FALL 2012 COOKBOOKS - HarperCollins Publishers

fall 2012 cookbookS

“The perfect kitchen home companion.” —Wall Street Journal

“Revered by

∆

serious chefs as well as aspiring home cooks, this book is the bible of

NEW YOrK TIMEs

basic (and not-so-basic)

∆

Best seller

kitchen knowledge.” —USA Today

∆ “[The Cook’s Illustrated

“For the perfectionist who wants 2,000 foolproof formulas.”

Cookbook]—a tome of nearly 900 pages— is, as with most of what America’s Test Kitchen publishes, not sexy, trendy or packed with

—Orange County Register

personality.

∆

But as legions of fans will attest, the proof is in

“Some books impress by

“If you live to cook as

the sheer audacity of their

well as eat, you’ll thrill at

ambition. Backed up by the

—Portland Oregonian

the arrival … of The Cook’s

magazine’s famed mission to

Illustrated Cookbook, a

∆

test every recipe relentlessly

feast of 2,000

until it is the best it can

‘greatest hits’ recipes.…

be, this nearly 900-page

A must-have for every cook.”

volume lands with an authoritative wallop.” —Chicago Tribune

—Philadelphia Inquirer

the pot de crème.”

“A wonderfully comprehensive guide for budding chefs.” —Publishers Weekly

from the publisher

Years ago, my Vermont neighbor tom had a hunting dog, a beagle named moose. moose was built like one: thick through the shoulders and big-headed. one day, moose took off through the snow, and a couple of hours later, tom found his tracks heading to a small house by the road. he knocked on the door. a toughlooking character opened it and promptly denied ever having seen any beagles. tom said, “Well, then, who is that barking out in the garage? that’s my dog.” Finally, after tom threatened to call the police, moose was returned and the story ended happily. this reminds me of the book business. books are like moose: barking loudly from the garage while some folks blithely pretend that they don’t exist. based on our sales in 2011, i can say with confidence that the book business is not only alive but very healthy indeed. We had our best year ever in print books, even ending up on the New York Times best-seller list with The Cook’s Illustrated Cookbook. and we are not the only ones bullish about the book business. During a recent lunch with a New York publisher, i asked him about his strategy going forward in light of the myriad challenges. his answer was refreshingly simple: “We are going to publish the best books we can.” it is a love of books—of ideas, of ink and paper, of reaching out to the book-buying audience with new ways of seeing the world (or, in our case, of cooking dinner)—that keeps us excited about why there will always be a need for good books.

so, our plan for the future is simple: We will publish the best books we can. after years of research, we are finally ready to publish The Science of Good Cooking, a radical new approach to cooking. Want to really understand Christopher Kimball how recipes work? the 50 simple concepts in this book—and the science behind them—will help make anyone a better, more intuitive cook. also this fall, we are introducing the fourth title in our best-selling ringbound cookbook series: The America’s Test Kitchen Quick Family Cookbook. love the Cook’s Country tV show? Fans should be happy to know that the forthcoming Complete Cook’s Country TV Show Cookbook collects five years’ worth of recipes. (The Complete America’s Test Kitchen TV Show Cookbook has sold more than 250,000 copies to date.) and we are thrilled to introduce The America’s Test Kitchen DIY Cookbook. inspired by the hottest feature on the Feed, our social media website, the book is packed with do-it-yourself cooking projects for everything from vinegar and marmalade to more adventurous undertakings, such as root beer, cultured butter, and salted caramels. so that’s our frontlist for fall 2012. We hope to hear that dog barking for many years to come.

Cordially,

Christopher Kimball Founder and editor, Cook’s Illustrated and Cook’s Country host, America’s Test Kitchen Cook’s Country from America’s Test Kitchen

new fall title

a radical new approach to cooking

The Science of Good Cooking

Good Science Makes Great Food cooking well is both a science and an art. so understanding the science behind core techniques

Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

can make anyone a better cook. the editors of Cook’s Illustrated have come up with 50 simple concepts that matter to everyday home cooks. with more than 400 recipes engineered for perfection, this book is the first step in a lifetime of great meals. throughout the book you’ll find kitchen experiments, sidebars, color illustrations, and more that bring the science and the cooking to life. how The science worKs

These 50 concepts explain and solve common cooking questions.

