F ALL 2011 C O O KB O O K S

THE AMERICAS TEST KITCHEN GUARANTEE

RECIPES THAT WORK

Our job is to gure out what youre going to do to a

the rst time and every time.

recipe, the problems youre going to have at home, and cut you o at the pass and say, Dont do this! Do that.
Christopher Kimball Founder and Editor, Americas Test Kitchen
PHOTOGRAPHY: DANIEL J. VAN ACKERE

FROM TH E PU B LISH ER

n this age of myriad mobile devices and electronic ink, there are still a large number of us who love the simple book, the thing that Gutenberg made possible over half a millennium ago. Thats the device that uses ink, paper, binding, and, one would hope, more than a measure of intelligence and wit. Here at Americas Test Kitchen, we are still devoted to this notion; doing our best work and then distributing the results in print. Its lovely in the kitchen (portable, an easy-to-read re ective surface, handles spills nicely, and allows for beautiful color reproduction) as well as on the bookshelf. After all, cooking is for those who wish to indulge and stimulate their senses and this is the highest and best use for a cookbook. This year we started o with a bang or, I should say, a slow cooker. Our Slow Cooker Revolution has over 150,000 copies in print and is still going strong. We spent 18 months with a couple dozen of these devices and truly reinvented how to use them for making everything from ribs to bread pudding. Next up, we continue our successful Lost Recipe series with From Our Grandmothers Kitchens, which was the result of a nationwide recipe contest for lost recipes, family recipes that have not appeared in print before, such as Butternut Pecan Cake from Prairieville, Louisiana, Englands Coronation Chicken, and Grandma Alphas Barbecue Ribs from Westerville, Ohio. Each recipe includes a personal story, as in the

cake that was purchased by Clark Gable at a Girl Scout bake sale. Good reading and good eating. We then head into the dining room as well as the kitchen to bring you The Americas Test Kitchen Menu Cookbook, which addresses Christopher Kimball the single biggest problem encountered by home cooks: how to plan and execute a menu that is more than the sum of its parts but also avoids too much last-minute cooking. No more searching through thousands of recipes to gure out which ones to make for Saturday nightwe do the hunting, testing, and menu planning for you. And, nally, the cookbook that our fans have been waiting for since 1992, The Cooks Illustrated Cookbook. Now more than 2,000 recipes, from nearly 20 years of Cooks is available in one volume. For anyone who reads Cooks Illustrated (more than a million paid readers per issue), we hope that this will be the one must buy cookbook of the year. Last year, 2010, was our best cookbook year ever (over one million units sold) so we are ever bullish about the relevance of the printed page in the kitchen. Join us for another great year of publishing and cooking. All the best for 2011.

Cordially,

CHRISTOPHER KIMBALL
Founder and Editor, Cooks Illustrated and Cooks Country Host, Americas Test Kitchen Cooks Country from Americas Test Kitchen

RECENTLY PU B LISH ED

SLOW COOKER REVOLUTION

150,000 COPIES
$26.95 French-flapped paperback original 7 x 9, 336 pages Four-color throughout ISBN 978-1-933615-69-1

MORE THAN

One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.

ALSO AVAILABLE

$26.95 French-flapped paperback original 7 x 9, 336 pages Four-color throughout ISBN 978-1-933615-59-2

BARBECUED RIBS NO GRILL REQUIRED For perfect slow-cooker ribs, we toss the ribs with a simple spice mix and barbecue sauce. A run under the broiler gives them the right caramelized exterior.

EASIEST BEEF STEW EVER You wont even need to dirty a knife for this stew. Steak tips eliminate the need to cut up raw meat while frozen onions, potato wedges, and baby carrots minimize prep.

A STREAMLINED BRUNCH FAVORITE This casserole is irresistible like French toast but without the last-minute work. Drying the bread in the oven before moving it to the slow cooker ensures texture, and candied nuts guarantee the proper crunch.

