photographed Core Technique lessons demonstrate the fundamentals.

COOK ALONG WITH THE TEST KITCHEN

Recipe Tutorials walk home cooks through more involved dishes—from start to finish.

AVOID COMMON COOKING MISTAKES

Troubleshooting guides point out the pitfalls so you can avoid them in the first place.

EXPAND YOUR REPERTOIRE

More than 500 kitchen-tested recipes put lessons into practice.

SEE HOW IT’S DONE

3,000 step-by–step photos bring techniques to life.



our First Cooking sChool Cookbook

The America’s Test Kitchen Cooking School Cookbook How to Find Success in the Kitchen and Make Great Food Every Time You Cook

After 20 years in the test kitchen, we’ve discovered the best methods

for approaching essential cooking techniques and a wide range of

recipes. We also know what questions home cooks will have, and what

problems they’ll face. In this landmark project, we share everything

we’ve learned, from simple knife skills and cookery fundamentals, such

as whipping egg whites, to perfecting recipes like pepper-crusted filets

mignons and layer cakes. This is a book that will make anyone, no mat-

ter their skill level, a better cook. More than 3,000 step-by-step color

photos and almost 200 cooking lessons show you how things should be

done, and captions featuring the voice of the test kitchen tell you why.

It’s like having an expert by your side every step of the way, guarantee-

ing success and making you a more skilled cook at every turn.

The book starts with an exhaustive “Cooking Basics” chapter that

covers everything from what equipment you need (and how to care for

it) to established test kitchen tricks that tell you how to make food taste

better. From there, the book moves on to seventeen chapters that cover

all the major cooking and baking categories, from meat, poultry, and pasta

to cookies, cakes, and pies. The first few pages in each chapter tackle key

equipment, ingredients, storage, and other essential principles, setting the

stage for the illustrated techniques and recipe tutorials that follow.

Illustrated Core Techniques, which include everything from how to

carve a roast chicken to making flawless pie dough, cover the build-

ing block recipes everyone should know. Recipe Tutorials walk read-

ers through recipes that benefit from the visual cues of step-by-step

photography, like fresh pasta, sticky buns, and extra-crunchy fried chicken.

Leaving nothing to chance, these tutorials tell you what we’ve learned

commonly goes wrong when home cooks prepare these dishes and how

to avoid those mistakes. Every chapter ends with a library of the test

kitchen’s all-time favorite recipes—more than 500 in total—that will

allow home cooks to expand their repertoire.

America’s Test Kitchen is known for its obsessive quest to find the

best techniques, recipes, ingredients, and equipment. As the essential

go-to guide for the home cook, The America’s Test Kitchen Cooking School Cookbook promises to help anyone, no matter his or her skill

level, cook with confidence.

OCTOber 2013$45.00

Hardcover

81/2 x 111/8, 832 pages

Four–color throughout

ISBN 978-1-936493-52-4

NATIONAL MArKeTING CAMPAIGN• National Publicity Campaign

• National TV and Radio Appearances

• In-Store Promotions

• Social Media Campaign

• Direct Mail Campaign



new FAll TiTle

Barbecue, Stir-Fry, Roast, Poach, Stew. . . Even Bake a CheesecakeAmerica’s Test Kitchen expands the potential for everyone’s favorite appliance with 200 recipes

that deliver great flavor and convenience. From easy appetizers and pastas to slow-simmered

braises, stews, and roasts, no recipe requires more than 15 minutes of prep (chopping, stirring,

or microwaving) before it’s time to hit the start button.

Garlicky Shrimp

Steeping garlic slivers in olive oil provided a fragrant oil for poaching our shrimp and infusing it with flavor.

