The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
America's Test Kitchen, Oct 1, 2012 - Cooking - 504 pages
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.
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LibraryThing ReviewUser Review - jms001 - LibraryThing
Finally finished…and I'm a better chef for it. I've always loved cooking, but there's always been a part of me asking why does a particular recipe work when I add the secret ingredient? What's the ... Read full review
LibraryThing ReviewUser Review - EmmaBleu - LibraryThing
Unlike any other cookbook you know, The Science of Good Cooking is organized around concepts, rather than recipes, categories, or occasions. The editors urge you to master these fifty simple concepts ... Read full review
The Science of Time and Temperature
The Science of Heat and Cold
The Science of Tools and Ingredients
Recipe Table of Contents