In the Press

Best Cookbooks for Holiday Gifts

There’s no shortage of delicious cookbooks to give your loved ones this holiday season, and that’s why we asked Amazon senior books editor Seira Wilson to pick her favorites for the cooks in your life.

“There are so many new cookbooks this year, it’s hard to narrow the list down,” said Amazon senior books editor Seira Wilson, who nonetheless picked her top 10 cookbooks of the year for CNN.

The Complete Vegetarian Cookbook. Whether your loved ones are vegetarian, vegan, gluten-free or simply lovers of vegetables, this latest America’s Test Kitchen book is them. “Destined to be the must-have cookbook for vegetarians or those just wanting to go meatless more often, ‘The Complete Vegetarian Cookbook’ has hundreds of tried and true recipes and color photos,” Wilson said.

CNN, December 11, 2015

Twelve gift-worthy cookbooks stand out in fully planted field

The gurus of obsessively well-tested recipes turned their attention to the meat-free table this year, and the result is a must-have cookbook for vegetarians. Rather than merely offering vegetarian versions of meat-based dishes, this book strives to put vegetables at the center of the plate.

Like all the Test Kitchen books and publications, proper technique is emphasized and often illustrated with step-by-step photos and directions. The cookbook includes many guides to ingredients, including lentils, fresh chile peppers, Asian condiments and cheese.

The recipes cover tremendous ground; a few highlights include Parsnip Hummus, Kale Caesar Salad, Mexican-Style Street Corn, Thai Red Curry with Cauliflower, Grilled Soy-Ginger Glazed Tofu, Braised Brussels Sprouts, Vegetable Bibimbap, and Camembert, Sun-Dried Tomato and Potato Tart.

Avery Yale Kamila, Portland Press Herald, December 9, 2015

Amazon names The Complete Vegetarian Cookbook a 2015 Best Book of the Year

Amazon, November 11, 2015

The Fine Art of Vegging Out

“Still, if you had to choose only one of the three titles here, it would have to be ‘The Complete Vegetarian Cookbook’ (America’s Test Kitchen, 464 pages, $29.95), an informative, well-written compendium of 700 recipes aimed at home cooks. It includes invaluable sections on equipment, ingredient selection and kitchen techniques as well as measurement-conversion tables and lists of substitute ingredients. There’s also a soupcon of humor, especially in the preface by Christopher Kimball, the founder of America’s Test Kitchen. He describes early encounters with the staff of a now-defunct health-food magazine where ‘lunches were gobs of glutinous brown rice and overcooked rutabaga and carrots. Most of the staff secretly migrated to the ice cream parlor next door mid-afternoon for something satisfying to eat.’ On a more serious note, Mr. Kimball adds that we ‘ought to treat vegetables better, as ingredients worthy of main-course attention. Someday we will no longer refer to this style of cooking as vegetarian. . . . It’s simply good cooking.'”

Aram Bakshian, Jr., The Wall Street Journal, August 28, 2015

“Complete Vegetarian” Brings Fresh Ideas

“This comprehensive, 463-page, soft-cover cookbook follows the format of other volumes by America’s Test Kitchen. It’s well-organized, with title pages for each chapter listing all of the recipes and corresponding page numbers. Color labels make it quick and easy to recognize recipes as fast, vegan or gluten free—or all three.”

Adriana Janovich, The Spokesman-Review, May 13, 2015

Julia Collin Davison on The Dr. Oz Show

Julia Collin Davison from America’s Test Kitchen shows how to make spinach taste like ice cream and how to make green beans taste like French fries.

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The Dr. Oz Show, May 12, 2015

Vegetarian Cooking Becomes a Matter of Tasty in Two New Books

“Two big new books that focus on produce can hardly be called faddish. America’s Test Kitchen, which produces cookbooks, magazines, television programs and more, recently issued The Complete Vegetarian Cookbook, with 700 recipes. Its consumer research found that people want to eat vegetarian three or four nights a week, said editorial director Jack Bishop. At a recent book event, he said, a woman told him she came because her husband had been prescribed the book by his doctor. Many of those people ‘are clueless about how to put together dinner’ without a meat item as the focus, Bishop said. Bishop, who is not a vegetarian but is the dad of one, said health is just one of the drivers. Others include growing interest in the foods of Asia, India and Latin America, which ‘work well with vegetarian cooking.'”