Diner-Style burGerS

Cooking our burgers on a thin layer of sliced onions gave us a built-in topping for the juicy patties.

penne alla voDka

Using the microwave to “toast” pasta kept it from becoming mushy. Jarred marinara, plus vodka and cream, gave us an easy, yet rich-tasting, sauce.

chicken anD veGetable “Stir-fry”

Forget about the splattering oil! Our stir-fry is mess-free, and using a steamer basket keeps the vegetables crisp-tender. P

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the slow Cooker revolution Continues

Slow Cooker Revolution Volume 2: The Easy- Prep Edition200 All-New, Ground-Breaking Recipes

The test cooks at America’s Test Kitchen have worked their magic

again, developing and perfecting an all-new collection of 200 slow-

cooker recipes. With this volume, we looked at this must-have

appliance in new ways to truly maximize its potential. You’ll learn

how to make a host of dishes like Garlicky Shrimp, Chicken Soft

Tacos, and Flourless Chocolate Cake—recipes you’d never expect

to see coming out of a slow cooker. The moist heat of the slow

cooker is tailor-made to serve up flavorful stews, chilis, and braises (and

don’t worry—we’ve included a good number of these), but with our

smart strategies and clever ingredient selections, we were also able to

pull off full-flavored cheeseburgers, spice-rubbed roast chicken, ziti with

meaty ragu, rare roast beef, poached salmon, and even cheesecake.

Not only does this volume deliver an exciting, flavorful roster of

dishes, including everything from appetizers, main dishes, and soups and

stews to sides, pastas, roasts, and desserts, but they’re super-easy, too. Not

many home cooks have tons of time to spend chopping vegetables and

butchering meat before heading off to work, so every recipe here re-

quires no more than 15 minutes of hands-on time. Using vegetables that

need no prep (think baby carrots and small potatoes), jarred sauces (like

tomato sauce and Alfredo sauce), and cuts of meat that require no knife-

work (blade steaks cook down into tender, fork-friendly bites in our

braises) helped streamline recipes so that even if you’re crunched for

time in the morning, you can still get a jump start on a full-flavored

dinner, like Pork Loin with Dijon Potato Salad and Southwestern

Pot Roast.

But not all of our recipes need an all-day stint to become richly

flavored. Using the slow cooker to cook pasta, we added penne and ziti

(microwaved briefly to jump-start its cooking) and sauce, let it all simmer,

finished it with a little more sauce, and dished out tender, flavorful pasta

in about 2 hours. Our flavorful party dips and other appetizers need just a

couple hours, freeing up time so you can focus on the main course. Plus,

you can serve them right from the slow cooker, so they’re hot and ready

to go when guests arrive.

This go-to collection of 200 streamlined recipes delivers both con-

venience and flavor—now that’s what we’d call a revolution.

SEPTEmbER 2013$26.95

Paperback

73/8 x 91/8, 336 pages

ISBN 978-1-936493-57-9

NATIONAL mARKETING CAmPAIGN• National Publicity Campaign





$26.95

Paperback

73/8 x 91/8, 336 pages

ISBN 978-1-933615-69-1

MORE THAN

275,000 COPIES

SOLD

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new FAll TiTle

A BAking Book ThAT hAs iT All

FluFFy yellow layer Cake

Lots of egg whites produce a cake with an ultralight texture and a combination of butter and oil delivers a moist, flavorful crumb.

almost No–kNead Bread

Beer gives this revolutionary recipe yeasty flavor in short order and a bare minimum of kneading results in a consistent shape and chewy crumb.

thiN-Crust Pizza

Moving our pizza stone to the upper oven rack mimics the narrow gap of a parlor-style oven, resulting in a pie with a thoroughly crisp crust, top and bottom.

FoolProoF Pie Crust

A magic ingredient—vodka—yields a remarkably easy-to-roll dough that bakes up flaky and tender.

ultimate BaNaNa Bread

Our loaf contains a record 6 bananas including one shingled over the top, that caramelizes into a sweet crust.

PerFeCt ChoColate ChiP Cookies

Browning the butter is just one way we elevate this American classic from good to great.

A Trusted Resource for Bakers of All LevelsImprove your baking skills or simply learn how to bake from the ground up from the indefati-

gable test cooks of Cook’s Illustrated. You’ll discover new (and often better) ways to make all

your favorites. More than 450 recipes cover everything you’d ever want to bake.

lAndmArk recipes You Won’T Find AnYWhere else

In addition to foolproof recipes,

you’ll find concise summaries

highlighting our recipes’ keys to

success; timeless, hand-drawn

illustrations to guide you every

step of the way; and elegant black-

and-white photos throughout that

reveal the beauty of baking.

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The Cook’s Illustrated Baking BookBaking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine

The third book in the bestselling Cook’s Illustrated series, The Cook’s Illustrated Baking Book is an authoritative baking reference and

recipe collection for those who want to learn how to bake and for

those who want to bring their baking skills to a higher level. Fif-

teen chapters cover anything you’ve ever wanted to master—from

cookies, cakes, pies, and tarts, to biscuits, breads, pastry, and more.

