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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.
BEA Catalog Cover Layout.indd 5 4/23/13 10:58 AM
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.
BEA Catalog 2013 Layout.indd 2 4/22/13 5:17 PM
Fall 2013 Cookbooks 3
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
BEA Catalog 2013 Layout.indd 3 4/22/13 5:17 PM
4 AmericA’s TesT KiTchen
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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Fall 2013 Cookbooks 5
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
• National TV and Radio Appearances
• In-Store Promotions
• Social Media Campaign
• Direct Mail 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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6 AmericA’s TesT KiTchen
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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Fall 2013 Cookbooks 7
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
• National TV and Radio Appearances
• In-Store Promotions
• Blog Tour
• Social Media Campaign
• Direct Mail Campaign
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
SoLD
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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
• National TV and Radio Appearances
• In-Store Promotions
• Social Media Campaign
• Promotions to america’s Test Kitchen TV Viewers
• Direct Mail Campaign
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
BEA Catalog 2013 Layout.indd 8 4/22/13 5:19 PM
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
Four–color throughout
ISBN 978-1-936493-53-1*
*This edition replaces ISBN 978-1-936493-00-5
BEA Catalog 2013 Layout.indd 9 4/22/13 5:19 PM
10 AmericA’s TesT KiTchen
recenTly published
$26.95
Paperback
73/8 x 91/8, 368 pages
ISBN 978-1-936493-08-1
$26.95
Paperback
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
BEA Catalog 2013 Layout.indd 10 4/22/13 5:22 PM
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
Ringbound and Shrinkwrapped
9 x 10, 480 pages
More than 350 color photos
ISBN 978-1-933615-99-8
$34.95
Ringbound and Shrinkwrapped
9 x 10, 528 pages
More than 900 color photos
ISBN 978-1-933615-56-1
$34.95
Ringbound and Shrinkwrapped
9 x 10, 552 pages
More than 1,000 color photos
ISBN 978-1-933615-22-6
more THan a million Copies sold
BEA Catalog 2013 Layout.indd 11 4/22/13 5:23 PM
12 AmericA’s TesT KiTchen
originAl PAPerbAcK TiTles
$26.95
Paperback
73/8 x 91/8, 336 pages
Four–color throughout
ISBN 978-1-936493-06-7
$26.95
Paperback
73/8 x 91/8, 336 pages
Four–color throughout
ISBN 978-1-936493-04-3
$26.95
Paperback
73/8 x 91/8, 352 pages
Four–color throughout
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
BEA Catalog 2013 Layout.indd 12 4/22/13 5:23 PM
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
BEA Catalog 2013 Layout.indd 13 4/22/13 5:24 PM
14 AmericA’s TesT KiTchen
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
BEA Catalog 2013 Layout.indd 14 4/22/13 5:24 PM
Fall 2013 Cookbooks 15
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.
BEA Catalog 2013 Layout.indd 15 4/22/13 5:24 PM
16 AmericA’s TesT KiTchen
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
978-1-933615-56-1 The America’s Test Kitchen
healthy Family cookbook � � � � � �$34�95
978-1-933615-48-6 The America’s Test Kitchen
Family cookbook, cookware
rating edition � � � � � � � � � � � � � � � � �$34�95
978-1-933615-22-6 The America’s Test Kitchen
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
978-1-933615-90-5 The America’s Test Kitchen
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
BEA Catalog 2013 Layout.indd 16 4/23/13 4:45 PM
“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
BEA Catalog Cover Layout.indd 4 4/23/13 10:58 AM
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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
BEA Catalog Cover Layout.indd 2 4/23/13 10:51 AM