TesT KiTchen experimenTs

Bring you inside the test kitchen and visually demonstrate the concepts at work.

pbS’s

nova

“101” pages

Put a spotlight on key ingredients that really matter.

Dynamic color illusTraTions

Bring the science to life.

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a m er i c a’ s test k itc h en

pracTical science siDebars

Explain and answer everyday questions like “How should I store potatoes?”

CONduCTION

rAdIATION

illustrations: michael newhouse

CONveCTION

What separates success from failure in the kitchen? it’s the ability to think on your feet, to make adjustments as you cook, and to understand the unspoken rules behind cooking. Despite what you might think, a lifetime of experience isn’t a prerequisite for to bE FEaturEd on becoming a good cook. What is essential? Knowledge. From Cook’s Illustrated, the magazine that put food science on the map, The Science of Good Cooking takes you inside the test kitchen, where test cooks and editors have thiS FaLL spent two decades exploring the principles of cooking— principles that have helped them develop foolproof recipes over and over again. Understanding how and why these principles work will not only improve individual recipes but also make you a better cook. the Science of Good Cooking covers the fundamental concepts every good cook should know. the editors reviewed and expanded upon 20 years of test kitchen work to create this comprehensive food science road map—one that weaves together practical science across 50 concepts, illuminating experiments that bring the science to life, and more than 400 recipes, all of which illustrate home cooking fundamentals. Concepts range from why, to ensure tenderness, you should cook tough cuts of meat (think brisket) until they are long past done to why eggs (like scrambled eggs and omelets) need fat to make them tender. We explore why salty marinades work best and how sugar can change not only the sweetness of a baked good, but its texture, too. think of this book as an owner’s manual for your kitchen. Fifty unique experiments performed in our test kitchen not only illustrate each concept but also give you an inside peek into the test kitchen at work. these experiments range from simple to playful to innovative—showing us why, exactly, we fold (versus stir) batter for chewy brownies, why we whip egg whites with sugar, and why the simple addition of salt can make meat juicy. each concept segues into landmark Cook’s Illustrated recipes that demonstrate these principles at work. recipes (more than 400 total) include old-Fashioned burgers, Classic mashed potatoes, and perfect Chocolate Chip Cookies. part food science road map and part cookbook, The Science of Good Cooking is a fascinating (and fun) approach to learning how and why recipes work.

OCTOber 2012 $40 hardcover 8 3/4 by 10 3/8 , 504 pages isbn 978-1-933615-98-1

NATIONAL MArKeTING CAMPAIGN • national publicity campaign • national tV and radio appearances • in-store promotions • social media campaign • direct mail campaign

fa ll 2012 co o k b o o ks

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new fall title

our next ringbound classic

america’s test Kitchen revolutionizes Quick Cooking with More than 750 inventive recipes that beat the Clock helpful panTry siDebars

Highlight ingredients we used to cut corners.

ToTal Times for eVery recipe

Let home cooks know exactly how much time they’ll need from start to finish. Every recipe takes 45 minutes or less.

aT-a-glance pages

Show how we made key recipes faster and easier.

TesT KiTchen Tips

Illuminate key recipe-specific facts.

super-fasT recipes

Recipes that are 25 minutes or less are highlighted throughout.

sTep-by-sTep phoTography

Guides home cooks every step of the way. hunDreDs of VariaTions

Give cooks lots of fast options.

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“puTTing ingreDienTs To worK” pages

Provide short, narrative recipes making creative use of convenience products or everyday ingredients.

