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

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

Language: English

Pages: 504

ISBN: 1933615982

Format: PDF / Kindle (mobi) / ePub


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.

American Hunger: The Pulitzer Prize-Winning Washington Post Series

The Clean in 14 Detox: The 2-Week Plan to Melt Fat, Kick Cravings, and Increase Your Natural Energy

Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique

The Paleo Primer: A Jump-Start Guide to Losing Body Fat and Living Primally

Poisoned: The True Story of the Deadly E. Coli Outbreak That Changed the Way Americans Eat

Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and Sugar

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