What a terrific surprise: this is not just a collection of recipes, it’s also in-depth food writing -- it’s like a 550-page issue of Cook’s Illustrated Magazine!

America’s Test Kitchen is celebrating the 25th anniversary of Cook’s Illustrated by reprinting feature stories that revolutionized cooking techniques, including 180 recipes. They tend to be for standards (from the small, like all sorts of eggs, to big meats and everything in between, plus sides and desserts), but feel completely contemporary. And it’s fun to see writers from before they were famous (hello, J. Kenji Lopez-Alt and Mark Bittman!) Their curiosity leads to fascinating science and technique, which combine on smooth, heavy pages with beautiful photos and well-organized recipes to make this fabulous volume. I will re-read and cook from it for years to come.

(Review based on a copy of the book provided by the publisher.) ( )