PRAISE FOR AMERICA’S TEST KITCHEN TITLES

“Another winning cookbook from ATK….The folks at America’s Test Kitchen apply their rigorous experiments to determine the facts about these pans.”

Booklist on Cook It in Cast Iron

Selected as one of Amazon’s Best Books of 2015 in the Cookbooks and Food Writing Category

Amazon on The Complete Vegetarian Cookbook

“A terrifically accessible and useful guide to grilling in all its forms that sets a new bar for its competitors.”

Publishers Weekly (starred review) on Master of the Grill

“An exceptional resource for novice canners, though preserving veterans will find plenty here to love as well.”

Library Journal (starred review) on Foolproof Preserving

“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.”

The Kitchn 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

“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 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

“This book upgrades slow cooking for discriminating, 21st-century palates—that is indeed revolutionary.”

The Dallas Morning News on Slow Cooker Revolution

“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

“Further proof that practice makes perfect, if not transcendent….If an intermediate cook follows the directions exactly, the results will be better than takeout or Mom’s.”

The New York Times on The New Best Recipe