The America’s Test Kitchen Quick Family Cookbook a Faster, Smarter Way to Cook Everything from america’s Most trusted test Kitchen With this comprehensive cookbook on your shelf, the question “What’s for dinner?” will be easier than ever to answer and dinner faster than ever to prepare. most recipes require only a handful of ingredients, and all are guaranteed to put dinner (and more) on your OCTOber 2012 $34.95 table in 45 minutes or less, start to finish. When you hit the kitchen after ringbound and work with this book in hand, you can assemble and bake recipes like our shrinkwrapped easiest-ever Chicken pot pie (it uses garlic-and-herb-rich boursin cheese 9 x 10, 480 pages more than 250 color photos for intense flavor and ultra-convenient rotisserie chicken), super-easy isbn 978-1-933615-99-8 spinach lasagna (frozen spinach and jarred alfredo sauce plus dried porcini mushrooms add up to a flavorful sauce in short order), or even Quick beef stew (we use quick-cooking yet meaty steak tips instead of NATIONAL MArKeTING CAMPAIGN chuck roast). really pressed for time? Check out our super-Fast recipes, • national publicity campaign called out with a red icon—these can be made in just 25 minutes or less. • national tV and radio they include tomato Florentine tortellini soup; rustic Chicken tart appearances • in-store promotions with spinach and brie; seared scallops with lemon, peas, and orzo; and • social media campaign easy orange Glazed Chicken. • direct mail campaign but we didn’t stop at dinner. after all, who doesn’t need fast appetizer, brunch, and dessert recipes in their arsenal? enter 10-minute easy melted brie with honey and herbs, 25-minute egg roulade with spinach and Gruyère, and 45-minute lazy man’s tiramisu. to deliver fast recipes like these, the test kitchen relied on lots of techniques, a handful of ordinary kitchen gadgets, and an array of convenience products. in a special feature that appears throughout the book, we call out the many new ways we found to put these convenience products—think puff pastry, chicken sausage, pizza dough, precooked rice, and canned tuna— to work. each one stars in five quick yet ALSO AvAILAbLe clever recipes, so you’ll be inspired to make use of ingredients you probably already have on hand. so whether you are looking for faster versions of recipes that usually take longer than an hour or lots of new fast choices, The America’s Test Kitchen The America’s The America’s The America’s Quick Family Cookbook covers all the bases, Test Kitchen Family Test Kitchen Family Test Kitchen Healthy Family Cookbook Baking Book delivering surprising solutions for flavorful Cookbook isbn 978-1-933615-48-6 isbn 978-1-933615-56-1 isbn 978-1-933615-22-6 dinners and more in short order. 736 pages, $34.95 552 pages, $34.95 528 pages, $34.95


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new fall title

our first diy cookbook

The America’s Test Kitchen dIY Cookbook

Everything’s better When it’s homemade.

CAN IT, Cure IT, ChurN IT, brew IT.

better Than Store-bought with a reliable recipe in hand, homemade is always better, so why stop at

More than 100 of the test Kitchen’s Favorite projects for the do-it-Yourself home Cook

OveN-drIed TOMATOeS

dinner? making your own foodstuffs, like ketchup, cream cheese, prosciutto, and strawberry jam, ensures not only freshness but also that quality ingredients make up the final product. plus, you can customize to your taste. want smokier bacon, saltier caramels, or tangier yogurt? you are in control.

SevILLe OrANGe MArMALAde

Approachable and doable all the recipes are from the staff here at the test kitchen, and the enthusiasm they have for their favorite foodstuffs comes through on the page—every recipe feels

GrAhAM CrACKerS

fun and manageable. first-person voice creates an approachable narrative, while engaging step photography walks home cooks through each recipe.

variety

GOAT CheeSe

from jams and charcuterie to cheese, snacks, and drinks, this collection will appeal to a variety of interests and skill levels. while some projects, like refrigerator jams, require just a little root beer, are bigger endeavors. each recipe notes the time investment required, but the results are well worth it no matter the effort.