Our recipes are truly unique—you will not find many of our

kitchen-tested methods (or the outstanding results that go with them)

in other baking books. For an extraordinary deep-dish apple pie that’s

crammed with apples and has no gaping hole between the fruit and

crust, we precooked the apples to get rid of excess liquid, concentrate

the sweet flavor, and prevent a soggy bottom crust. And using a mix

of sweet and sour apples ensures this blue-ribbon pie boasts balanced

flavor. To elevate our pizza (literally) to a parlor-quality pie, we moved

the pizza stone to the highest position, narrowing the gap between the

stone and the oven ceiling. This simple step resulted in a pizza with

everything in sync: a thoroughly crisp crust that was well browned on

both top and bottom and a slightly chewy texture. Cookies are the

ultimate lunchbox treat. For a chocolaty, chewy cookie, we found that

melted chocolate actually worked against us, resulting in a cakey cookie

(the culprit turned out to be the fat in the chocolate). Instead, we

swapped in cocoa powder, which boasts deeper chocolate flavor; dark

corn syrup encouraged a chewy texture. And for creamy bites of choco-

late throughout, we folded in bittersweet chocolate chunks.

In addition to remarkable recipes, The Cook’s Illustrated Baking Book includes an illustrated baking basics section that

features information on key ingredients (flour, sugar, butter,

eggs, chocolate, nuts) as well as what to look for in necessary

equipment from whisks and baking sheets to stand mixers

and springform pans. A handy shopping guide in the back of

the book recommends the test kitchen’s favorite brands so

you won’t waste money. A valuable resource for all skill levels,

The Cook’s Illustrated Baking Book is the go-to volume for all

your baking needs.

OCTOBer 2013$40.00

Hardcover

9 x 105/8, 520 pages

ISBN 978-1-936493-58-6

NATIONAL MArKeTING CAMPAIGN• National Publicity Campaign



• Blog Tour



the ultimate baking book

A New York Times BesTseLLING serIes

$40.00

Hardcover

9 x 105/8, 504 pages

ISBN 978-1-933615-98-1

$40.00

Hardcover

9 x 105/8, 928 pages

ISBN 978-1-933615-89-9

more than

370,000 CoPIeS

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New Fall TiTleNew Fall TiTle

september 2013$26.95

Paperback

73/8 x 91/8, 328 pages

ISBN 978-1-936493-44-9

NAtIONAL mArKetING CAmpAIGN• National Publicity Campaign




• Promotions to america’s Test Kitchen TV Viewers


the six–Ingredient solutionHow to Coax More Flavor from Fewer Ingredients

Think it takes more than a handful of ingredients to get a hearty chicken

soup, Sunday dinner–worthy roast beef, or robustly flavored spaghetti

and meatballs on the table? Think again. The test cooks at America’s Test

Kitchen tackled a new challenge in this collection of 175-plus fuss-

free recipes that slash the shopping list but deliver the big flavor you’d

expect. In The Six-Ingredient Solution, we put our ingredients to work and

revamped the cooking methods for everything from starters and soups to

braises, casseroles, pastas, and desserts—without losing any of the flavor.

With our smart ingredient choices, we found a way to infuse our

butternut squash soup with warm spice notes, minus a ton of spices

(a chai teabag did the trick), and figured out how to give our roasted

chicken intense flavor and a nicely bronzed exterior with just one in-

gredient (a glaze of pomegranate molasses, brushed on every 10 minutes,

added sweet-tart flavor, plus its sugars helped the skin crisp and brown).

A pasta-night stand-in (prepared pesto) helped us achieve a rich-tasting

meatloaf with big garlic and herb notes—no chopping necessary.

But selecting the right mix of ingredients and convenience prod-

ucts was only part of the solution—overhauling the cooking methods

also helped eke out more flavor from fewer ingredients. For an easy,

weeknight-friendly casserole, we “unstuffed” our shells. Tossing cooked

shells with store-bought sauce enriched with browned sausage and fen-

nel before baking ensured all the flavors and ingredients had a chance to

meld in the oven, for a heartier dinner with less fuss.

