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The cookbook for anyone looking for fresh, modern ways to add more vegetables to their everyday diet

. . . in other words, just about all of us. This authoritative, practical, and inspirational guide could only have come from Cook’s Illustrated. Our easy-to-master techniques will broaden your vegetable horizons in endless ways. Discover reinvented versions of everyday favorites—potatoes scored 36 recipes, and broccoli, broccolini, or broccoli rabe stars in 28 recipes—and exciting introductions to everything you’d find at the farmers'-market, from fiddleheads and garlic scapes to kohlrabi and baby pattypan squash. Dive in for meaty and meat free-mains, apps, soups, pasta, even baked goods and desserts. Vegetables Illustrated has you covered for every vegetable and every season.

Just a few of the 700+ recipes (based on 70+ vegetables!) you’ll find inside:


  • • Best Baked Potato
  • • Skillet-Roasted Brussels Sprouts
  • • Roasted Broccoli
  • • Cauliflower Soup
  • • Foolproof Boiled Corn with Chili–Lime Salt


  • • Carrot-Habanero Dip
  • • Potato and Chorizo Tacos
  • • Whole Romanesco with Berbere and Yogurt-Tahini Sauce
  • • Stir-Fried Thai-Style Beef with Chiles and Shallots
  • • Zucchini Bread with Pistachios and Orange


  • • Fried Fiddleheads with Lemon-Chive Dipping Sauce
  • • Nori-Crusted Salmon
  • • Fava Bean Crostini with Manchego and Pine Nuts
  • • Roasted King Trumpet Mushrooms with Red Wine-Miso Sauce
  • • Sunchoke Chowder

Ask the cooks: What’s your favorite vegetable?

Ask the Cooks


Test Cook for Vegetables Illustrated

"Ask my 10-year-old self and it’s easy – French fries! Now this question is a little harder to answer, since I’ve come to like all kinds of vegetables. If I have to narrow it down to just one, asparagus is my top choice for its sweet, nutty, and grassy flavor as well as its versatility. This gorgeous green vegetable can be roasted, crusted with cheese, and added to tarts, stir fries and omelets. You can’t beat grilled asparagus—three ingredients, a smoky-charred flavor, perfection."

Ask the Cooks


Executive Food Editor, Books

"I can’t get enough of broccoli rabe’s bold, nutty flavor and tender texture. Plus, broccoli rabe is incredibly versatile. From broiled to braised, stirred into a soup or featured as a side dish, its potential is endless. It’s also basically ready to cook right out of the bag (a quick trim of its stalks is the extent of the required prep) and available all year round. Try the Broiled Broccoli Rabe and Roasted Salmon and Broccoli Rabe with Pistachio Gremolata."


700+ Recipes, Featuring 70 Vegetables
544 Pages
Color recipes and step photos throughout*
Item Number CL26

$19.99   $40.00

Savings $20.01 (50%)

*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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