The Science Of Good Cooking: Master 50 Simple Concepts To Enjoy A Lifetime Of Success In The Kitchen by Cook's IllustratedThe Science Of Good Cooking: Master 50 Simple Concepts To Enjoy A Lifetime Of Success In The Kitchen by Cook's Illustrated

The Science Of Good Cooking: Master 50 Simple Concepts To Enjoy A Lifetime Of Success In The Kitchen

EditorCook's Illustrated

Hardcover | October 1, 2012

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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.
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:The Science Of Good Cooking: Master 50 Simple Concepts To Enjoy A Lifetime Of Success In The KitchenFormat:HardcoverDimensions:504 pages, 10.65 × 9.13 × 1.28 inPublished:October 1, 2012Publisher:America's Test KitchenLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1933615982

ISBN - 13:9781933615981

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Reviews

Rated 5 out of 5 by from Everything turns out perfect! Great book where the science behind the recipes are explained so that the recipes always turn out great!
Date published: 2016-12-29
Rated 5 out of 5 by from The Science of Good Cooking This is definitely one of my better cook books, if not the best. By explaining why certain cooking techniques are used, and explaining results of experiments testing variables, you get a good understanding of the importance of techniques. Case in point, the use of salt as more then just a flavouring agent but as an essential element to successful preparation (they show for example, the importance of soaking legumes in a salty brine instead of just water, or the effect that heavily salting (then rinsing) cheaper cuts of meat can have on the end result). For the independent cook who likes to experiement, it will provide enough information to know what you can change and what is not advisable to change in any given recipe. I have tried a handful of recipes and the results have for the most part exceeded my expectations.
Date published: 2014-01-20
Rated 5 out of 5 by from Fantastic book! I have this book and have bought it as a gift. It is perfection! It outlines the science behind the recipes and why each recipe works. Excellent for cooking, baking, and general reference. Will definitely make you a better cook!
Date published: 2013-11-11