6


rOOT beer

photography: anthony tieuli

work, others, like cultured butter and

have you ever wanted to cure your own prosciutto, brew your own root beer, or make your own marshmallows? if you are an adventurous, curious cook, whether a novice or a seasoned pro, then this latest project from america’s test Kitchen is for you. Using the recipes on our DiY blog (found on our america’s test Kitchen website the Feed; see page 15) as a starting point, this collection of more than 100 recipes is great for stocking your own kitchen or for giving as a gift. our editors, test cooks, and staffers share their favorite from-scratch projects, walking you through the process so you can easily create many of today’s store-bought staples and gourmet favorites at home. plus, you’ll make them better and be able to customize them to suit your taste. From pretzels and american cheese to balsamic vinegar and seville orange marmalade, beautiful step photography and first-person captions ensure that no matter how intimidating an idea may seem, every recipe is approachable, foolproof, and fun. in The America’s Test Kitchen DIY Cookbook, you’ll find a wide variety of recipes to suit all interests, whether you love salty foods or sweets, or are a gourmet foodie or a junk food fan. these recipes also speak to a range of skill levels. Want an easy project that requires just a step or two? try almond butter or vanilla extract. looking for a rewarding project that takes a little more work? then recipes like cultured butter, bacon, and feta are for you. With options like our own version of Nutella and hot cocoa mix, you’ll even find fun projects to do with the kids. the energy and enthusiasm of the first-person introductions by the recipes’ authors will draw you in, while easy-to-follow step-by-step photographs clearly show what to do so you’ll be able to keep pace with every recipe. Whether a recipe requires 20 minutes of simmering or several days of fermenting time, you’ll discover that the results are so much better than the one-size-fits-all products from the supermarket. With The America’s Test Kitchen DIY Cookbook showing you the way, you’ll experience the joy of creating foodstuffs you never thought you could make, all in your own kitchen (or backyard or basement). everything is better when it’s homemade, so why stop at dinner?

OCTOber 2012 $26.95 french-flapped paperback original 73/8 x 91/8 , 368 pages four-color throughout isbn 978-1-936493-08-1

NATIONAL MArKeTING CAMPAIGN • national publicity campaign • national tV and radio appearances • in-store promotions • blog tour • social media campaign • direct mail campaign


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new fall title

THe CompleTe AmeriCA’s TesT KiTCHen TV sHow CooKBooK

inCLudES thE

2013 SEaSon

every recipe from the hit tV show with product ratings and a look behind the scenes this newly revised edition captures thirteen seasons (including 2013) of the hit tV show in a lively collection featuring more than 750 foolproof recipes and dozens of tips and techniques. all your favorites are here— from roast beef tenderloin and easy fried chicken to buttermilk waffles, sweet cherry pie, ultimate chocolate cupcakes, and more. our comprehensive, 45-page shopping guide to ingredients and equipment, which includes all tastings and testings from the 2013 season, will help you make informed choices, so you won’t waste money on inferior products. From chicken broth, chocolate chips, and extra-virgin olive oil to chef ’s knives, baking sheets, blenders, and more, all the winning brands are here, and we explain what makes them stand apart from the competition. 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 Cookbook Every recipe, Every ingredient testing, Every Equipment rating from the hit tv Show SePTeMber 2012 $26.95 french-flapped paperback original 77/8 by 9 5/8 , 400 pages four-color throughout isbn 978-1-936493-00-5

• 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

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2012 SEaSon

With an average of 1.7 million viewers per week, Cook’s Country from America’s Test Kitchen, now in its fifth season, has become one of the most popular cooking shows on public television. Filmed in a renovated 1806 farmhouse with a working test kitchen, the tV show features the best of american home cooking, with an emphasis on regional and heirloom fare. The Complete Cook’s Country TV Show Cookbook captures all five seasons of the show in one appealing volume that’s like a treasured recipe box brought to life. Divided into lively chapters such as “Fork-in-the-road Favorites,” “as Good as Grandma’s,” “steakhouse specials,” and “save room for pie,” this collection will teach you foolproof methods for making more than 200 great american recipes. You’ll learn the secrets of apple Cider Chicken (fresh apples, apple brandy, and cider vinegar infuse the chicken with apple-y goodness down to the bone), pan-Fried pork Chops (double-dredging the chops makes for a substantially crisp, golden-brown crust), and mile-high lemon meringue pie (a hot sugar syrup and cream of tartar help build a tall and fluffy meringue). and in addition to learning how to make great food, you can read the colorful stories behind the recipes. The Complete Cook’s Country TV Show Cookbook also offers a comprehensive 40-page shopper’s guide that includes not just the ingredient and equipment winners featured on the tV show but also dozens more from America Test Kitchen. With The Complete Cook’s Country TV Show Cookbook in hand, you’ll have all the tV show has to offer and more.