This collection shows you really can do a lot with a little—when

you know what you’re doing. With The Six-Ingredient Solution, we might

have cut back on the ingredients, but we didn’t cut back on the flavor.

Pomegranate-glazed ChiCken with CousCous

six–ingredient sPaghetti and meatballs

nutella tart

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8 america’s TesT KiTcheN


Header TKcompanions To THe HiT TV sHows

The compleTe AmericA’s TesT KiTchen Tv show cooKbooKevery recipe from the Hit TV show with product ratings and a Look Behind the scenes

This newly revised edition of The Complete America’s Test Kitchen TV Show Cookbook includes all 14 seasons (including 2014) of the hit TV show in a

lively collection featuring more than 850 foolproof recipes and dozens of

tips and techniques. All of your favorites are here—from Roast Beef

Tenderloin and Easier Fried Chicken to Buttermilk Waffles, Sweet

Cherry Pie, and Ultimate Chocolate Cupcakes with Ganache Filling.

Learn what happens in the test kitchen before the cameras start

rolling, what’s really involved in our recipe development process, and

what wacky lengths we’ll go to in order to produce a “best” recipe. Plus,

our shopping guide to ingredients and equipment will help you make

informed choices, so you won’t waste money on inferior products.

With this newly revised edition, you’ll have a decade-plus of great

cooking and expertise from America’s most trusted test kitchen.

The compleTe cooK’s counTry Tv show cooKbooKevery recipe, every ingredient Testing, every equipment rating from the Hit TV show

We’ve updated this must-have cookbook to include the sixth season of

Cook’s Country, for one volume that’s like a treasured recipe box brought

to life. This collection will teach you foolproof methods for making

more than 250 great American recipes, including Apple Cider Chicken,

Pan-Fried Pork Chops, and Mile-High Lemon Meringue Pie. And in

addition to learning how to make great food, you can read the colorful

stories behind the recipes.

We’ve also included a comprehensive 40-page guide that lists not

just the ingredient and equipment winners featured on the TV show but

also dozens more from America’s Test Kitchen.

OctOber 2013$45

Hardcover

81/2 x 111/8, 928 pages

Four-color throughout

ISBN 978-1-936493-60-9*

*This edition replaces ISBN 978-1-936493-32-6

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FaLL 2013 cooKBooKs 9

August 2013 $29.95

French-flapped paperback

77/8 x 95/8, 464 pages


ISBN 978-1-936493-53-1*

*This edition replaces ISBN 978-1-936493-00-5



recenTly published

$26.95

Paperback

73/8 x 91/8, 368 pages

ISBN 978-1-936493-08-1

$26.95

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73/8 x 91/8, 336 pages

ISBN 978-1-936493-42-5

$19.95

Paperback

8 x 83/4, 176 pages

ISBN 978-1-936493-41-8

pressure cooker perfection100 Foolproof recipes That Will change the Way you cook

A pressure cooker is capable of delivering perfectly cooked food with

deep, slow-cooked flavor on a fast-food time frame—think ultratender

short ribs, hearty chilis, meaty ragus—but when you lock on that lid,

you want a recipe you know you can count on. We ran hundreds of tests

in fifteen pressure cookers to find out what works and what doesn’t.

We show you the essential techniques that are key to success, and we

provide troubleshooting tips with every recipe. Don’t own a pressure

cooker? We rate a dozen best-selling models. With this foolproof guide

to cooking under pressure, every home cook will be guaranteed success.

comfort food makeoversAll your Favorites made lighter

Forget about writing your feel-good favorite foods off the menu! We’ve

revamped over 175 recipes, slashing thousands of calories and hundreds

of grams of fat. Now you can enjoy mac and cheese, fried chicken, and

fudgy brownies, without the pangs of guilt. Popular restaurant dishes, like

loaded nachos and velvety cheesecake from the Factory (you know which

one—and yes, we name names in this book!) have been reengineered,

too. But to do it, we didn’t shrink portion sizes or sacrifice flavor. Clever

ingredient substitutions and smart cooking methods (like ditching the

deep fryer but finding other ways to deliver the same crisp crust) helped

us lighten all the dishes you love, so you can enjoy them more often.

the d.i.Y. cookbook100+ Foolproof Kitchen projects for the Adventurous home cook

Have you ever wanted to cure bacon, brew root beer, or make marsh-

mallows? If you are an adventurous cook, whether a novice or a sea-

soned pro, then this cookbook from America’s Test Kitchen is for you.

