9781933615981

The Science of Good Cooking (Cook's Illustrated Cookbooks)

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

ISBN 10: 1933615982 / 1-933615-98-2
ISBN 13: 9781933615981
Publisher: Cook's Illustrated
Publication Date: 2012
Binding: Hardcover
Editorial Reviews for this title:
Synopsis:
THE REVOLUTIONARY BOOK THAT
BRINGS SCIENCE TO THE STOVE
Great cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren t psychic. They simply understand the fundamental principles of cooking the unspoken rules that guide their every move in the kitchen. What s behind these principles? Science.
At America s Test Kitchen, we know something about that. The team at Cook s Illustrated has spent the past 20 years investigating every facet and every detail associated with home cooking through tens of thousands of kitchen tests. In The Science of Good Cooking, we distill the past two decades of this test kitchen work into 50 basic cooking concepts, ones that every home cook should know.
These concepts sound suspiciously simple: Gentle Heat Retains Moisture. Salty Marinades Work Best. Starch Helps Cheese Melt Nicely. Sugar Changes Sweetness and Texture. It turns out that these ideas are not only easy to understand but also easy to master. And don t worry there is no molecular gastronomy, liquid nitrogen, or fancy equipment involved. As always, our mission is squarely focused on great home cooking.
In addition to explaining how food science works (and why you should care), The Science of Good Cooking shows you the science. This book brings you into the test kitchen with 50 unique (and fun) experiments engineered to illustrate (and illuminate) the science at work. The experiments demonstrate why adding fat to your eggs will make the perfect tender omelet, why grinding your own meat will make the ultimate burger, and why you should have patience before carving your roast.
And because no concept is complete without recipes, The Science of Good Cooking includes more than 400 classic Cook s Illustrated recipes that take the science to the stove, putting the principles to work. The book offers a fresh perspective on everything from roasting a chicken to baking chocolate chip cookies. These are the fundamental recipes home cooks struggle to get right. And when these recipes are coupled with the simple science explaining how and why they work, the results are illuminating.

Editorial reviews may belong to another edition of this title.
 

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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (ISBN: 9781933615981)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
ISBN 10: 1933615982
ISBN 13: 9781933615981
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The Science of Good Cooking (Cook's Illustrated Cookbooks) (ISBN: 1933615982 / 1-933615-98-2)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
ISBN 10: 1933615982
ISBN 13: 9781933615981
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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardcover) (ISBN: 1933615982 / 1-933615-98-2)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
ISBN 10: 1933615982
ISBN 13: 9781933615981
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Book Description: Hardcover. Book Condition: New. 231mm x 38mm x 264mm. Hardcover. In this radical new approach to home cooking, science is used to explain whatgoes on in the kitchen. Unlike other food science books, this is a direct andpractical connection between the .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 486 pages. 1.837. Bookseller Inventory # 9781933615981

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The Science of Good Cooking Cooks Illustrated Cookbooks (ISBN: 9781933615981)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
ISBN 10: 1933615982
ISBN 13: 9781933615981
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Book Description: Cook's Illustrated. Hardcover. Book Condition: New. Hardcover. 504 pages. Dimensions: 10.5in. x 9.0in. x 1.3in.THE REVOLUTIONARY BOOK THATBRINGS SCIENCE TO THE STOVEGreat cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren t psychic. They simply understand the fundamental principles of cooking the unspoken rules that guide their every move in the kitchen. What s behind these principles Science. At America s Test Kitchen, we know something about that. The team at Cook s Illustrated has spent the past 20 years investigating every facet and every detail associated with home cooking through tens of thousands of kitchen tests. In The Science of Good Cooking, we distill the past two decades of this test kitchen work into 50 basic cooking concepts, ones that every home cook should know. These concepts sound suspiciously simple: Gentle Heat Retains Moisture. Salty Marinades Work Best. Starch Helps Cheese Melt Nicely. Sugar Changes Sweetness and Texture. It turns out that these ideas are not only easy to understand but also easy to master. And don t worry there is no molecular gastronomy, liquid nitrogen, or fancy equipment involved. As always, our mission is squarely focused on great home cooking. In addition to explaining how food science works (and why you should care), The Science of Good Cooking shows you the science. This book brings you into the test kitchen with 50 unique (and fun) experiments engineered to illustrate (and illuminate) the science at work. The experiments demonstrate why adding fat to your eggs will make the perfect tender omelet, why grinding your own meat will make the ultimate burger, and why you should have patience before carving your roast. And because no concept is complete without recipes, The Science of Good Cooking includes more than 400 classic Cook s Illustrated recipes that take the science to the stove, putting the principles to work. The book offers a fresh perspective on everything from roasting a chicken to baking chocolate chip cookies. These are the fundamental recipes home cooks struggle to get right. And when these recipes are coupled with the simple science explaining how and why they work, the results are illuminating. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN, Momence,IL, Commerce,GA. Hardcover. Bookseller Inventory # 9781933615981

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Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (ISBN: 1933615982 / 1-933615-98-2)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
ISBN 10: 1933615982
ISBN 13: 9781933615981
Bookseller: Hennessey + Ingalls (Santa Monica, CA, U.S.A.)
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Book Description: America's Test Kitchen October 2012, 2012. Hardcover. Book Condition: New. In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook. In this radical new approach to home cooking, science is used to explain whatgoes on in the kitchen. Unlike other food science books, this is a direct andpractical connection between the science and the cooking divided into 50 coreprinciples. Bookseller Inventory # 159924

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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardback) (ISBN: 9781933615981)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
ISBN 10: 1933615982
ISBN 13: 9781933615981
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Book Description: Cooks Illustrated, United Kingdom, 2012. Hardback. Book Condition: New. Michael Newhouse (illustrator). 267 x 229 mm. Language: English Brand New Book. In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook s Illustrated, we ve been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook. Bookseller Inventory # AAC9781933615981

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The Science of Good Cooking (Cook's Illustrated Cookbooks) (ISBN: 1933615982 / 1-933615-98-2)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
ISBN 10: 1933615982
ISBN 13: 9781933615981
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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardback) (ISBN: 9781933615981)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
ISBN 10: 1933615982
ISBN 13: 9781933615981
Bookseller: The Book Depository (Gloucester, UK, United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 10

Book Description: Cooks Illustrated, United Kingdom, 2012. Hardback. Book Condition: New. Michael Newhouse (illustrator). 267 x 229 mm. Language: English Brand New Book. In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook s Illustrated, we ve been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook. Bookseller Inventory # AAC9781933615981

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The Science of Good Cooking (Cook's Illustrated Cookbooks) (ISBN: 1933615982 / 1-933615-98-2)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
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ISBN 13: 9781933615981
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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (ISBN: 1933615982 / 1-933615-98-2)
The Editors of America's Test Kitchen and Guy Crosby Ph.D
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ISBN 13: 9781933615981
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Book Description: Americas Test Kitchen, 2012. Hardcover. Book Condition: Brand New. 504 pages. 10.40x1.30x9.20 inches. In Stock. Bookseller Inventory # x-1933615982

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