A M ER I C A S TEST K ITC H EN

PHOTOGRAPHY: KELLER + KELLER

ho doesnt like the idea of throwing ingredients into a slow cooker and coming back hours later IN PRINT as of x date to a nished meal? Too bad most slow cooker recipes deliver mediocre results youd rather forget than x again. A team of ten test cooks at Americas Test Kitchen spent a year developing 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 ve minutes before they go into the slow cooker? This simple step intensi es their avor and requires almost no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty avors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out. The 200 recipes in this family-friendly collection deliver a revolution in slow cooking. Who says you cant have convenience and big, bold avors! And with Americas Test Kitchen, the recipes are guaranteed to work.

N E W FALL TITLE

THE COOKS ILLUSTRATED COOKBOOK

2,000 Recipes from 20 Years of Americas Most Trusted Cooking Magazine

1000
PAGES

MORE THAN

ith more than a million subscribers, Cooks Illustrated magazine has stood the test of time and distinguished itself among the pack by having a singular focus developing recipes that work the rst time and every time; its as simple as that. For the rst time since the magazines inception, more than 2,000 of Cooks Illustrateds landmark recipes have been carefully compiled into a wide-ranging compendium that shows you how to make your favorite dishes better: Make the best roast beef ever (and you wont spend a fortune) when you use an eye-round roast, salt the meat, and roast slow and low. Give oven-fried chicken extraordinary crunch and deep-fried avor by coating the parts in a crushed Melba toast crust and baking the chicken on a rack set over a baking sheet. Bake chocolate chip cookies with a remarkably rich, to eelike avor and chewour recipe relies on browned butter, which not only delivers superior results, but is also easy, too. And forget your frustrations with pie dough when you follow our method, which includes a surprise ingredient: vodka, which makes the crust easier to roll (most of the alcohol evaporates during baking and doesnt a ect avor). In addition to American favorites, youll nd just about anything youd ever want to make across a wide variety of cuisines: Daube Provenal, French Chicken in a Pot, Chocolate Pots de Crme, Pasta Bolognese, Beef Braised in Barolo, Indian-Style Vegetable Curry, Spicy Sichuan Noodles, Shredded Pork Tostadas, and more. In addition to recipes, we highlight the test kitchens most groundbreaking work, where real home-cooking problems are solved and perplexing cooking questions are answered, such as how to prevent sh from sticking to the grill, the secret to cooking dried beans, and why the type of cocoa powder (Dutched versus natural) can make a di erence in your baked goods. A must-have collection for fans of Cooks Illustrated (and any discerning cook), The Cooks Illustrated Cookbook will keep you cooking for a lifetimeand guarantees impeccable results.

OCTOBER 2011 $40.00 Hardcover 8 x 10, 1,100 pages ISBN 978-1-933615-89-9

NATIONAL MARKETING CAMPAIGN 15-City Nationwide Tour National Publicity Campaign National TV and Radio Appearances Twitter and Facebook Campaign Food Blog Tours Food and Culture Blogger Meet-ups in Tour Cities In-Store Promotions Promotions to Americas Test Kitchen TV viewers Direct Mail Campaign

FA LL 201 1 CO O K B O O KS

N E W FALL TITLE

Our rst-ever menu cookbook featuring 52 menus, hundreds of foolproof recipes, and game plans for putting it all together
WHY THIS RECIPE WORKS
copy for each recipe highlights our testing and core techniques.

EVEN EASIER
feature gives you simple narrative recipes to substitute if you are short on time.

BEAUTIFUL FOURCOLOR PHOTOS

throughout give you a preview of each menu.

MENUS are inventive

and kitchen-tested so all the logistics are solved.

STEP-BY-STEP ILLUSTRATIONS
explain the best techniques for success.

AT-A-GLANCE game
plans for each menu ensure a stress-free dinner party and let you know what you can make ahead.