You’ll find more than 100 recipes—great for stocking your own kitchen

or giving away as gifts—that take you back to the basics. We’ll show you

how to make store-bought staples and gourmet favorites at home, but

make them better and customized to suit your taste. From whole-grain

mustard and wine vinegar to American cheese and thin chocolate-mint

cookies, every recipe is approachable, foolproof, and fun.

100,000 COPIES

In PrInt


Header TK

Fall 2013 CooKbooKs 11

The AmericA’s TesT KiTchen fAmily cooKbooKOur best-selling ringbound delivers more than 1,000 foolproof recipes

for classic American family fare from starters, soups, and salads to steaks,

chicken, and pork to cakes, pies, and cookies. A 50-page cookware buy-

ing guide tells you which kitchen equipment are must-haves and how

to use and care for them properly, and a comprehensive chart details the

test kitchen’s top-rated winners for everything from skillets and baking

sheets to apple corers and oyster shuckers.

The AmericA’s TesT KiTchen quicK fAmily cooKbooKIn this comprehensive cookbook, every recipe is guaranteed to put din-

ner (and more) on your table in 45 minutes or less. Recipes include our

Easiest-Ever Chicken Pot Pie, Super-Easy Spinach Lasagna, and even

Quick Beef Stew. Really pressed for time? Super Fast recipes like Tomato

Florentine Tortellini Soup, Vegetarian Shepherd’s Pie, and Easy Orange

Glazed Chicken can be made in just 25 minutes or less.

The AmericA’s TesT KiTchen heAlThy fAmily cooKbooKThis all-purpose cookbook delivers 800 foolproof recipes for healthier

everyday fare, including breakfast dishes, appetizers, pasta, meat, kid-

friendly favorites, and desserts. From low-fat spaghetti and meatballs and

creamy scalloped potatoes to carrot cake and simple fruit desserts, these

all-American recipes won’t leave you hungry. You’ll learn which low-fat

ingredients really measure up and which ones aren’t worth using, plus

how to make simple healthy changes in the way you shop, eat, and cook.

The AmericA’s TesT KiTchen fAmily bAKing booKCovering everything from perfect pie dough to breads that rise every

time to no-fail birthday cake, this comprehensive collection of foolproof

recipes, step-by-step instructions, and troubleshooting guides is sure to

be a lifesaver and a trusty baking companion. This cookbook is packed

with 700 recipes that will keep you busy (and your family and friends

happy) for years to come.

$34.95

Ringbound and Shrinkwrapped

9 x 10, 736 pages

More than 1,500 color photos

ISBN 978-1-933615-48-6

$34.95


9 x 10, 480 pages

More than 350 color photos

ISBN 978-1-933615-99-8

$34.95


9 x 10, 528 pages

More than 900 color photos

ISBN 978-1-933615-56-1

$34.95


9 x 10, 552 pages

More than 1,000 color photos

ISBN 978-1-933615-22-6

more THan a million Copies sold



originAl PAPerbAcK TiTles

$26.95

Paperback

73/8 x 91/8, 336 pages


ISBN 978-1-936493-06-7

$26.95

Paperback

73/8 x 91/8, 336 pages


ISBN 978-1-936493-04-3

$26.95

Paperback

73/8 x 91/8, 352 pages


ISBN 978-1-933615-59-2

simple weeknight favoritesmore than 200 no-Fuss, Foolproof meals

Most quick-recipe collections deliver bland, uninspired dishes. Not ours!

The team at America’s Test Kitchen has created more than 200 easy-to-

make recipes that guarantee impressive results with a minimum of effort.

With a little test kitchen know-how (and relentless testing), we found

ways to make naturally fast dishes even faster and traditionally slow-

cooked dinners a weeknight option. No matter the path taken, every

recipe in this book—from main-course salads to casseroles to elegant

dinners—is foolproof, full-flavored, and fast.

pasta revolution200 Foolproof recipes That go beyond spaghetti and meatballs

Put away all your preconceived notions about pasta! The test cooks at

America’s Test Kitchen recently took a fresh look at everything pasta.

