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Book details ●

Author : The Editors of America s Test Kitchen and Guy Crosby Ph.D



Pages : 504 pages



Publisher : Cook s Illustrated 2012-10-01



Language : English



ISBN-10 : 1933615982



ISBN-13 : 9781933615981

Book Synopsis 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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