$39.95 hardcover 8 1/2 x 11 1/8 , 844 pages four-color throughout isbn 978-1-936493-32-6* *This edition replaces ISBN: 978-1-933615-96-7

slow CooKer reVoluTion one test kitchen. 30 slow cookers. 200 amazing recipes.

photography: daniel j. Van ackere, peter tannenbaum, keller + keller

NATIONAL MArKeTING CAMPAIGN

inCLudES thE

OCTOber 2012

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

MorE than

225,000 in print

“From stews and braises to desserts and breakfast, this book debunks the myth that slow-cooker food is bland and mushy.”—portland oregonian the test cooks at america’s test Kitchen spent a year developing slowcooker recipes, and what they discovered will change the way you use your slow cooker. Did you know that onions, garlic, and spices should be “bloomed” in the microwave for five minutes before they go into the slow cooker? this simple step intensifies their flavors and requires almost no extra work. and did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? the recipes in this family-friendly collection deliver a revolution in slow cooking. Who says you can’t have convenience and big, bold flavors?

NOw AvAILAbLe $26.95 french-flapped paperback original 73/8 x 91/8 , 336 pages four-color throughout isbn 978-1-933615-69-1


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recently published

must-haVe annual books from america’s test kitchen

pAsTA reVoluTion 200 foolproof recipes that go beyond spaghetti and meatballs

$26.95 french-flapped paperback original 73/8 x 91/8 , 336 pages four-color throughout isbn 978-1-936493-04-3

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 casseroles. Whether you’re looking for a speedy six-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 effortless 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 AmeriCA’s TesT KiTCHen menu CooKBooK kitchen-tested menus for foolproof dinner parties

$35.00 hardcover 8 1/2 x 11 1/8 , 352 pages four-color throughout isbn 978-1-933615-90-5

menu planning is hard for even very experienced cooks, but with The America’s Test Kitchen Menu Cookbook, we have taken the guesswork out of entertaining. the recipes are put together and tested so that they complement one another, and all the logistics have been sorted out. make-ahead instructions are even built into individual recipes as well as into each menu’s game plan. organized around the seasons and featuring menus that serve eight, plus a special holiday and for-a-crowd chapter, this book takes all the stress out of menu planning. packed with tips that will help you shop and budget your time, it’s a must-have for anyone who likes to entertain.

simple weeKnigHT FAVoriTes more than 200 no-fuss, foolproof meals

$26.95 french-flapped paperback original 73/8 x 91/8 , 336 pages four-color throughout isbn 978-1-936493-06-7

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most quick-recipe collections deliver bland, uninspired dishes. Not ours! the team at america’s test Kitchen has created more than 200 easy-tomake 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 slowcooked 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.

THe BesT oF AmeriCA’s TesT KiTCHen 2013 the year’s best recipes, equipment reviews, and tastings this must-have collection of the best of the best is culled from the more than 1,000 recipes that appeared in print in our magazines and books and on our television shows in the past year. here you’ll find creamy shrimp bisque, flaky and buttery Croissants, rich and hearty pasta Genovese, and desserts like the showstopping paris-brest and Carrot layer Cake. our best tastings and testings of the year are here, too. Which cutting board will hold up to tons of chopping? Does the best spaghetti really come from italy? For answers to these questions and more, and for our best recipes of the year, look no further.

OCTOber 2012 $35.00 hardcover 81/2 x 11 1/8 , 336 pages four-color throughout isbn 978-1-936493-30-2

ligHT & HeAlTHy 2012 the year’s best recipes lightened up in this third installment in the Light & Healthy annual series, america’s test Kitchen once again proves that light cooking doesn’t have to mean tiny portions, fussy tricks, or subpar nonfat ingredients that sacrifice flavor for the sake of low calorie and fat counts. We’ve lightened up some of the best recipes developed during the previous year—dishes like stuffed shells, Chicken pot pie, Greek-style shrimp with Feta, Foolproof thin-Crust pizza, Grilled beef Kebabs, Cheesy baked Grits, and Creamy banana pudding—to give you lighter dishes that you’ll want to make again and again.