Mary MacVean, LA Times, May 2, 2015

California Bookwatch: The Cookbook Shelf

“Most cooks know about America’s Test Kitchen because of its reputation for producing foolproof recipes from its holdings: this collection of some 700 recipes display the same attention to detail as its meat-filled counterparts and provide dishes that offer more flavor and less specialized ingredients. From veggie burgers and heart protein-filled salads to whole-grain and whole-bean foods, noodle dishes, and more, this offers many step-by-step color photos for any preparation routine that could be considered challenging for novices, and shows how meatless dishes can be everyday affairs. Out of the 700 recipes, over 300 can be made in 45 minutes tops, some 500 are gluten-free, and 250 are began. These are highlighted with icons for quick identification. The result is a ‘must’ for any cook who wants to get up to speed with vegetarian cooking, or who wants to supplement a meat meal with main course, hearty and appealing vegetarian dishes.”

Midwest Book Review, May 2015

25 Cookbooks Every Man Should Own

“True to its name, this smart and endlessly enlightening cookbook is about as definitive as its possible to get in the modern vegetarian realm. Besides the many hundreds of excellent recipes, including one for what’s probably the single greatest home-cooked root-vegetable gratin in the free world, are a whole battery of tips, tidbits, asides and ephemera on how, for instance, to properly prep and braise Brussels sprouts (not as easy as it seems), a technique for fashioning the perfect gnocchi ridge, and the correct methodology for pinching, flattening and griddling pupusas. While the folks at ATK could be accused of some professional overkill—the “Why this recipe works” preamble to each dish can be tiresome—it’s daunting to think of all the muscle and brainpower that went into every single one of these recipes.”

Men’s Journal, April 28, 2015

5 Foolproof Vegetarian Main Dishes from Around the World

“The introductory pages and 11 chapters of The Complete Vegetarian Cookbook including a very helpful section on vegetarian flavor-building ingredients, range from salads and vegetable sides to grains and pasta to eggs, flatbreads and main courses. We’ve decided to concentrate on the mains, sharing five dishes inspired by cuisines from around the world where vegetables and grains have long been respected.”

Johnathan L. Wright, Reno Gazette-Journal, April 21, 2015

Jack Bishop, Live on New Day Northwest

Jack Bishop from America’s Test Kitchen makes a pinto bean, beet and bulgur burger and talks about his new vegetarian cook book.

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New Day Northwest, KING5, Seattle, WA, April 16, 2015

Jack Bishop, Live on Lunchbreak

America’s Test Kitchen’s Jack Bishop makes kale salad with sweet potatoes and pomegranate vinaigrette.

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Midday News: Lunchbreak, WGN TV, Chicago, IL, April 14, 2015

Jack Bishop, Live on Chicago Tonight

Jack Bishop from the hit PBS television show America’s Test Kitchen talks about the newest book, The Complete Vegetarian Cookbook. Bishop will give us some recipes to try as well as talk about the 15th season of the hit series.

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Chicago Tonight, WTTW TV, Chicago, IL, April 13, 2015

Recipe of the week: Israeli Couscous with Caramelized Fennel and Spinach

“The heartier texture of the Israeli-style pearls is exceptionally pleasing to the palate; it’s more overtly pasta-like than traditional couscous, but it still has a toothsome bite. In this recipe from The America’s Test Kitchen Complete Vegetarian Cookbook, the editors pair the slightly nutty Israeli couscous with just-wilted spinach and fennel that has been cooked long enough to caramelize some of those strong anise notes.

Addie Broyles, Austin American-Statesman, April 13, 2015

Jack Bishop and America’s Test Kitchen Crew Celebrate Vegetarian Cuisine in New Cookbook

“If you’re a vegetarian, this book’s for you. If you’re not, you might seriously want to glance through the pages of The Complete Vegetarian Cookbook: A Fresh Guide to Eating with 700 Foolproof Recipes, by the Editors at America’s Test Kitchen, for some delicious options to whatever comprises your current mealtime planning.”

