“The perfect kitchen home companion…The practical side of things is very much on display…cook-friendly and kitchen-oriented, illuminating the process of preparing food instead of mystifying it.”
THE WALL STREET JOURNAL ON THE COOK’S ILLUSTRATED COOKBOOK
“Carnivores with an obsession for perfection will likely have found their new bible in this comprehensive collection.”
PUBLISHERS WEEKLY (STARRED REVIEW) ON THE COOK’S ILLUSTRATED MEAT BOOK
“This encyclopedia of meat cookery would feel completely overwhelming if it weren’t so meticulously organized and artfully designed. This is Cook’s Illustrated at its finest.”
THEKITCHN.COM ON THE COOK’S ILLUSTRATED MEAT BOOK
“This book is a comprehensive, no-nonsense guide…a well-thought-out, clearly explained primer for every aspect of home baking.”
THE WALL STREET JOURNAL ON THE COOK’S ILLUSTRATED BAKING BOOK
“The 21st-century Fannie Farmer Cookbook or The Joy of Cooking. If you had to have one cookbook and that’s all you could have, this one would do it.”
CBS SAN FRANCISCO ON THE NEW FAMILY COOKBOOK
“Buy this gem for the foodie in your family, and spend the extra money to get yourself a copy too.”
THE MISSOURIAN ON THE BEST OF AMERICA’S TEST KITCHEN 2015
“This book upgrades slow cooking for discriminating, 21st-century palates—that is indeed revolutionary.”
THE DALLAS MORNING NEWS ON SLOW COOKER REVOLUTION
“The go-to gift book for newlyweds, small families, or empty nesters.”
ORLANDO SENTINEL ON THE COMPLETE COOKING FOR TWO COOKBOOK
“Some 2,500 photos walk readers through 600 painstakingly tested recipes, leaving little room for error.”
ASSOCIATED PRESS ON THE AMERICA’S TEST KITCHEN COOKING SCHOOL COOKBOOK
“Ideal as a reference for the bookshelf…will be turned to time and again for definitive instruction on just about any food-related matter.”
PUBLISHERS WEEKLY ON THE SCIENCE OF GOOD COOKING
“A one-volume kitchen seminar, addressing in one smart chapter after another the sometimes surprising whys behind a cook’s best practices…You get the myth, the theory, the science, and the proof, all rigorously interrogated as only America’s Test Kitchen can do.”
NPR ON THE SCIENCE OF GOOD COOKING
“The sum total of exhaustive experimentation…anyone interested in gluten-free cookery simply shouldn’t be without it.”
NIGELLA LAWSON ON THE HOW CAN IT BE GLUTEN-FREE COOKBOOK
“Even ultra-experienced gluten-free cooks and bakers will learn something from this thoroughly researched, thoughtfully presented volume.”
PUBLISHERS WEEKLY ON THE HOW CAN IT BE GLUTEN-FREE COOKBOOK
“If this were the only cookbook you owned, you would cook well, be everyone’s favorite host, have a well-run kitchen, and eat happily every day.”
THECITYCOOK.COM ON THE AMERICA’S TEST KITCHEN MENU COOKBOOK
“There are pasta books…and then there’s this pasta book. Flip your carbohydrate dreams upside down and strain them through this sieve of revolutionary, creative, and also traditional recipes.”
SAN FRANCISCO BOOK REVIEW ON PASTA REVOLUTION
“The entire book is stuffed with recipes that will blow your dinner-table audience away like leaves from a sidewalk in November.”
SAN FRANCISCO BOOK REVIEW ON THE COMPLETE COOK’S COUNTRY TV SHOW COOKBOOK
“Rely on this doorstopper for explicit and comprehensive takes on recipes from basic to sophisticated.”
TOLEDO BLADE ON THE COMPLETE AMERICA’S TEST KITCHEN TV SHOW COOKBOOK