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A Note from Bridget & Julia

We’ve kind of grown up here at America’s Test Kitchen. We starting cooking and developing recipes during the test kitchen’s early days when we were just starting our careers. Now, nearly twenty years later, we are the hosts of the company’s two hugely popular TV shows. Along the way, we’ve developed a lot of recipes and cooked hundreds more on set. People always ask us which recipes are our favorites and why. Our new special collection, Cooking at Home with Bridget and Julia, answers that very question. It features 150 recipes (75 from each of us) from the test kitchen’s archives that we cook at home time and time again.

Bridget at home
Bridget and Julia
Julia at home

The process of choosing and writing about these recipes has led us on an interesting journey because the recipes we love are connected to how and where we were raised, where we have traveled, and what we like to cook for our husbands and children. So, you’ll learn more about us by reading this book. Personal facts abound in the narratives accompanying each recipe, like how Bridget became addicted to Indian food on a trip to Scotland to meet her future husband’s parents, which is why she picked Chicken Tikka Masala. A family trip to Tuscany in her teens showed Julia the power of a simple fresh tomato sauce, which is why she chose Skillet Campanelle with Fresh Tomato Sauce, a recipe that brings her back to that time and place whenever she makes it.

Chicken Tikka Masala
Campanelle with Fresh Tomato Sauce
Heirloom Tomato and Burrata Salad

Cooking for us is about feeding family and friends. And since we like to pull out all the stops on occasion, you’ll find a chapter devoted to casual entertaining as well as holiday celebrations. We tell you which appetizers make the cut for our parties (Stuffed Mushrooms with Boursin and Prosciutto and Bacon and Chive Deviled Eggs); main courses that never disappoint (Slow-Roasted Pork Shoulder with Peach Sauce and Classic Bolognese); stunning desserts that are a must on our holiday table (Coconut Layer Cake and Goat Cheese and Lemon Cheesecake); and much, much more. In addition, as working mothers, we have to put dinner on the table every night so we appreciate rock-solid, easy-to-execute recipes: Easy Turkey-Pesto Meatballs are on heavy rotation at Julia’s house while Thai Pork Lettuce Wraps are a favorite of Bridget’s two sons. You’ll find these recipes and more in home-style dinners, while the weekend breakfast chapter tells you just what we like to eat on a lazy Sunday morning.

Stuffed Mushrooms with Boursin and Prosciutto
Pork Shoulder with Peach Sauce
Coconut Layer Cake

We hope you enjoy this collection and getting to know us better. We love to cook and think you’ll share our enthusiasm for the work we do here at America’s Test Kitchen.

On Sale October 31, 2017
ISBN: 978-1-945256-16-5
$35 US / $40 CAN
320 pages, hardcover, four-color throughout
BUY NOW: Amazon | Barnes & Noble | IndieBound | Books-A-Million | ATK Bookstore