The results? New techniques, modern flavors, and fresh ways with cas-

seroles. Whether you’re looking for a speedy, 6-ingredient supper (check

out our “Pasta Plus 5” chapter, with options like Campanelle with

Porcini Cream Sauce and Ziti with Fennel and Italian Sausage) or an ef-

fortless baked pasta dish (our Easiest-Ever Lasagna requires no chopping

or fancy layering), you’ll find it here. With this wide-ranging collection

of flavorful, foolproof recipes, you’ll want every night to be pasta night.

the best simple recipesmore than 200 Flavorful, Foolproof recipes That cook in 30 minutes or less

The Best Simple Recipes finally gives busy home cooks what they have

been missing: foolproof dishes that actually deliver on flavor with a

minimum of fuss. From main-course salads to family-pleasing casseroles

and elegant entrées, every one of the 200-plus recipes here can be on

the table in 30 minutes or less. And to round out recipes that aren’t

complete meals, we’ve included dozens of simple sides, like Creamy

Orzo with Broiled Asparagus and Balsamic Glaze, that offer way more

flavor than the usual suspects.

The besT reciPe series


Header TK

Fall 2013 CooKbooKs 13

The New Best RecipeISBN 978-0-936184-74-6 1,040 pages, $35.00

More Best Recipes ISBN 978-1-933615-46-2 800 pages, $39.95

The America’s Test Kitchen Menu CookbookISBN 978-1-933615-90-5352 pages, $35.00

The Best One-Dish SuppersISBN 978-1-933615-81-3 352 pages, $35.00

Soups, Stews & ChilisISBN 978-1-933615-62-2 368 pages, $35.00

The Best Skillet RecipesISBN 978-1-933615-41-7 368 pages, $35.00

The Best Slow & Easy RecipesISBN 978-1-933615-24-0 368 pages, $35.00

The Best Chicken RecipesISBN 978-1-933615-23-3 432 pages, $35.00

The Best Make-Ahead RecipeISBN 978-1-933615-14-1 432 pages, $35.00

The Best 30-Minute RecipeISBN 978-0-936184-98-2 304 pages, $35.00

The Best Light RecipeISBN 978-0-936184-97-5 384 pages, $35.00

The Best International RecipeISBN 978-1-933615-17-2 592 pages, $35.00

Best American Side DishesISBN 978-0-936184-85-2 368 pages, $35.00

Cover & BakeISBN 978-0-936184-80-7 352 pages, $29.95

Steaks, Chops, Roasts & RibsISBN 978-0-936184-78-4 432 pages, $35.00

The Cook’s Illustrated Guide to Grilling and BarbecueISBN 978-0-936184-86-9 432 pages, $35.00

Perfect VegetablesISBN 978-0-936184-69-2 352 pages, $29.95

Italian ClassicsISBN 978-0-936184-58-6 496 pages, $35.00

American ClassicsISBN 978-0-936184-55-5 448 pages, $35.00

Baking IllustratedISBN 978-0-936184-75-3 528 pages, $35.00

THe besT reCipe series



populAr AnnuAls And bAcKlisT TiTles

The Best of America’s Test Kitchen 2014$35.00Hardcover81/2 x 111/8, 336 pagesISBN 978-1-936493-54-8

Cooking for Two 2013$35.00Hardcover81/2 x 111/8, 312 pagesISBN 978-1-936493-43-2

Light and Healthy 2012$35.00Hardcover81/2 x 111/8, 312 pagesISBN 978-1-933615-91-2

The Cook’s CounTry series This series is devoted to uncovering

the best of American home cooking.

Our editors set out to find recipes,

refurbish them, and even rediscover

lost treasures.

From Our Grandmothers’ KitchensISBN 978-1-933615-80-6 224 pages, $29.95

Cook’s Country Blue Ribbon DessertsISBN 978-1-933615-79-0 256 pages, $29.95

Cook’s Country Best Lost SuppersISBN 978-1-933615-44-8 224 pages, $29.95

Cook’s Country Best Potluck RecipesISBN 978-1-933615-58-5 256 pages, $29.95

Cook’s Country Best Grilling RecipesISBN 978-1-933615-42-4 232 pages, $29.95

America’s Best Lost RecipesISBN 978-1-933615-18-9 224 pages, $29.95



a powerhouse brand

AmericasTestKitchen.comAverage Monthly Stats:

