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100 Recipes: The Absolute Best Ways to Make the True Essentials

Tuesday, November 17, 2015 - 6:00pm to 7:00pm
Reception to follow

Members fee ($15) and Non-members fee ($30).

Jack Bishop

100 Recipes: The Absolute Best Ways to Make the True Essentials

The Athenæum holds an impressive collection of menus from Boston’s fine-dining establishments from the mid-nineteenth century, offering a glimpse into the tastes and trends of the past. Visit our Digital Collections page to view these elegant menus. Join Jack Bishop, editorial director of America’s Test Kitchen, for a discussion of the tastes and trends in food today as he talks about 100 Recipes: The Absolute Best Ways to Make the True Essentials.

If you could only have 100 recipes at your disposal, what would they be? In 100 Recipesthe editors at America’s Test Kitchen present what they consider to be the recipes everyone should know how to make—these are the dishes that will give anyone the culinary chops they need to succeed in the kitchen.

From everyday basics like tomato sauce, pork roast, and brownies to innovative classics like slow-roasted beef, poached chicken, and cheese soufflé to inspiring global dishes like Thai basil chicken, pho, and Spanish beef stew, cooks at all skill levels will find accessible recipes in this collection.

Jack Bishop is the editorial director of America’s Test Kitchen. He joined the staff of Cook’s Magazinein 1988 and helped with the launch of Cook’s Illustratedin 1993. He established the tasting protocols used at America’s Test Kitchen and has authored dozens of articles for the magazine. Bishop directed the launch of Cook’s Countrymagazine 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.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.

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustratedand Cook’s Countrymagazines and is the workday destination of more than four dozen test cooks, editors, and cookware specialists.

Registration for this event will begin on November 3 at 9:00 a.m. Please note that online registration closes at 2:00 p.m. on the day of the event. Contact the Events Department directly to register after this time.

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