The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)

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. Read more

Features:

Product Details:

• Publisher ‏ : ‎ Cook's Illustrated; First Edition (October 1, 2012)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 504 pages
• ISBN-10 ‏ : ‎ 1933615982
• ISBN-13 ‏ : ‎ 81
• Item Weight ‏ : ‎ 4.05 pounds
• Dimensions ‏ : ‎ 9.06 x 1.29 x 10.63 inches
• Best Sellers Rank: #19,747 in Books (See Top 100 in Books) #42 in Cooking Encyclopedias #59 in Cooking, Food & Wine Reference (Books) #150 in Baking (Books)
• #42 in Cooking Encyclopedias
• #59 in Cooking, Food & Wine Reference (Books)