• 925,000+ unique visitors• 6.2 million page views

Cook’s CountryAverage Audience:

873,000 viewers weekly

America’s Test KitchenAverage Audience:

1.32 million viewers weekly

Direct AccessCast appearances

Studio toursBook signingsSocial media

CooksCountry.comAverage Monthly Stats:

• 690,000+ unique visitors

• 3.3 million page views

America’s Test Kitchen THE FEED

Daily updates from the crew at

America’s Test Kitchen

Average Monthly Stats:• 200,000+ unique visitors

• 510,000 page views

America’s Test Kitchen Cooking School

• More than 130 online courses• 4,000 students enrolled

• Interactive instruction with test kitchen experts

Across multiple platforms, America’s Test Kitchen reaches active,

engaged, and informed cooking enthusiasts who value the brand’s

high quality and trusted expertise.

The Power of Our Brand

TELEVISION & RadIO

ONLINE

MagazINES

aMERIca’S TEST KITchEN NETwORK

America’s Test Kitchen RadioAverage Stats:

• 135,000+ weekly listeners• 80,000+ downloaded

podcasts a month• Voted by iTunes as “Best

New Arts Podcast” 2012

Print & DigitalMore than 1.3 million home

cooks rely on print and digital

editions of Cook’s Illustrated and

Cook’s Country magazines.



2013 booK lisT

new titles

978-1-936493-52-4 The America’s Test Kitchen cooking school cookbook � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $45�00

978-1-936493-57-9 slow cooker revolution Volume 2: The easy-Prep edition � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $26�95

978-1-936493-58-6 The cook’s illustrated baking book � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $40�00

978-1-936493-44-9 The six-ingredient solution � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $26�95

978-1-936493-60-9 The complete America’s Test Kitchen TV show cookbook new edition� � � � � � � � � � � � � � � � � � � � � � � � � $45�00

978-1-936493-53-1 The complete cook’s country TV show cookbook � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $29�95

978-1-936493-54-8 The best of America’s Test Kitchen 2014 � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $35�00

cook’s illustrated series

978-1-933615-98-1 The science of Good cooking � � $40�00

978-1-933615-89-9 The cook’s illustrated

cookbook � � � � � � � � � � � � � � � � � � � � $40�00

ringbound cookbooks

978-1-933615-99-8 The America’s Test Kitchen

Quick Family cookbook � � � � � � �$34�95


healthy Family cookbook � � � � � �$34�95


Family cookbook, cookware

rating edition � � � � � � � � � � � � � � � � �$34�95


Family baking book � � � � � � � � � � �$34�95

paperback originals

978-1-936493-42-5 comfort Food makeovers � � � � � $26�95

978-1-936493-41-8 Pressure cooker Perfection � � � $19�95

978-1-936493-08-1 The D�i�Y� cookbook � � � � � � � � � � � $26�95

978-1-936493-04-3 Pasta revolution � � � � � � � � � � � � � � $26�95

978-1-933615-69-1 slow cooker revolution � � � � � � � $26�95

978-1-936493-06-7 simple Weeknight Favorites � � � $26�95

978-1-933615-59-2 The best simple recipes � � � � � � � $26�95

Hardcover annualsThe Best of America’s Test Kitchen (For 2007–2010 editions, see our website�)

