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	Cook’s Science: How to Unlock Flavor in 50 of our Favorite Ingredients by The Editors at Cook's Illustrated Price $40.00 Hardcover Special Order

The Cast of America’s Test Kitchen

presents

Cook's Science:
How to Unlock Flavor in 50 of our Favorite Ingredients

THIS EVENT IS SOLD OUT
There will be a standby line at the door

This event includes a book signing

Date

Dec

Tuesday
December 6, 2016
7:00 PM ET
(Doors at 5:30)

Location

Brattle Theatre
40 Brattle St., Cambridge, MA 02138

Tickets

$5.00

Buy Tickets »

Harvard Book Store welcomes back the cast of America's Test Kitchen for our annual ATK event at the Brattle Theatre.

JACK BISHOP, JULIA COLLIN DAVISON, BRIDGET LANCASTER, LISA MCMANUS, and ADAM RIED will present ATK's latest cookbooks, including the evening's featured title, Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients—the all-new companion to the New York Times–bestselling The Science of Good Cooking, highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them.

About Cook's Science

Each chapter explains the science behind one of the 50 ingredients in a short, informative essay—topics ranging from pork shoulder to apples to quinoa to dark chocolate—before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Event Book Sales

Our featured book for this year's ATK event is the new Cook's Science, which will also be for sale at the event for 20% off.

Pre-sales tickets will each include a copy of Cook's Science.

Also available for purchase that evening:

What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook (Learn more)
The Complete America's Test Kitchen TV Show Cookbook 2001-2017 (Learn more)
The Best of America's Test Kitchen 2017: The Year's Best Recipes, Equipment Reviews, and Tastings (Learn more)
Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home (Learn more)
Naturally Sweet: Bake All Your Favorites with 30% to 50% Less Sugar (Learn more)
Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (Learn more)

Treats

ATK will be providing treats for attendees to sample during the event!

Adam Ried

Adam Ried is an original cast member and keeper of the Equipment Corner on both America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, and a frequent magazine contributor. Adam cut his gastronomic teeth with a culinary certificate from Boston University and ten years in the test kitchen, developing and editing recipes and feature stories and leading Cook’s Illustrated’s renowned kitchen equipment-testing and ingredient-tasting programs. An unchecked cookbook addict (and author), he is a regular cooking columnist for the Boston Globe Magazine and ChopChop. He has taught cooking and food writing, and has written for numerous local, national, and international publications.

Bridget Lancaster

Bridget Lancaster is the executive editor for new media, television, and radio at America’s Test Kitchen, cohost of America’s Test Kitchen, and an on-screen test cook for Cook’s Country from America’s Test Kitchen. She joined the Cook’s Illustrated team in 1998 and is an original cast member of both 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 Online 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.

Julia Collin Davison

Julia Collin Davison is executive editor for the book division of America’s Test Kitchen, cohost of America’s Test Kitchen, and an on-screen test cook for 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, Julia worked in Albany, the Berkshires, San Francisco, and the Napa Valley at several restaurants, catering companies, schools, and wineries.

Lisa McManus

Lisa McManus is an executive editor of ATK Reviews, the equipment testing and ingredient tasting team at America’s Test Kitchen. She researches and writes about kitchen gear and food and has been the on-screen gadget expert for America’s Test Kitchen since season 10 (2010). She co-stars with Hannah Crowley in the popular Webby Award-honoree YouTube series Gear Heads, which explores the best kitchen gear for home cooks and has become a new segment on America’s Test Kitchen. Lisa joined America’s Test Kitchen in 2006 as senior editor of Cook’s Illustrated’s renowned kitchen equipment testing and ingredient tasting programs after working as a newspaper food editor and a magazine and newspaper journalist in Boston; New York; and Palo Alto, California.

UPDATE: Tickets for this event are sold out. Please note, we are often able to accommodate additional attendees from a standby line for sold out events. View our Sold Out Event FAQ for more information.

Tickets are non-refundable and non-returnable.

Walking from the Harvard Square T station: 10 minutes

As you exit the station, cross Mass. Ave. and proceed along Brattle St. Follow Brattle St. as it curves to the right in Brattle Square (follow the sidewalk on the right side of the street). The Brattle will be on the left-hand side of the street. The building is shared with Algiers Cafe and Alden & Harlow Restaurant, and the theatre entrance is on the left side of the building—look for the sidewalk poster case and marquee.

Unable to attend a Harvard Book Store author event? You can still pre-order a signed book by one of our visiting authors.

While we can't guarantee fulfillment of a signed book pre-order, our authors are almost always able to sign extra books to fulfill such orders.

Ordering a signed book on harvard.com:

Add the book to your shopping cart and then click Checkout.
Specify in Order Comments that you want a signed copy of the book.
Please note: online orders for signed copies must be placed at least one business day before the event. If you are ordering the day of, please call us instead.

Ordering a signed book by phone:

Call us at (617) 661-1515 and one of our booksellers will take your order. Specify you'd like a signed copy.
If you are requesting a personalized inscription and/or requesting your book be shipped, we'll need to take down credit card information. If you are planning to pick up the signed book in the store, you can pay on pick-up.

FAQ:

Can I request a personalized inscription?
Unless otherwise noted, we are happy to take requests for the author to sign your book to a specific person, but we can't guarantee it. If you do get a personalized inscription, the book will be non-returnable. We will require credit card information when you place the order.

Do signed books cost more?
There is no extra fee for a signed book!

Do I have to pick it up in the store, or can you deliver my signed book?
As with all web or phone orders, we can hold your book for in-store pickup, or ship it anywhere in the country.

I am planning to attend an author event. Do I need to pre-order a book?
No need. We'll be selling books at the event, and nearly all of our events include a signing at the end of the talk.

More questions? Give us a call!

Purchase the Book
Featured event books will be for sale at the event for 20% off. Thank you for supporting this author series with your purchases.

General Info
(617) 661-1515
info@harvard.com

Media Inquiries
mediainquiries@harvard.com

Accessibility Inquiries
access@harvard.com