A M ER I C A S TEST K ITC H EN

OU R FIRST M EN U COOKBOOK

THE AMERICAS TEST KITCHEN MENU COOKBOOK

Your Guide to Hosting Stress-Free Dinner Parties and Holiday Feasts
hen youre entertaining, theres no room for failureyou want your food to deliver on taste and presentationyet you want the recipes to be approachable enough so that you can enjoy the party too. Menu planning is hard even for very experienced cooks, but with The Americas Test Kitchen Menu Cookbook, we have taken the guesswork out of entertaining. The recipes are built and tested so that they complement each other, and all the logistics have been sorted out. You dont need to worry about oven space or temperature issuesweve done all that for you. And to keep the process stress-free, make-ahead instructions are built into individual recipes as well as each menus game plan. Want to host a fall dinner party but dont want to get up at the crack of dawn? Try our Rustic Fall Pork Dinner. Simple ham and cheese palmiers made with pu pastry are a sure-toimpress starter, while the main course is an easy but elegant entre and side combo you can make on a sheet pan: roast pork loin with sweet potatoes and cilantro sauce. Tired of stressing out over Thanksgiving? Follow our timelines from start to nish and youll be sipping a glass of wine along with your guests while the bird roasts. Want to bring the party outdoors? Try our Beat-the-Heat Summer Party or Vegetarian Garden Party. And themed menus like our Tapas Party, Pizza Night, Mexican Fiesta, and more are both fun and manageable. Stumped by appetizers but tired of serving crackers and cheese? Youll nd plenty of options here, like our Simple Caramelized Onion Tart with Fig Jam, Blue Cheese, and Prosciutto (store-bought pizza dough makes this a snap). Or our contemporary take on smoked salmon canaps that features an easy crme frache dip, potato chips, and sliced smoked salmon. Organized around the seasons with menus that serve eight, plus a special holiday and for-a-crowd chapter, The Best Menus takes all the guesswork out of putting together avorful and practical menus. Packed with tips that will help you shop and budget your time, this book is a must-have for anyone who likes to entertain.

FINAL TK

OCTOBER 2011 $35.00 Hardcover 8 x 11, TK pages Four-color throughout ISBN 978-1-933615-90-5

NATIONAL MARKETING CAMPAIGN National Publicity Campaign National Media Appearances Robust Social Media Campaign Website and Web Promotions In-Store Promotions

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N E W FALL TITLE

Continuing their mission to preserve our countrys culinary heritage, the editors at Cooks Country magazine launched another nationwide lost recipes contest. They tested their way through hundreds of submissions for this book, their latest one-of-a-kind collection of favorite family recipes, from casseroles and Sunday suppers to cookies, pies, cakes, and even old-fashioned preserves and pickles.

More than 100 Heirloom Recipes, Kitchen-Tested for Todays Home Cooks
Four-color photography throughout Recipe introductions feature historical context and personal anecdotes Notes from the Test Kitchen summarize our testing and provide troubleshooting tips

Step-by-step photographs make techniques clear Attractive and gifty package that also lays at in the kitchen for ease of use
6
A M ER I C A S TEST K ITC H EN

FROM TH E EDITORS OF COOK S COU NTRY

FROM OUR GRANDMOTHERS KITCHENS

TK A Treasury of Lost Recipes too Good to Forget
hether it was a one-of-a-kind, soul-warming meal your grandmother used to make especially for you, or a slice of deliciously spiced bread you tasted somewhere halfway around the globe, food has always been so much more than the food itselfits a memory. What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an e ort to preserve these heirloom recipes, Cooks Country magazine asked its readers to submit their favorite recipes and the stories behind them. Family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads, and even preserves and pickles, all came pouring in. From the more than one thousand submissions, our team tested and perfected the best to present here, in From Our Grandmothers Kitchens. Readers will discover family recipes that traveled to America with earlier generations from around the globe. The German New Years Pretzel, a pretzel-shaped yeasted co ee cake that symbolizes good luck in Germany, became a tradition in places like Sandusky, Ohio, where a large number of German immigrants settled. Theres Beef Kapamachunks of tender beef in a spiced tomato sauce served over brown-butter noodleswhich became one familys tradition in Chicago by way of Greece. Chinese Five-Spice Chicken and Mushrooms, a beautifully roasted bird infused with warm spices and surrounded by wild mushrooms, was a special meal prepared by one Chinese father for his daughter. There are also old-fashioned recipes that got a start closer to home. Who wouldnt want to serve up the Blue Plate Special, fall-o -the-bone tender ribs Grandma Alpha once prepared at her tavern in rural Ohio (her secret was braising the ribs in beer before nishing them on the grill)? Detroits Big Wheel sandwich was a local favorite for years in The Motor City, symbolizing the citys connection to the auto industry. And Rosa Franklin Cookies, pecan meringue cookies passed down by word-of-mouth for years at Sweet Briar College, was said to be the creation of the deans housekeeper in 1946. And a mothers basic lemon meringue pie earned a special place among the family recipes when none other than Clark Gable bought it during a bake sale. From start to nish, From Our Grandmothers Kitchens is a collection so appealing its sure to bring folks into the kitchen, where theyre sure to start new traditions of their own.

