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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
Hardcover - English

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. ...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.

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ADDITIONAL INFO

ISBN
EAN
9781933615981
Publication Date
01/10/2012
Pages
486
Dimension
26.42cm x 23.11cm x 3.81cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
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