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America's Test Kitchen, Spring 2019

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  • 1
    catalogue cover
    Air Fryer Perfection From Crispy Fries and Juicy Steaks to Perfect Vegetables, What to Cook & How to Get the Best Results America's Test Kitchen
    9781945256752 Paperback COOKING / Methods On Sale Date:January 29, 2019
    $32.99 CAD 8 x 8.75 x 0.4 in | 1.05 lb | 192 pages Carton Quantity:26 Canadian Rights: Y America's Test Kitchen
    • Marketing Copy

      Description
      Get the best possible results from your air fryer and discover the best ways to use it (not just frying!) with 75 fast, convenient, great-tasting recipes.

      Air fryers promise crisp fried food without actual deep frying. Was it too good to be believed? And what can you cook in them besides French fries? In truth, air fryers cook food by blasting it with circulated hot air. The method is fast, convenient, and can be surprisingly good—if you have the right recipe. We cooked more than 70 pounds of potatoes to create the perfect air fryer French fry, with an evenly crisp exterior and creamy center. But what really drew us to this appliance was the variety of what you can make in it, effortlessly and without having to enlist numerous pots and pans.

      In addition to crispy fried chicken and fries, you’ll turn out evenly cooked steaks, such as Spice-Rubbed Steak with Snap Pea and Cucumber Salad (the spice rub gives them a bold crust), Sweet and Smoky Pork Tenderloin with Roasted Butternut Squash (the pork cooks directly on top of the squash to save time), and Tandoori Chicken Thighs. Many of the recipes yield both a main and a side for a complete meal. Most recipes take only 45 minutes or even less time, and all come with complete nutrition information.

      Frozen foods cook up crisp in the air fryer, but the results are so much better when you start with homemade. So we offer freeze-it-yourself Chicken Nuggets, Southwestern Beef Hand Pies, and more that go straight from freezer to air fryer and cook to perfection. And we share plenty of kid-friendly meals and snacks, from Better-Than-Boxed Fish Sticks to Zucchini Fries.
      Bio
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA, USA

      Author Hometown: Boston, MA, USA
      Marketing & Promotion
        Publicity: National media launch, including morning television, talks shows, magazines and online

        Demo and product guide information to supplement outreach

        Major online promotions

        Social media campaign

        Online media with videos, Facebook live events

        Recipes featured on exclusive content to 1,500 newspapers
    • Awards & Reviews

      Awards
      Reviews
      Praise for America’s Test Kitchen:

      “This book begins with a detailed buying guide, a critical summary of available sizes and attachments, and a list of clever food processor techniques. Easy and versatile dishes follow…Both new and veteran food processor owners will love this practical guide.”

      Library Journal on Food Processor Perfection
  • 2
    catalogue cover
    How to Braise Everything Classic, Modern, and Global Dishes Using a Time-Honored Technique America's Test Kitchen
    9781945256714 Hardcover COOKING / Methods On Sale Date:February 12, 2019
    $40.00 CAD 9 x 10.3 x 1.2 in | 3.24 lb | 408 pages Carton Quantity:10 Canadian Rights: Y America's Test Kitchen
    • Marketing Copy

      Description
      With one simple, mostly hands-off technique, you’ll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes.

      Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You’ll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you’re left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn’t mean there’s not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What’s better for braising: the oven or the stove? You’ll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.
      Bio
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA, USA

      Author Hometown: Boston, MA, USA
      Marketing & Promotion
        Publicity: Extensive, local and national media outreach

        Recipes featured on exclusive content to 1,500 newspapers

        Major online promotions

        Social media campaign
    • Awards & Reviews

      Awards
      Reviews
      “Family favorites and flavorful variations prove equally mouthwatering as ATK puts its spin on a classic form of cookery.”
      —Publisher’s Weekly

      “The first 33 pages are devoted to explaining various cuts of meat, types of fish and even the best side dishes to serve to soak up the wonderful juices created by a braise. Along the way, plentiful illustrations and informational boxes help guide even the most novice cook. The recipes range from sophisticated company fare to homey Saturday night supper dishes.”
      —Portland Press Herald
  • 3
    catalogue cover
    Vegetables Illustrated An Inspiring Guide with 700+ Kitchen-Tested Recipes America's Test Kitchen
    9781945256738 Hardcover COOKING / Specific Ingredients On Sale Date:March 05, 2019
    $50.00 CAD 9.04 x 10.63 x 1.39 in | 4.18 lb | 544 pages Carton Quantity:7 Canadian Rights: Y America's Test Kitchen
    • Marketing Copy

      Description
      The only vegetables book you’ll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.

      We’re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you’ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America’s favorite veggies. But you’ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.