FINAL TK
SEPTEMBER 2011 $29.95 Hardcover with Concealed Wire-O 7 x 9, 224 pages Four-color throughout ISBN 978-1-933615-80-6 NATIONAL MARKETING CAMPAIGN National Publicity Campaign National Media Appearances Social Media Campaign Website and Web Promotions In-Store Promotions ALSO AVAILABLE

100,000 COPIES
SOLD

MORE THAN

$29.95 Hardcover with Semi-Concealed Wire-O 7 x 9, 234 pages Four-color throughout ISBN 978-1-933615-18-9

$29.95 Hardcover with Concealed Wire-O 7 x 9, 224 pages Four-color throughout ISBN 978-1-933615-44-8
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M UST- HAVE AN N UAL BOOKS FROM AM ERIC A S TEST KITCH EN

THE BEST OF AMERICAS TEST KITCHEN 2012

The Years Best Recipes, Equipment Reviews, and Tastings
his must-have collection of the best of the best is compiled from more than one thousand recipes that appeared in print in our magazines and books and on our television shows in the past year. Youll nd Creamy Gazpacho Andaluz, crisp and bronzed Potato Galette, custardy Deep-Dish Quiche Lorraine, and desserts like Boston Cream Pie and Chocolate Raspberry Torte. Our best tastings and testings from the year are here, too. How much do you really need to spend on a sturdy nonstick skillet with a durable coating? Which yellow mustard provides the best balance of heat and tang? For answers to these questions and more, and our best recipes of the year, look no further.

OCTOBER 2011 $35.00 Hardcover 8 x 11, 336 pages Four-color throughout ISBN 978-1-933615-92-9

LIGHT & HEALTHY 2012

The Years Best Recipes Lightened Up
DECEMBER 2011 $35.00 Hardcover 8 x 11, 312 pages Four-color throughout ISBN 978-1-933615-91-2

n this third installment of the Light & Healthy series, we once again prove that light cooking doesnt have to mean tiny portions, fussy tricks, or subpar nonfat ingredients. Weve lightened up some of the best recipes developed during the previous yeardishes like Swedish Pancakes, Steak Tacos, Chicken Pot Pie, Farro with Fennel and Parsley, and Fresh Strawberry Pieto give you lighter recipes you will really want to make.

COOKING FOR TWO 2011

The Years Best Recipes Cut Down to Size
his popular annual features a collection of our years best recipes customized to serve 2. New features for 2011 include a slow cooker chapter and a vegetarian chapter. Fans of this series have come to rely on Cooking for Two for the thrift it promotes (like the Use it Up feature, smart recipes for excess ingredients), the freshness it delivers, and small-batch dessert recipes. Americas Test Kitchen is the perfect place to turn recipe favorites into delicious, cooking for two possibilities!

NOW AVAILABLE $35.00 Hardcover, 65 pages of color 8 x 11, 312 pages ISBN 978-1-933615-78-3

A M ER I C A S TEST K ITC H EN

N E W EDITION

THE COMPLETE AMERICAS TEST KITCHEN TV SHOW COOKBOOK

Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes
his newly revised edition captures twelve seasons (including 2012) 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 herefrom roast beef tenderloin, crisp roast potatoes, and easy fried chicken to buttermilk wa es, sweet cherry pie, ultimate chocolate cupcakes, and more. In a special behind the scenes feature throughout, youll learn what happens in the test kitchen before the cameras start rolling, whats really involved in our recipe development process, and the wacky lengths well go to in order to produce a best recipe. Discover which kitchen gadgets we consider the worst ever and why Chris never gets stumped during tasting segments. Our comprehensive shopping guide to ingredients and equipment will help you make informed choices, so you wont waste money on inferior products. This 45-page guide, expanded to include all the tastings and testings from the 2012 season, features the test kitchens winning brands for everything from chicken broth, chocolate chips, and extra-virgin olive oil to chef s knives, baking sheets, blenders, and moreand we explain what makes our top-rated brands stand apart from the competition. With this newly revised edition, youll have a decade plus of great cooking and expertise from Americas most trusted test kitchen.
NEW EDITION