978-1-936493-30-2 2013 � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

978-1-933615-92-9 2012 � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

978-1-933615-64-6 2011 � � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

Cooking For Two

978-1-936493-43-2 2013 � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

978-1-936493-07-4 2012 � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

978-1-933615-78-3 2011 � � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

978-1-933615-60-8 2010 � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

978-1-933615-43-1 2009 � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

Light & Healthy

978-1-933615-91-2 2012 � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

978-1-933615-70-7 2011 � � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

978-1-933615-57-8 2010 � � � � � � � � � � � � � � � � � � � � � � � � � �$35�00

tHe best recipe series

978-0-936184-74-6 The new best recipe � � � � � � � � � �$35�00

978-1-933615-46-2 more best recipes � � � � � � � � � � � � � $39�95


menu cookbook � � � � � � � � � � � � � � �$35�00

978-1-933615-81-3 The best one-Dish suppers � � � �$35�00

978-1-933615-62-2 soups, stews & chilis � � � � � � � � � �$35�00

978-1-933615-41-7 The best skillet recipes � � � � � � �$35�00

978-1-933615-24-0 The best slow & easy recipes� �$35�00

978-1-933615-23-3 The best chicken recipes� � � � � �$35�00

978-1-933615-17-2 The best international recipe � �$35�00

978-1-933615-14-1 The best make-Ahead recipe � �$35�00

978-0-936184-98-2 The best 30-minute recipe � � � �$35�00

978-0-936184-97-5 The best light recipe � � � � � � � � �$35�00

978-0-936184-86-9 The cook’s illustrated Guide

to Grilling and barbecue � � � � � � �$35�00

978-0-936184-85-2 best American side Dishes � � � � �$35�00

978-0-936184-80-7 cover & bake � � � � � � � � � � � � � � � � � � $29�95

978-0-936184-78-4 steaks, chops, roasts & ribs � � �$35�00

978-0-936184-75-3 baking illustrated � � � � � � � � � � � � � �$35�00

978-0-936184-69-2 Perfect Vegetables � � � � � � � � � � � � $29�95

978-0-936184-58-6 italian classics � � � � � � � � � � � � � � � �$35�00

978-0-936184-55-5 American classics � � � � � � � � � � � � �$35�00

tHe cook’s country series

978-1-933615-80-6 From our Grandmothers’

Kitchens � � � � � � � � � � � � � � � � � � � � � � $29�95

978-1-933615-79-0 cook’s country

blue ribbon Desserts � � � � � � � � � � $29�95

978-1-933615-44-8 cook’s country

best lost suppers � � � � � � � � � � � � � $29�95

978-1-933615-58-5 cook’s country

best Potluck recipes � � � � � � � � � � $29�95

978-1-933615-42-4 cook’s country

best Grilling recipes � � � � � � � � � � � $29�95

978-1-933615-18-9 America’s best lost recipes � � � $29�95

tv sHow cookbooks

978-1-936493-60-9 The complete America’s Test

Kitchen TV show cookbook

new edition � � � � � � � � � � � � � � � � � � $45�00

978-1-936493-53-1 The complete cook’s country

TV show cookbook � � � � � � � � � � � $29�95


“The perfect kitchen home companion.” —Wall Street Journal

∆

“Revered by serious chefs as well as aspiring

home cooks, this book is the bible of basic

(and not-so-basic) kitchen knowledge.”

—USA Today

∆

“For the perfectionist who wants

2,000 foolproof formulas.”

—Orange County Register

∆

“Some books impress by the sheer audacity

of their ambition. Backed up by the magazine’s

famed mission to test every recipe relentlessly

until it is the best it can be, this nearly 900-page

volume lands with an authoritative wallop.”

—Chicago Tribune

“The 400 recipes and 50 in-depth

techniques are enough to grab the interest

of even the most experienced cook.” —The New York Times

∆

“A kitchen education between hard covers.”

—The Boston Globe

∆

“A one-volume kitchen seminar, addressing in

one smart chapter after another the sometimes

surprising whys behind a cook’s best practices.”

—NPR.org

New York Times Best Sellers


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tune in to our cooking shows on public television—America’s Test Kitchen and Cook’s Country from America’s Test Kitchen—for a front-row seat to all the action in our test kitchen. for more information, including recipes and program times, visit AmericasTestKitchenTV.com and CooksCountryTV.com.

17 station street, Brookline, Ma 02445phone: 617.232.1000fax: 617.232.1572

New from America’s Test Kitchen

Improve your baking skills or simply learn

how to bake from the indefatigable test

cooks of Cook’s Illustrated. You’ll discover

new (and often better) ways to make all

your favorites.

See pAge 7

Cutting ingredients often leads to a loss in

flavor—unless you know what you’re doing.

For great-tasting dishes that start with

less, we chose our ingredients carefully

and put them to work in fresh, new ways.

See pAge 8

From the test kitchen that has been

teaching America to cook for more than

20 years, a one-of-a-kind guide that will

teach you how to make great food every

time you cook.

See pAge 3

The revolution continues with 200 all-new

dishes that expand the potential for

everyone’s favorite appliance. Streamlined

ingredient lists and easy-prep recipes

make this second volume a must-have.

See pAge 5

3,000 photos


fall 2013 cookbooks -...

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