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Food and Wellness

The America′s Test Kitchen Healthy Family Cookbook

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Date and time
Tuesday, December 07, 2010

Chris Kimball and the cast of America's Test Kitchen discuss healthy and delicious ways to feed your family, and their new book, *The Americas Test Kitchen Healthy Family Cookbook*. *The Healthy Family Cookbook* is an all-purpose cookbook that delivers more than 800 foolproof recipes for healthier everyday cooking--including breakfast dishes, kid-friendly favorites, meat and pasta entres, vegetarian dishes, healthy makeovers of family classics, desserts, and more. Each recipe also includes calories, fat, saturated fat, cholesterol, carbohydrates, protein, fiber, and sodium counts. *The America's Test Kitchen Healthy Family Cookbook* takes a good, hard look at eating healthfully--incorporating more fruits, vegetables, and whole grains into recipes on a daily basis, and reducing calories from fat whenever possible while still maximizing taste. But unlike other "healthy recipe" cookbooks that simply substitute brown rice for white, or fat-free mayonnaise for regular, every one of our recipes have been specifically developed for the ingredients used, to maximize both taste and health.

Chris Kimball is the publisher and editor of *Cook’s Illustrated* and *Cook’s Country* as well as host of PBS’s *Cook’s Country*.
Julia Collin is senior editor for Cook’s, and on-screen test cook for the television show, America’s Test Kitchen. She began working in the test kitchen at Cook’s three years ago, and now develops recipes and writes articles for the magazine and several cookbooks in the Best Recipe Series. She holds an AOS degree from the Culinary Institute of America and a BA in Psychology and Philosophy from SUNY Albany. Before coming to Cook’s she worked at Canyon Ranch in Lenox, MA, Specialty's Bakery-Cafe in San Francisco, Paula LeDuc Catering in Berkeley, and Greystone Restaurant in the Napa Valley. She also worked in the cellars of several Napa Valley wineries including Domain Chandon, and Oakville Ranch.
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Bridget Lancaster, deputy editor of *Cook's Country* magazine, joined the *Cook's* team in 1998 and is responsible for all recipe testing and development in *Cook's Country*. She has worked on many of the company's cookbook projects and is also an on-screen test cook for *America's Test Kitchen*. She is also a cast member of the new TV show, *Cook's Country*, which aired with its first season in September 2008. Her career led her to work in various kitchens in the South and Northeast, concentrating on pastry, and she has also taught culinary classes and given live cooking demonstrations. Bridget's husband, Stephen, is a professional chef, and along with their two sons, they enjoy working on their favorite hobby--barbecue.
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Jack 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 in *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 a cast member of *America's Test Kitchen*, the top-rated public television cooking show now in its eighth season. He is also a cast member of the new TV show *Cook's Country*, which aired with its first season in September 2008. Jack edited *The Best Recipe* (1999) and established the books division at *America's Test Kitchen*. He is the author of several cookbooks, including *A Year in a Vegetarian Kitchen*, *Vegetables Every Day*, *The Complete Italian Vegetarian Cookbook*, *Pasta e Verdura*, and *Lasagna*. Jack's wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.
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Adam Ried is the keeper of the Equipment Corner on *America's Test Kitchen*. He is also a cast member on the new TV show *Cook's Country*, which aired with its first season in September 2008. During his 10 years as an editor for *Cook's Illustrated*, Adam developed and edited recipes, wrote feature stories, and contributed to many other sections of the magazine, including the popular Quick Tips. Moreover, Adam bore primary responsibility for the highly respected kitchen equipment testing and ingredient tasting features at *Cook's Illustrated*. Now a contributor to *Cook's Country* magazine and the cooking columnist for *The Sunday Boston Globe Magazine*, Adam has taught cooking and food writing; written for local, national, and international publications; and consulted for restaurants and kitchen equipment manufacturers. He is a graduate of Macalester College and the culinary certificate program at Boston University.
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