2012 SEASON

INCLUDES THE

OCTOBER 2011 $39.95 Hardcover 8 x 11, 780 pages Full-color throughout ISBN 978-1-933615-96-7*

*This edition replaces ISBN: 978-1-933615714

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RING BOU N D CL ASSIC S

The Americas Test Kitchen Healthy Family Cookbook

A New, Healthier Way to Cook Everything from Americas Most Trusted Test Kitchen

T
$34.95 Ringbound and Shrinkwrapped 9 x 10, 528 pages More than 900 color photos ISBN 978-1-933615-56-1

his all-purpose cookbook delivers 800 foolproof recipes for healthier everyday fare, including breakfast dishes, appetizers, pasta, meat, kid-friendly favorites, and desserts. We o er up all-American recipes that wont leave you hungryfrom low-fat spaghetti and meatballs, and rich-tasting scalloped potatoes to carrot cake and lots of simple fruit desserts. Youll learn tips and techniques including which low-fat ingredients really measure up and which ones arent worth using that will forever alter the way you cook. With this book in hand, you will be able to make simple changes in how you shop, eat, and cook.

The Americas Test Kitchen Family Cookbook

Third Edition
ur best-selling ringbound delivers more than 1,000 foolproof recipes for classic American family farefrom starters, soups, and salads to steaks, chicken, and pork to cakes, pies, cookies, and custards. It also includes a 50-page cookware buying guide that tells you which kitchen equipment and tools are must-haves and shows you how to use and care for them properly. A comprehensive chart details the test kitchens top-rated winners for everything from skillets and baking sheets to apple corers and oyster shuckers.

$34.95 Ringbound and Shrinkwrapped 9 x 10, 736 pages 1,500 color photos ISBN 978-1-933615-48-6

The Americas Test Kitchen Family Baking Book

More Than 700 Kitchen-Tested Recipes That Guarantee Success Every Time You Bake

$34.95 Ringbound and Shrinkwrapped 9 x 10, 552 pages More than 1,000 color photos ISBN 978-1-933615-22-6

or everything from perfect pie dough to breads that rise everytime to no-fail birthday cake, this comprehensive collection of foolproof recipes, step-by-step instructions, and trouble-shooting guides is sure to be a lifesaver as well as a lifelong and trusty baking companion. And with 22 chapters, this cookbook is packed with recipes that will keep you busy (and your family and friends happy) for years to come.

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A M ER I C A S TEST K ITC H EN

RECENT BACKLIST

COOKS COUNTRY BLUE RIBBON DESSERTS

Rediscover More than 120 Heirloom Treasures and Regional Favorites

he editors of Cooks Country magazine, known for scouring the country in search of the best of American cooking, have turned their attention to desserts in this colorful, wideranging volume. Cooks Country Blue Ribbon Desserts features more than 120 foolproof recipes for those desserts that have stood the test of timeand will be around for years to come. From cookies and cakes to pies and puddings, all your favorites are here. Step-by-step photos clearly illustrate key points in recipes, such as how to frost a layer cake or roll pie dough, and a section on baking basics shows you the best way to crack an egg, measure sticky ingredients, and what we mean by soft peaks. Blue Ribbon Desserts gives you access to your favorite desserts and the knowledge that they will work every time.

$29.95 Hardcover with Concealed Wire-O 7 x 9, 256 pages Four-color throughout ISBN 978-1-933615-79-0

The Best One-Dish Suppers

Full-Flavored, Complete Dinners Delivered with Minimal Cookware and Minimal Fuss

o you wish you could make dinners like an authentic Bolognese sauce and linguine, or chicken pot pie with a u y biscuit topping, without hauling out an arsenal of cookware and spending hours in the kitchen? Let The Best One-Dish Suppers show you how. We put our cookware and years of experience to work to create this creative, one-of-a-kind collection. Sure, youll nd a great assortment of the more classic one-dish suppers (think Easy Meat Lasagna, Hearty Tuscan White Bean Soup, and Slow-Cooker Korean Braised Short Ribs), but you will also discover numerous unexpected one-dish meals prepared using a roasting pan, Dutch oven, sheet pan, or broiler pan. With recipes for everything from family favorites to meals elegant enough for entertaining, The Best One-Dish Suppers will help you get dinner on the table without breaking a sweat.

