Cook's Illustrated Revolutionary Recipes: Groundbreaking Techniques. Compelling Voices. One of a Kind Recipes.

If you know Cook's Illustrated then you know their scientific testing orientation toward cooking. You also know that their essays can be some of the finest food writing around. Revolutionary Recipes is made up of 25 years of some of the best of their innovative food articles. Revolutionary Recipes will make you cook smarter and better, and will entertain you along the way. Recommended By Tracey T., Powells.com

On the occasion of Cook’s Illustrated’s 25th anniversary, we’ve gathered together our most groundbreaking recipes and extraordinary innovations from the past quarter-century in this hands-on book packed with practical tips and techniques.

These recipes tell the story of how Cook’s Illustrated has changed American home cooking through its signature blend of rigorous testing, culinary research, science, and unorthodox approaches to developing foolproof recipes. As fans of Cook’s Illustrated know, a big part of what makes the magazine so trustworthy (and enjoyable to read) is the essays that accompany each recipe in every issue, tracing from initial brainstorming to aha moments (and the occasional catastrophe) to final success. Rarely republished since they first appeared in the magazine, these feature-length stories celebrate the art of food writing and the extensive work that goes into every recipe.

In addition to the recipes, essays, and helpful sidebars, this book also features the trademark black-and-white illustrations that have become synonymous with Cook’s Illustrated, creative use of the beloved front- and back-cover art, and a new addition: gorgeous, full-color photographs of each dish.

Featured recipes include: Perfect corn on the cob that never gets boiled, ultracreamy tomato soup that’s completely dairy-free, the fastest roast chicken recipe, “oven-grilled” London broil, and ingenious, low-key approaches to traditionally high-fuss recipes such as risotto, French fries, pie crust, and many more.

America's Test Kitchen is well-known for its top-rated television shows, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!