March 16, 2020
As with previous titles from America’s Test Kitchen (The Science of Good Cooking), this keto-focused volume is a solid collection of rigorously tested recipes. Here, the ATK team enlists the aid of nutritionist and dietician Alicia Romano to ensure the recipes are healthy and nutritious while still adhering to the keto philosophy that eliminates grains and “in which fats now make up 70 to 75 percent of the daily calories.” The team offers dozens of recipes that address cravings for familiar fare (blueberry muffins made with almond flour; New England seafood chowder; a decadent chocolate mug cake made with heavy cream and almond flour), as well as options for palate-expanding dishes such as kimchi beef meatball soup, and a seared tuna sushi bowl. Included throughout are simple weeknight meals such as pan-roasted roast chicken thighs with cauliflower and tomatoes, and zucchini noodle salad with peanut ginger dressing, and tempting snacks such as bacon-ranch cheese balls and a simple spiced nut mix. The dishes are easy to source and prepare, and nutritional information is included for each recipe, as are menu plans for those new to the program. This information-packed volume rises above the rest of the keto cookbooks.