$35.00 Hardcover 8 x 11, 352 pages ISBN 978-1-933615-81-3

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TH E B EST E SERIES ABOUT TH RECIPE SERIES

THE BOOK THAT STARTED IT ALL

JUST PUBLISHED

JUST PUBLISHED

The New Best Recipe

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

More Best Recipes

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

The Best One-Dish Suppers

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

Soups, Stews, & Chilis

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

The Best Skillet Recipes

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

The Best Slow & Easy Recipes

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

The Best Chicken Recipes

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

The Best International Recipe

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

The Best Make-Ahead Recipe

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

The Best 30-Minute Recipe

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

The Best Light

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

The Cooks Illustrated Guide to Grilling and Barbecue

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

Best American Side Dishes

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

Cover & Bake

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

Steaks, Chops, Roasts, and Ribs

ISBN 978-0-936184-78-4 433 pages, $35.00

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

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

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

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

Restaurant Favorites at Home

ISBN 0-936184-67-1 432 pages, $29.95

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A M ER I C A S TEST K ITC H EN

TH E COOK S COU NTRY SERIES AN D HARDCOVER AN N UALS

THE COOKS COUNTRY SERIES

This series is devoted to uncovering the best of American home cooking. Our editors set out to nd recipes, refurbish them, and even rediscover lost treasures.

The Cooks Country Cookbook

ISBN 978-1-933615-34-9 608 pages, $34.95

From Our Grandmothers Kitckens

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

Cooks Country Blue Ribbon Desserts

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

Cooks Country Best Lost Suppers

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

Cooks Country Best Potluck Recipes

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

Cooks Country Best Grilling Recipes

ISBN 978-1-933615-42-4 232 pages, $29.95

Americas Best Lost Recipes

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

ANNUAL HARDCOVERS FROM AMERICAS TEST KITCHEN

Since Americas Test Kitchens mission is to The Best of Americas Light & Healthy 2012 Cooking for Two 2011 Test Kitchen 2012 December 2011 April 2011 produce the absolute best ISBN 978-1-933615-91-2 October 2011 ISBN 978-1-933615-78-3 version of any recipe that 312 pages, $35.00 ISBN 978-1-933615-92-9 312 pages, $35.00 336 pages, $35.00 appears in our books, magazines, or on our TV shows, its no wonder that we decided to create an annual Best of series. The agship book in this series is The Best of Americas Test Kitchen. This volume is an annual fall event, where we shine the spotlight on the editors favorite recipes from across our franchise. Another fall annual, our Light and Healthy collection, is packed with the test kitchens best recipes, lightened up. And every spring, we publish Cooking for Two, an annual volume that features the editors best picks from the year, scaled down to serve two (For previous editions of all three annuals please see page 16).

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ABOUT AM ERIC A S TEST KITCH EN

When you buy books from Americas Test Kitchen, you buy the knowledge that the power of our multimedia brand is working to help you sell our books.

The Power of Our Brand

Each week, the cast of Americas Test Kitchen brings the recipes, testings, and tastings from Cooks Illustrated magazine to life on our public television series. With up to 1.8 million viewers per week, Americas Test Kitchen is the highestrated cooking show on public television.

Filmed in an 1806 farmhouse in a small town in Vermont, which includes a full working kitchen, a live studio audience, and two barns, Cooks Country TV, drawing up to 1.4 million viewers each week, showcases the best of American home cooking from every region of the country, from potluck suppers and holiday favorites to simple suppers and lost recipes.

14

A M ER I C A S TEST K ITC H EN

ABOUT AM ERIC A S TEST E SERIES ABOUT TH KITCH EN

Two National Magazines

More than 1.3 million home cooks rely on Cooks Illustrated and Cooks Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

Americas Test Kitchen Radio

In early 2011, Americas Test Kitchen Radio made its debut on public radio in the Boston market.