      The inspirational, modern recipes showcase vegetables’ versatility in everything from sides to mains: You’ll discover how to make the perfect grilled corn—and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled—and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy—and irresistibly tempting—to eat more veggies every day.
      Bio
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA, USA

      Author Hometown: Boston, MA, USA
      Marketing & Promotion
        Publicity: National media launch, including morning television, talks shows, magazines and online

        Book tour with America’s Test Kitchen Hosts Bridget Lancaster and Julia Collins Davison

        Major online promotions

        Social media campaign

        Online media with videos, Facebook live events

        Recipes featured on exclusive content to 1,500 newspapers
    • Awards & Reviews

      Awards
      Reviews
      "The team at Cook’s Illustrated magazine and America's Test Kitchen offers a real option for a cook who just wants to learn some new ways to encourage family and friends to explore today’s sometimes-daunting vegetableu niverse. This is one of the most valuable vegetable cooking resources for the home chef since Marian Morash’s beloved classic The Victory Garden Cookbook (1982)."
      --Booklist STARRED Review

      "This sturdy must-have cookbook is a highly informative reference highlighting the versatility of vegetables."
      --Publisher's Weekly

      "With a majority of the plant-based food we eat coming from just three crops – wheat, corn and rice – we all need to be exploring how to eat new kinds of fruits and vegetables. This book's tips, techniques, and "kitchen secrets" are a wonderful way to start."
      --TreeHugger

      "If you’re a home cook who loves long introductions that tell you why a dish works followed by lots of step-by-step hand holding, then you’ll love “Vegetables Illustrated: An Inspiring Guide With 700+ Kitchen-Tested Recipes.”
      --The Wall Street Journal


      "If there is only one book on your cookbook shelf devoted to vegetables and salads, it has to be “Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes,” by the editors of America’s Test Kitchen (2019, America’s Test Kitchen, $40). The inspiring collection of recipes can’t help but assist you in incorporating more vegetables in your diet."
      --New Haven Register
  • 4
    catalogue cover
    The Ultimate Burger Plus DIY Condiments, Sides, and Boozy Milkshakes America's Test Kitchen
    9781945256844 Hardcover COOKING / Specific Ingredients On Sale Date:April 30, 2019
    $29.99 CAD 7.5 x 9.31 x 0.84 in | 1.72 lb | 256 pages Carton Quantity:18 Canadian Rights: Y America's Test Kitchen
    • Marketing Copy

      Description
      Achieve burger greatness, with updated classics, regional favorites, homemade everything (from meat blends to pretzel buns), and craft-burger creations, plus fries and other sides, and frosty drinks.

      What is the “ultimate” burger? Ask that question and you will ignite an enthusiastic debate about meats, cooking methods, degree of doneness, bun types, condiments, toppings, and accompaniments. The Ultimate Burger has the best answer to all of these questions: The ultimate burger is what you want it to be. And America’s Test Kitchen shows you how to get there.

      Craving an all-American beef burger? We’ve got ’em: steak burgers, double-decker burgers, and easy beef sliders. Travel beyond beef, with options for turkey, pork, lamb, bison, salmon, tuna, and shrimp burgers before exploring the world of meat-free burgers, both vegetarian and vegan. Then it’s go for broke, featuring out-of-this-world creations like a Surf and Turf Burger, Loaded Nacho Burger, Grilled Crispy Onion-Ranch Burger, and Reuben Burger. You want sides with that? The sides chapter covers the crunchiest kettle chips, the crispiest French fries, and the creamiest coleslaws, and we’ve even thrown in some boozy milkshakes and other drinks to help everything go down just right. We even guarantee bun perfection with all sorts of homemade buns to lovingly cradle your juicy patties. And we reveal the ATK-approved store-bought buns, ketchups, mustards, and relishes to complement your burger, along with recipes for plenty of homemade condiments like Classic Burger Sauce, Quick Pickle Chips, and Black Pepper Candied Bacon to mix and match with the recipes.
      Bio
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA
      Marketing & Promotion
    • Awards & Reviews

      Awards
      Reviews
      Selected Quotes for America’s Test Kitchen Titles:

      “It’s all about technique and timing, and the ATK crew delivers their usual clear instructions to ensure success…. The thoughtful balance of practicality and imagination will inspire readers of all tastes and skill levels.”

      Publishers Weekly (starred review) on How to Roast Everything
  • 5
    catalogue cover
    Spiced Unlock the Power of Spices to Transform Your Cooking America's Test Kitchen
    9781945256776 Hardcover COOKING / Specific Ingredients On Sale Date:May 14, 2019
    $35.00 CAD 7.69 x 9.81 x 0.81 in | 2.05 lb | 304 pages Carton Quantity:14 Canadian Rights: Y America's Test Kitchen
    • Marketing Copy

      Description
      Harness the power of spices to take your dishes from simple to spectacular with 139 exciting recipes, plus find 47 easy spice blends and condiments you can use many ways.

      Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries—and when to add them for fragrant (not dusty) results. Add flavor—and texture—with homemade blends (you’ll eat your spinach when it’s topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you’ll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon.

           #1: Season smarter with salt and pepper. You’ll learn about brining, using peppercorns of all colors, and making finishers like sriracha salt.
           #2: Give meat and vegetables a rub. We’ll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own.
           #3: Bloom and toast. Bring out ground spices’ complexity by cooking them in oil; unlock dried chiles’ fruity or nutty flavors by toasting them.
           #4: Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
           #5: Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta.
           #6: Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.
      Bio
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA, USA

      Author Hometown: Boston, MA, USA
      Marketing & Promotion
        Publicity: National media launch

        Major online promotions

        Social media campaign

        Online media with videos, Facebook live events

        Recipes featured on exclusive content to 1,500 newspapers
    • Awards & Reviews

      Awards
      Reviews
      "After a pleasantly textbook-ish introduction that includes a spice glossary and a whole chapter devoted to seasoning with salt and pepper, subsequent recipes are grouped by method, like coating foods with spice rubs, toasting and blooming spices to intensify their flavor, or finishing foods with a sprinkling of spice or a sauce. A handy reference also lists the book's globally influenced dishes (nearly 150 in total) by course and spice."
      --Booklist Review

      "In another excellent offering, the team at America’s Test Kitchen provides practices for enhancing the flavor of snacks, entrees, and desserts through spices...Home cooks wanting a deeper appreciation of the contents of their spice cabinets will gain it from this unique collection."
      --Publisher's Weekly
  • 6
    catalogue cover
    Instant Pot Ace Blender Cookbook Foolproof Recipes for the Blender That Also Cooks America's Test Kitchen
    9781948703031 Hardcover COOKING / Methods On Sale Date:June 11, 2019
    $24.99 CAD 7.38 x 9.31 x 0.52 in | 1.09 lb | 128 pages Carton Quantity:28 Canadian Rights: Y America's Test Kitchen
    • Marketing Copy

      Description
      The first fully tested cookbook for Instant Pot’s original Ace Multi-Use Cooking and Beverage Blender offers an indispensable collection of 68 recipes that show how to harness this revolutionary high-speed blender (that also cooks) to produce hot soups and stews, mains and sides, dips and spreads, sauces, frozen treats, and more; all without using the stovetop.

      All of the recipes were developed using Instant Pot’s first cooking blender, the Ace Blender. With the introduction of Instant Pot’s Ace Plus Blender, we went back and retested our recipes. If you own the Ace Plus you can still make all of the recipes in this book by checking the adjustments found at www.americastestkitchen.com/aceblenderbook.

      Produce piping-hot butternut squash soup and Mexican chicken soup using the revolutionary “soup” function. Then venture beyond soups to make easy meals such as chicken cacciatore, Indian vegetable curry, and ground beef chili. You’ll also find:

    • Treats and frozen desserts like Banana Ice Cream, Grapefruit-Elderberry Sorbet, and Dark Chocolate Mousse

    • Party-ready dips and sauces, including Herbed Spinach Dip, Easy Blender Smoky Tomato and Green Pepper Salsa, Arugula and Ricotta Pesto, and Marinara Sauce

    • Effortless sides, such as Spicy Zoodles Marinara and Creamy Mashed Cauliflower

    • Refreshing drinks, from Oat Milk with Ginger and Turmeric to Watermelon-Lime Aguas Frescas and Frozen Margaritas

    • Filled with the best tips and techniques the test kitchen discovered while developing these recipes, this is the book every Ace Blender owner needs to get the most out of this game-changing appliance.
      Bio
      America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

      Author Residence: Boston, MA
      Marketing & Promotion
        Publicity: Distribution to national media and Food Influencers, Reporter and Blogger Email Blast, Email Marketing and Social Media Campaign, Extensive Interaction with the 2M+ members in the Instant Pot Facebook Group, Sweepstakes with Instant Pot Scheduled for June 2019, Outreach to national television shows (GMA, Rachael Ray, Today), Media outreach targeting high profile cooking, home and science publications (Better Homes, Popular Mechanics, Wired)
    • Awards & Reviews

      Awards
      Reviews
      “If there’s room in the budget for one multicooker/Instant Pot cookbook, make it this one.”

      —Booklist Review on Multicooker Perfection

      Multicooker Perfection by America’s Test Kitchen is far more practical, offering both a collection of good recipes and exploring the many different uses of the device.”

      —Chicago Tribune

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