Miriam Di Nunzio, Chicago Sun-Times, April 10, 2015

11 Favorite Vegetarian Cookbooks

“Exactly what it sounds like. You can probably find any meatless recipe that comes to mind in this book. This book is brand new, but it has already become my most referenced cookbook. The resident geniuses at ATK test each recipe every which way so you’re pretty much guaranteed a solid outcome.”

Cookie and Kate, April 10, 2015

Pinto Bean and Swiss Chard Baked Burritos

“You may be wondering why I am so enthused since, it is true, I am not a vegetarian. However, I love vegetarian food and we continue to eat more and more meatless meals all the time. As a result, I’m always on the lookout for good sources for vegetarian recipes. It’s safe to say, I feel like I finally hit the jackpot with this book. As I said, I do enjoy many meatless meals, but sometimes they don’t sound quite satisfying enough. This is much more than just pasta and salad.”

“What most impressed me upon flipping through this book the first time is how many awesome recipes it held (over 700, actually!) that I knew would be entirely satisfying and packed full of flavor. In fact, I was apparently making all sorts of gasps and exclamations as I paged through—Ben and the kids got quite a kick out of it.”

Annie’s Eats, April 8, 2015

The Best Fitness Products for April

“I am an omnivore looking to eat lower on the food chain, for both health and environmental reasons but have been a little lost in preparing meals my meat-loving family will love. The Complete Vegetarian Cookbook by America’s Test Kitchen has filled my recipe void for cooking filling, savory, satisfying meat-free meals. The wide variety of recipes I have made from this cookbook has been delicious; my family especially loves the farro casserole with broccoli rabe, and dinner guests gobbled up a kale salad with sweet potatoes and pomegranate vinaigrette.”

Susi May, POPSUGAR, April 7, 2015

Dining Around Brewing, Cocktails, and Greece

Today on Dining Around, Joel talks to Rudi Ghequire, Brewmaster of Brouwerij Rodenbach, Jack Bishop, from America’s Test Kitchen, David Caplin and Alex Day from Death and Co, and Diane Kochilas for Cooking with Greek Ingredients.

Listen below to Joel Riddell’s on-air interview with Jack Bishop (segment starts at 20:15)

Dining Around with Joel Riddell, Talk 910 KKSF, April 4, 2015

Tofu Banh Mi and The Complete Vegetarian Cookbook

“This cookbook is an invaluable resource for anyone. Whether you’re vegetarian, vegan, or just looking to learn how to incorporate more veggie-style meals into your diet. From simple sauces to all types of ethnic food, there is no category left behind.”

Edible Perspective, March 31, 2015

Food for Thought: ‘Vegetarian’ Shouldn’t Scare You Off

“[If] you’re really into healthful stuff, you should dig into The Complete Vegetarian Cookbook. But before you turn up your nose, listen to this. You don’t have to be vegetarian to appreciate meatless meals. I’ll bet you already enjoy them without putting on the ‘vegetarian’ label.”

“I mean, when you think of Squash Ravioli with Sage and Hazelnut Browned Butter Sauce, you don’t think, ‘I can’t eat that. There’s no meat.’ Same thing when someone offers you Spinach with Garlic and Lemon, or Pan-Roasted Asparagus, or Pizza Bianca, or a Camembert, Sun-Dried Tomato, and Potato Tart. […] When applicable, the recipes are marked as ‘Fast,’ ‘Vegan,’ and/or ‘Gluten-Free.’ As with all cookbooks from this publisher, plenty of details are provided about techniques, why certain ingredients work well, and how to tweak some recipes to make nice variations. Full-color photos are generously sprinkled throughout.”

Donna Maurillo, Santa Cruz Sentinel, March 31, 2015

Book Notes: America’s Test Kitchen Takes a Detailed Look at Vegetarian Cooking

“Kimball makes the point that we shouldn’t really view this book as a vegetarian cookbook. This is ‘just a well-considered cookbook for the 21st century. We ought to treat vegetables better, as ingredients worthy of main course attention.’ I agree. America’s Test Kitchen has perfected its brand. We know what to expect and we get it.”

