America’s Test Kitchen Twentieth Anniversary TV Show Cookbook

America’s Test Kitchen has run on public television for 20 years, and in this sharp cookbook, the editors present the show’s ultimate recipes for popular foods. Each recipe begins with an explanation of successful preparations: tandoori-style chicken is roasted, then broiled for char, and for a boneless short rib dish, gelatin is sprinkled into the braising liquid to “restore suppleness.” Eleven show personalities are profiled up front and then appear throughout to share their personal takes: Massachusetts native and hot artichoke dip–fan Becky Hays serves fish and chips with newspaper spread on the table, and ATK taste-test expert Jack Bishop offers home-baked baguettes. ATK’s broad reach means that a chapter on soups includes both a Brazilian fish and shellfish stew as well as a classic chicken noodle, and the grilling section features spicy African peri peri chicken, and burgers with three toppings. No dish is too basic to be dissected (a boiled corn on the cob recipe analyzes the chemical structure of the kernels), and specific brands are recommended, such as King Arthur bread flour for bagels. ATK fans may note some repetition between books, such as a trio of pies (skillet apple, blueberry, and summer berry) that appear in their recently published The Perfect Pie. That aside, ATK’s precision and testing result in reliable, thoroughly enjoyable dishes. (Oct.)