5 Reasons You'll Love Our New Cookbook, Vegetables Illustrated

We love all of our cookbooks, but in the test kitchen, Vegetables Illustrated has become one of the most highly anticipated books of the year. The ATK books team spent months developing, perfecting, and photographing the recipes, and the result is a game-changing guide that will appeal to anyone looking to cook better, more delicious dishes where vegetables are the star of the show. Here are five reasons you'll love this inspiring, vibrant collection.

If you know the alphabet, you can navigate this book. The 41 (!) alphabetical chapters cover more than 70 vegetables and range from artichokes to zucchini. In addition to a collection of inventive recipes, each chapter includes information on how to store and prep the featured ingredient, plus the newest information on different vegetable varieties and when they’re in season.

Did you know purple asparagus turns green when you cook it? Or that sweet potatoes aren’t actually related to potatoes? Each chapter in Vegetables Illustrated opens with an introduction, where you’ll learn new things about a familiar vegetable, such as carrots and corn, or get to know new-to-you vegetables, such as sunchokes or nettles.

In addition to being delicious and healthful, so many vegetables are a treat for the eyes. There’s drop-dead gorgeous radicchio, with its deep burgundy head streaked with white. Or consider romanesco, downright architectural in its fractal beauty and chartreuse color. And don’t get us started on fiddleheads, artichokes, and summertime tomatoes.

The 175 color photos of finished dishes, plus 180 color step-by-step instructional photos, and 125 beautiful illustrations—hand-drawn by John Burgoyne, whose drawings have accompanied Cook’s Illustrated recipes for 20 years—capture vegetables’ beauty and and help explain vital prep techniques.

A special recurring feature called Vegetables Reimagined includes six color photographs accompanied by step-by-step instructions for highlighted recipes chosen for their original techniques. For example, parsnips are transformed into a rich, spice-infused hummus through microwave magic; and freshly cut corn kernels and their liquid make a luscious, creamy pasta sauce.

We know that a cookbook is only as good as its recipes, and Vegetables Illustrated’s impressive collection features simple, everyday sides; special-occasion-worthy sides; elegant appetizers and fun party foods; snacks to suit everybody; side-dish and main-course salads; comforting soups and stews; main courses that may (or may not) include meat, poultry, or seafood; and even some savory and sweet baked goods.

Our easy-to-master recipes will broaden your horizons in endless ways with reinvented versions of everyday favorites—Pan-Roasted Broccoli with Lemon Browned Butter, Skillet-Roasted Brussels Sprouts, Hearty Beef and Sweet Potato Chili and hundreds more—and exciting introductions to new produce at the farmers’ market (thinkWhole Romanesco with Berbere and Yogurt-Tahini Sauce, Fried Stuffed Zucchini Blossoms, and Teriyaki Stir-Fried Garlic Scapes with Chicken, all pictured above).

What's your favorite vegetable? Let us know in the comments. And don't forget to pick up your copy of Vegetables Illustrated today.