A drop-dead gorgeous package: Vegetables Illustrated showcases beautiful full-page photographs of finished dishes, one-of-a-kind commissioned ink-and-watercolor illustrations of vegetables from our Cook’s Illustrated artist, and hundreds of step-by-step how-to photographs and illustrations.

Broadens your vegetable horizons: From year-round favorites (green beans, bell peppers, zucchini) to vegetables that truly shine during certain seasons (asparagus, tomatoes, fennel, fresh peas) to newer options that curious cooks want to master (sea vegetables like nori, and foraged greens like nettles), we’ve got all your favorite recipes as well as inspiring new preparations from the test kitchen.

Inspires dinner every night: In addition to hundreds of side dishes, there are also loads of main courses, plus appetizers, finger foods and snacks, soups and stews, salads, baked goods, and more. For example: Fried Eggs with Garlicky Swiss Chard and Bell Peppers, Pan-Roasted Chicken with Leeks, Carrot-Ginger Soup, Arugula Salad with Steak Tips and Gorgonzola, and Butternut Squash Galette with Gruyere.

Teaches creative techniques: Vegetables Reimagined is a special feature throughout the book, with step-by-step instructions and how-to photos that walk home cooks through the steps of fresh new techniques for vegetable preparation (like how to char okra, fry fiddleheads, and confit fennel).

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

"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