Rae Padilla Francoeur, SouthCoast Today, March 31, 2015

A Sub for Cheesesteak Lovers Who Don’t Want the Steak

“Take, for instance, the Philly cheesesteak. There are countless places in the City of Brotherly Love where you can get a vegan version of it, often made with seitan or another meat ‘analogue,’ and a soy- or nut-based cheese. And recipes for them abound.

I’d rather have something plant-based but a little closer to nature. I’d rather use one of the ‘meatiest’ vegetables around, portobello mushrooms, instead of the meat.”

“Such a sandwich had been on my to-develop list for quite some time, in fact, when I saw a recipe for the same in the latest America’s Test Kitchen book, The Complete Vegetarian Cookbook.

It comes together easily: Because you slice the mushroom caps thinly, and they retain so much texture when cooked, they evoke the shaved beef that is so crucial to a traditional cheesesteak. The recipe combines them with sauteed broccoli rabe and a finishing touch: ‘shingles’ of American cheese slices that melt perfectly into the vegetables, turning them into a satisfying sandwich filling. (And by hollowing out the insides of the sub rolls, I increased the filling-to-bread ratio, cutting down on some of the carbs in the process.)”

Joe Yonan, The Washington Post, March 23, 2015

Rustic Polenta Casserole with Mushrooms and Swiss Chard

“There are cookbooks based on gimmicks and trends that you buy, make a few recipes from, and set aside, and there are cookbooks that you’ll be cooking from 20 years from now—this is the kind of cookbook that’s destined to be a staple in your kitchen.”

Oh My Veggies, March 11, 2015

‘Test Kitchen’: How To Make Vegetarian Dishes Pop With A Little Umami

Just because a meal is vegetarian doesn’t mean it can’t be “meaty.” One trick to heighten the depth of flavors in plant-based dishes? Use ingredients that offer a pop of umami, say Bridget Lancaster and Jack Bishop of America’s Test Kitchen, who have released the new cookbook The Complete Vegetarian Cookbook.

Listen below to the interview with Fresh Air‘s Terry Gross:

Fresh Air, NPR, March 10, 2015

Coconut Curried Kale and Sweet Potato

“Today’s recipe comes from America’s Test Kitchen’s newest book, The Complete Vegetarian Cookbook. I adore America’s Test Kitchen so I couldn’t say no to their new cookbook, which includes over 700 impeccably well-tested vegetarian recipes. Basically, any recipe you could think of to make is in this book. I’d even go so far as to say that if you’re going to own only one vegetarian cookbook, this is the book for you. I’m eyeing my heavy shelves of cookbooks now and owning only one cookbook is a lovely thought!”

Cookie and Kate, March 5, 2015

Cold Soba Noodle Bowl

“I think what I enjoy most about their new book is it’s more than just recipes. This cookbook includes a lot of tips extremely helpful to cooking vegetarian (like how to cook tofu well) which is really at the core of what I love about America’s Test Kitchen: cooking and learning. Plus, with so many recipes, there’s something for everyone.”

Naturally Ella, March 1, 2015

Celery Root Salad with Apple, Caraway + Horseradish

Happyolks , February 25, 2015

Roasted Garlic + Cauliflower Pasta with Walnuts

“I honestly can’t wait to make it again. You just kind of mash some roasted garlic cloves with olive oil, lemon and chili flakes, thin the mixture out with starchy pasta water, and toss it with hot pasta and roasted cauliflower. Simple, but very high impact, which is my favourite kind of recipe.”

The First Mess, February 18, 2015

Millet Cakes with Carrots & Spinach

“I honestly can’t wait to make it again. You just kind of mash some roasted garlic cloves with olive oil, lemon and chili flakes, thin the mixture out with starchy pasta water, and toss it with hot pasta and roasted cauliflower. Simple, but very high impact, which is my favourite kind of recipe.”

Love and Lemons, February 18, 2015