Wednesday, December 2

Harvard Book Store Presents (Past Events)Special Events Archive

The Cast of America’s Test Kitchen

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The Cast of America’s Test Kitchen presents 100 Recipes: The Absolute Best Ways to Make the True Essentials

This event includes a book signing.

$5 Tickets on sale November 17 at 9am. Online pre-sales (ticket + book) on sale November 3 at Unable to attend? Order the book(s) or pre-order a signed copy from Harvard Book Store. No Brattle Passes.

100 Recipes, by America's Test KitchenHarvard Book Store is thrilled to welcome back the cast of America’s Test Kitchen for our annual ATK event at the Brattle Theatre.

CHRIS KIMBALL, JACK BISHOP, JULIA COLLIN DAVISON, BRIDGET LANCASTER, and LISA MCMANUS will present ATK’s latest cookbooks, including the evening’s featured title, 100 Recipes: The Absolute Best Ways to Make the True Essentials, a provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook.

We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish.

For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.

Event Book Sales

Our featured book for this year’s ATK event is the new 100 Recipes, which will also be for sale at the event for 20% off.

Pre-sales tickets will each include a copy of 100 Recipes.

Also available for purchase that evening:

  • The Complete America’s Test Kitchen TV Show Cookbook 2001-2016
  • The Best of America’s Test Kitchen 2016
  • Kitchen Hacks
  • The New Family Cookbook
  • The Cook’s Illustrated Meat Book


ATK will be providing chocolate chip cookies and brownies (recipes from 100 Recipes!) for attendees to sample during the event!


Chris Kimball is no longer able to attend this event.

Bridget LancasterBridget Lancaster is the executive food editor for new media, television, and radio. She joined the Cook’s team in 1998 and is an original cast member of both America’s Test Kitchen and Cook’s Country from America’s Test Kitchen television shows, as well as a cohost for America’s Test Kitchen Radio. Bridget currently serves as the lead instructor for the America’s Test Kitchen Cooking School and helps develop and produce courses for the school. Her earlier career led her to cook in restaurant kitchens in the South and Northeast, concentrating on pastry.

Jack BishopJack Bishop is the editorial director of America’s Test Kitchen. He joined the staff of Cook’s Magazine in 1988 and helped with the launch of Cook’s Illustrated in 1993. He established the tasting protocols used at America’s Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook’s Country magazine and oversees editorial operations at both magazines. He is the tasting lab expert on America’s Test Kitchen, the top-rated public television cooking show, and Cook’s Country from America’s Test Kitchen. Jack edited The Best Recipe (1999) and established the book division at America’s Test Kitchen. He is the author of several cookbooks, including A Year in a Vegetarian KitchenVegetables Every DayThe Complete Italian Vegetarian CookbookPasta e Verdura, and Lasagna.

Julia Collin DavisonJulia Collin Davison is the executive food editor for the book division of America’s Test Kitchen and is an on-screen test cook for America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. She began working as a test cook for Cook’s Illustrated in 1999 and is responsible for the food and recipe development for all America’s Test Kitchen cookbooks. She holds an A.O.S. degree from the Culinary Institute of America and a B.A. in Psychology and Philosophy from SUNY Albany. Before coming to America’s Test Kitchen, she worked in Albany, the Berkshires, San Francisco, and the Napa Valley at several restaurants, catering companies, schools, and wineries.

Lisa McManusLisa McManus is an executive editor in charge of equipment testing and ingredient tasting at Cook’s Illustrated and Cook’s Country magazines. She researches and writes about kitchen gear and food, and she’s the on-screen gadget guru for America’s Test Kitchen. She joined America’s Test Kitchen in 2006, after working as a newspaper food editor and a magazine and newspaper journalist in Boston, New York, and Palo Alto, California. She is a graduate of Brown University and the Columbia University Graduate School of Journalism.