Cook's Science: How To Unlock Flavor In 50 Of Our Favorite Ingredients by The Editors At Cook's IllustratedCook's Science: How To Unlock Flavor In 50 Of Our Favorite Ingredients by The Editors At Cook's Illustrated

Cook's Science: How To Unlock Flavor In 50 Of Our Favorite Ingredients

byThe Editors At Cook's Illustrated

Hardcover | October 4, 2016

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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.
Cook’s Illustrated is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. America’s Test Kitchen brands are well-known for top-rated television show...
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Title:Cook's Science: How To Unlock Flavor In 50 Of Our Favorite IngredientsFormat:HardcoverDimensions:504 pages, 10.75 × 9 × 1.13 inPublished:October 4, 2016Publisher:America's Test KitchenLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1940352452

ISBN - 13:9781940352459

Reviews

Rated 4 out of 5 by from Nice overview of how the science of cooking works I really like this book because it explains all of the things behind what you're eating. The recipes I've tried so far are great, and I love the backstories to common ingredients and how they work. Not as many pictures as I'd like, but still a solid addition to my collections.
Date published: 2017-04-14