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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.
Publisher : Cook’s Illustrated; First Edition (October 1, 2012)
Language : English
Hardcover : 504 pages
ISBN-10 : 1933615982
ISBN-13 : 978-1933615981
Item Weight : 4.1 pounds
Dimensions : 9.06 x 1.29 x 10.63 inches
Customers say
Customers find the book explains many things about cooking that are good to know. They also say it has practical, adaptable advice and interesting recipes and techniques. Readers describe the writing quality as amazing, easy to understand, and well organized. They mention the book has tons of great tips for new or experienced cooks.
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