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An Inspiring Guide with 700+ Kitchen-Tested Recipes

This is the book for anyone looking for fresh, modern ways to add more vegetables to their diet—which is just about all of us. And this exciting guide could have come from only Cook’s Illustrated. Our kitchen-tested recipes will broaden your home-cooking horizons in endless ways. “Vegetables Reimagined” is a special feature throughout, with photos and instructions that take you step by step through a highlighted recipe chosen for its innovative technique. We’ll also let you in on shopping and storage secrets and the newest information on different vegetable varieties.

Master loads of new recipes for preparing your favorite everyday vegetables, from Grilled Broccoli with Lemon and Parmesan to Roasted Green Beans with Goat Cheese and Hazelnuts to Smashed Sichuan Cucumbers. (There are nearly two dozen recipes for mashed, smashed, baked, and braised potatoes alone.) Learn how to buy and cook with more adventurous farmers’ market choices in recipes such as Stir-Fried Garlic Scapes with Chicken, Fiddlehead Panzanella, and Orecchiette with Baby Dandelion Greens in Lemon-Cream Sauce.

Be reminded that classics are classic for a reason: Who knew that Baguettes with Radishes and Herb Butter would be the most quickly devoured recipe in the test kitchen?

All illustrations, including color ink-and-illustration artworks, and black and white step-by-step technique illustrations are by John Burgoyne, the renowned illustrator whose drawings have accompanied Cook’s Illustrated recipes for 20 years.


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