Cooks Illustrated magazine is

a trusted resource for recipes that work. Period. We test recipes again and again, then test and tweak them some more, as many as 100 times, until we arrive at the best version possible. We also o er objective ratings and reviews on the best cookware, kitchen equipment and gadgets, and our top picks for the ingredients you use everyday. And because we are advertising-free, our only loyalty is to our readers.

Cooks Illustrated iPhone application

Take foolproof recipes and MORE THAN ingredient reviews with DOWNLOADS you, when you are on the go! Need a foolproof recipe for dinner tonight? Standing in the supermarket and dont know which brand of extra-virgin olive oil to buy? The Cooks Illustrated app arms you with 50 of Cooks Illustrateds all-time best recipes, along with a collection of popular and practical supermarket ingredient reviews, recipe videos, and kitchen timers and shopping list features.

700,000

Cooks Country magazine is

the place for guaranteed foolproof recipes for easy, weeknight meals, classic American dishes, regional and heirloom recipes, and lowfat makeovers of home-style favorites. Unlike some glossy cooking magazines, our magazine is sta ed with writers who cook and cooks who can write, not food stylists. You can cook with con dence knowing that every recipe we publish will workthe rst time and every time you make it.

Social Media
Facebook/Twitter/Youtube/Tumblr/Food Blogs, you name it, were on it. Our dedicated social media team interacts with our fans and customers on an almost hourly basis; delivering recipe exclusives, new book sneak peaks, giveaways, and blog tours; and encouraging fan feedback.

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2011 BOOK LIST

NEW FOR FALL 2011

978-1-933615-89-9 978-1-933615-90-5 978-1-933615-80-6 978-1-933615-96-7 978-1-933615-92-9 978-1-933615-91-2

Cooks Illustrated Cookbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $40.00 The Americas Test Kitchen Menu Cookbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35.00 From Our Grandmothers Kitchens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $29.95 The Complete Americas Test Kitchen TV Show Cookbook New Edition . . . . . . . . . . . . . $39.95 The Best of Americas Test Kitchen 2012 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35.00 Light & Healthy 2012 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $35.00

BEST RECIPE SERIES

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ORDERING INFORMATION
TO PLACE AN ORDER IN THE U.S. EMILY LOGAN Americas Test Kitchen Retail Sales & Marketing Manager Phone: 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 CORPORATE HEADQUARTERS AMERICAS 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.cookscountrytv.com PUBLICITY DEBORAH BROIDE Phone: 973.744.2030 E-mail: deborahpub@aol.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
AMERICAS TEST KITCHEN
ore than 2,000 of Cooks Illustrateds landmark recipes come together in this single compendium that shows home cooks how to make all their favorite dishes better. Highlights of the test kitchens most groundbreaking work answer the most commonand most perplexingcooking questions. This must-have collection guarantees impeccable results.
PHOTOGRAPHY: CHRISTOPHER CHURCHILL (CAST PHOTO); DANIEL J. VAN ACKERE (FRONT COVER)

from

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T T

his comprehensive menu cookbook, the rst ever published by Americas Test Kitchen takes the guesswork out of entertaining. From seasonal menus to holidays to theme parties, each menu has been built from the ground up so all the components work together perfectly. Makeahead instructions and menu game plans ensure every menu is pulled o without a hitch. Finally, home cooks can entertain stress-free.
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he editors of Cooks Country magazine have once again assembled a collection of reader-submitted heirloom recipes, and the stories behind them, that are just too good to forget. More than 100 oldfashioned dishes, both savory and sweet, kitchen tested for todays home cooks. From comfort foods like Mount Vernon Short Ribs and Rum Tum Tiddy to desserts like Grated Bread and Chocolate Cake and Rosa Franklin Cookies, and even preserves and pickles, From Our Grandmothers Kitchens gives readers a glimpse into our culinary history through recipes theyll want to make today.
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17 Station Street Brookline, MA 02445 Phone: 617.232.1000 Fax: 617.232.1572 Tune in to our cooking shows on public television Americas Test Kitchen and Cooks Country from Americas Test Kitchenfor a front-row seat to all the action in our test kitchen. For more information, including recipes and program times, visit www.americastestkitchentv.com and www.cookscountrytv.com.