NOw AvAILAbLe $35.00 hardcover 8 1/2 x 11 1/8 , 312 pages four-color throughout isbn 978-1-933615-91-2

CooKing For Two 2012 the year’s best recipes cut down to size this popular annual features a collection of our year’s best recipes perfectly scaled down to serve two. From pastas, casseroles, and one-dish suppers to grilled entrées, vegetarian dishes, and slow-cooker favorites, it’s all here. even desserts and baked goods have been cut down to yield just enough for smaller households, so there are no tempting leftovers. Fans of this series have come to rely on it for the thrift it promotes (like the Use it Up feature, which offers smart recipes for excess ingredients) and the freshness it delivers. america’s test Kitchen is the perfect place to turn recipe favorites into delicious, cooking-for-two possibilities!

NOw AvAILAbLe $35.00 hardcover 8 1/2 x 11 1/8 , 312 pages four-color throughout isbn 978-1-936493-07-4


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popular backlist

the best recipe series

CLASSIC rINGbOuNdS FrOM AMerICA’S TeST KITCheN these comprehensive and best-selling cookbooks deliver hundreds of recipes, informa-

moRE THaN

1 million CoPIES SoLd

tion about top-rated equipment and ingredients, and step-by-step instructions to guarantee foolproof results

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.

The new Best recipe

more Best recipes

ISBN 978-0-936184-74-6 1,040 pages, $35.00

ISBN 978-1-933615-46-2 800 pages, $39.95

The America’s Test Kitchen menu Cookbook

The Best one-Dish suppers

ISBN 978-1-933615-90-5 352 pages, $35.00

ISBN 978-1-933615-81-3 352 pages, $35.00

soups, stews & Chilis

The Best skillet recipes

The Best slow & easy recipes

The Best Chicken recipes

ISBN 978-1-933615-41-7 368 pages, $35.00

ISBN 978-1-933615-24-0 368 pages, $35.00

ISBN 978-1-933615-23-3 432 pages, $35.00

The Best make-Ahead recipe

The Best 30-minute recipe

The Best light recipe

The Best international recipe

ISBN 978-1-933615-14-1 432 pages, $35.00

ISBN 978-0-936184-98-2 304 pages, $35.00

ISBN 978-0-936184-97-5 384 pages, $35.00

ISBN 978-1-933615-17-2 592 pages, $35.00

Best American side Dishes

Cover & Bake

steaks, Chops, roasts & ribs

The Cook’s illustrated guide to grilling and Barbecue

every time you cook.

The America’s Test Kitchen Family Cookbook ISBN 978-1-933615-48-6 736 pages, $34.95

From our grandmothers’ Kitchens

Cook’s Country Blue ribbon Desserts

ISBN 978-1-933615-80-6 224 pages, $29.95

ISBN 978-1-933615-79-0 256 pages, $29.95

Cook’s Country Best lost suppers

Cook’s Country Best potluck recipes

ISBN 978-1-933615-62-2 368 pages, $35.00

The America’s Test Kitchen Healthy Family Cookbook ISBN 978-1-933615-56-1 528 pages, $34.95

ISBN 978-1-933615-44-8 224 pages, $29.95

ISBN 978-1-933615-58-5 256 pages, $29.95

The America’s Test Kitchen Family Baking Book ISBN 978-1-933615-22-6 552 pages, $34.95

PAPerbACK OrIGINALS our paperback line

Cook’s Country Best grilling recipes ISBN 978-1-933615-42-4 232 pages, $29.95

(see pages 7, 9, and

America’s Best lost recipes

ISBN 978-0-936184-85-2 368 pages, $35.00

ISBN 978-0-936184-80-7 352 pages, $29.95

ISBN 978-0-936184-78-4 432 pages, $35.00

ISBN 978-1-933615-18-9 224 pages, $29.95

ISBN 978-0-936184-86-9 432 pages, $35.00

10 for new and recently published titles) offers a wide variety of flavorful, foolproof dinner ideas in an attractive, accessible package.

