"synopsis" may belong to another edition of this title.
There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cook’s Illustrated staff is text you can trust. This is a baking book that works.
And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle
All of this would not be possible without the belief that good cooking, much like good music, is indeed based on a foundation of objective technique. Some folks like spicy food and other don’t, but there is a right way to sauté, there is a "best" way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. This is our ultimate goal: to investigate the fundamental principles of cooking so that you become a better cook.
You can watch us work (in our actual test kitchen) by tuning into America’s Test Kitchen on public television or by subscribing to Cook’s Illustrated magazine, which is published every other month. We welcome you into our kitchen, where you can stand by our side as we test our way to the "best" recipes in America.
"About this title" may belong to another edition of this title.
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