• $22.99

Publisher Description

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.

GENRE
Cookbooks, Food & Wine
RELEASED
2012
October 1
LANGUAGE
EN
English
LENGTH
504
Pages
PUBLISHER
America's Test Kitchen
SELLER
Penguin Random House LLC
SIZE
26.1
MB

Customer Reviews

jerry3333 ,

Good content, irritating format

This is the most annoying e-book I’ve ever read. I read on an iPhone in Landscape mode (just so you know what the context is). It uses two very different fonts so every couple of pages the font size must be adjusted. Also the illustrations are 1) not in colour so often the good example and the bad example don’t appear any different, and 2) the explanation of the illustrations are not on the same page as the illustration.

Now the good news is that they actually proofread the book rather than just scanning and OCR. I’ve found no misspellings or wrong words (most e-books are full of these).

Note that the recipies are designed to show the effects of the science. Because of this, they are almost always full of saturated fats and salt. So you might want to use another book for actual recipies, and this one to determine why it worked or didn’t work.

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