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The Best simple recipes ISBN 978-1-933615-59-2 352 pages, $26.95


perfect Vegetables

italian Classics

ISBN 978-0-936184-69-2 352 pages, $29.95

ISBN 978-0-936184-58-6 496 pages, $35.00

American Classics ISBN 978-0-936184-55-5 448 pages, $35.00

Baking illustrated ISBN 978-0-936184-75-3 528 pages, $35.00


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photography: steVe klise

about aMEriCa’S tESt KitChEn

Television

a powerhouse brand

each week, nearly 4 million

when you buy books from america’s test kitchen, you

America’s Test Kitchen’s The Feed

digital editions

last year we

for iPad with our july/august

our cast cook, taste, and

launched a new

2012 issue. in addition to all the

test on our two television

and free website that gives our fans an inside look

content you can find in the print

shows. America’s Test Kitchen has been public tV’s

at the test kitchen. to date, the feed averages

magazine, subscribers will have

most watched cooking show for many years running.

nearly 200,000 unique visitors monthly—and

access to videos of all of the

Cook’s Country from America’s Test Kitchen, filmed in

counting. we have attracted attention from the

recipes, featured equipment testings, and photos

rural Vermont, follows closely on its heels.

mainstream media and have recently been linked

of recipe variations. other new features include

to from cnn, the kitchn, the huffington post,

product links, product review overlays, and

The New York Times, and lifehacker.

recipe slide shows.

Social Media

radio

with more than 200,000 followers on twitter

in january 2012 we took our radio show,

and Cook’s Country

and facebook, our social media team develops

America’s Test Kitchen Radio, national after a

magazines to provide

unique campaigns for every cookbook we

successful pilot season in the boston market.

recipes that work, honest ratings of equipment and

publish and reaches a wide internet audience

you can now hear us on public radio stations

supermarket ingredients, and timeless kitchen tips.

that is engaged with and interested in our books.

nationwide.

viewers tune in to watch

buy the knowledge that the power of our multimedia brand is working to help you sell our books.

Magazines more than 1.3 million home cooks rely on Cook’s Illustrated

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we will debut Cook’s Illustrated


15

2012 book list

978-1-933615-98-1

the science of good cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $40.00

978-1-933615-99-8

the america’s test kitchen Quick family cookbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .$34.95

978-1-936493-08-1

the america’s test kitchen diy cookbook. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $26.95

978-1-936493-00-5

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16


ordering Information To place an order in The U.S.

pUbliciTy

Emily logan america’s test kitchen Retail sales & Marketing Director phone: 617.232.1000 ext 4901 E-mail: emily.logan@ americastestkitchen.com

dEboraH broidE phone: 973.744.2030 E-mail: [email protected]

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

corporaTe headqUarTerS amEriCa’s tEst KitCHEn 17 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: www.americastestkitchen.com www.cooksillustrated.com www.cookscountry.com www.americastestkitchenfeed.com

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.

New from America’s Test Kitchen Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook’s Illustrated. Organized around 50 simple concepts, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Unique experiments from the test kitchen and more than 400 landmark recipes illustrate the principles at work, proving that good science makes great food. See page 3

The latest addition to our best-selling ringbound series revolutionizes quick cooking with more than 750 recipes that can be ready in 45 minutes or less, from start to finish. Most recipes require just a handful of ingredients, and all prove that “fast” doesn’t have to mean flavorless. Clever strategies plus convenience products turn typically time-consuming dishes into speedy soups, See page 5

Ever wonder what the cooks and editors of America’s Test Kitchen do on the weekend? They cure their own prosciutto, brew their own root beer, and make their own marmalade. In The America’s Test Kitchen DIY Cookbook, you’ll find more than 100 of their kitchen-tested recipes, brought to life with approachable and lively first-person introductions that draw readers in and beautiful step photography that walks you through every technique. Whether it’s everyday staples like red wine vinegar and ketchup, or gourmet favorites like salted caramels and crème fraîche, home cooks will discover that homemade is always better when they have a good recipe to lead the way. See page 7

17 station street, Brookline, Ma 02445 phone: 617.232.1000 fax: 617.232.1572 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 www.americastestkitchen.com and www.cookscountrytv.com.

cast photo: chRIstophER chURchILL; fRont covER: stEvE kLIsE

stews, sides, mains, and even baked goods that deliver great flavor.