Cook's Science : How to Unlock Flavor in 50 of Our Favorite Ingredients
Overview - In Cook's Science , the all-new companion to the New York Times-bestselling The Science of Good Cooking , America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. Read more...
More About Cook's Science by America's Test Kitchen; Ph.D. Guy Crosby
In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best.
From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking
, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: 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.
Publishers Weekly Reviews
Publishers Weekly® Reviews
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The editors of Americas Test Kitchen take readers into the lab to show just how those tests are performed in addition to offering tips on getting the most out of 50 common ingredients and their associated dishes. Even if readers skip past the teams rigorous testing process, theyre sure to learn plenty as the editors dig into each of the featured ingredients, offering insights into how slaughter affects flavor and juiciness in meats, how smoke is infused into foods, and how to pick out the best onions and orange juice. Readers searching for recipes will be more than satisfied. In addition to expected fare such as roasted tomato sauce, cheese soufflé, strawberry-rhubarb pie, and the Ultimate Beef Chili (which, it should be noted, includes beans), there is also a surprisingly straightforward honey fried chicken that offers home cooks ways to expand their repertoires. The book is rounded out by picks for recommended pantry staples (from anchovies to yogurt), digressions on ingredients such as lobster and kale, and the peculiarities of melting cheese, giving readers a solid resource as well as a foundation to build from. (Oct.)