More than just a collection of recipes, this beautifully photographed book takes you inside the entire 2002 season of the America’s Test Kitchen series, with 26 chapters each dedicated to a different episode of the show. You will meet the cast – through photographs, bios, and quotes from each member – and will follow the America’s Test Kitchen process, as Christopher Kimball and the rest of the cast identify common cooking problems and then test dozens of variations to come up with the best methods for preparing recipes. Many of the most popular segments of the show, including the Science Desk, Equipment Corner, and tasting Lab, have been brought to life with photos.

With more than 200 recipes and dozens of beautiful, behind-the-scenes photographs, The America’s Test Kitchen Cookbook is sure to become an indispensable part of any cook’s library.

Each recipe includes a What We Wanted statement (in the case of french fries, for example, "Golden brown fries with a nice crunch on the outside and an earthy potato taste"); explores various dish approaches (the perfect fat for fries is investigated and determined, among other cooking issues); What We Learned ("Use russet potatoes, soak them in ice water, and fry in peanut oil twice); the recipe itself; and other features such as Testing Lab (a detailed view of the dish's perfecting process). A full range of dishes are explored, from puréed soups, sandwiches, and barbecue fare to holiday dinners, seafood classics, and sweets such as apple pie, bar cookies, and chocolate desserts. Fully photo illustrated, and with useful step-by-step technique drawings, the book is a valuable kitchen resource that will help readers cook better. --Arthur Boehm