The Science of Good Cooking : Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
Overview - Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Read more...
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More About The Science of Good Cooking by Cook's Illustrated Magazine; Ph.D. Guy Crosby; Michael Newhouse; John Burgoyne
Master 50 simple concepts to ensure success in the kitchen.
Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
- ISBN-13: 9781933615981
- ISBN-10: 1933615982
- Publisher: America's Test Kitchen
- Publish Date: October 2012
- Page Count: 486
- Dimensions: 10.4 x 9.1 x 1.5 inches
- Shipping Weight: 4.05 pounds
Cook's Illustrated Cookbooks
Books > Cooking > Methods - General
Books > Technology > Food Science
Publishers Weekly Reviews
Publishers Weekly® Reviews
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The editors at America’s Test Kitchen, known for their endless testing, experimentation, and virtually foolproof recipes, offer a comprehensive exploration of the science behind cooking and baking in this informative and engaging collection. For those who have wondered about the hows and whys of cooking, whether it be why brining makes meat juicier or how to make flakier pie crust, these folks have it covered. In their trademark style of experimenting, assessing results, deriving takeaways, and offering related recipes, they explain 50 fundamental concepts that will make even the most skilled cook better. Insightful teachings such as gentle heat prevents overcooking and high heat develops flavor are showcased in appealing recipes such as glazed spiral ham and stir-fried beef with snap peas and red peppers. Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. Ideal as a reference for the bookshelf and as a book to curl up and get lost in, this volume will be turned to time and again for definitive instruction on just about any food-related matter. (Oct.)