The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardcover) - Cook's Illustrated Magazine (COR)/ Crosby, Guy, Ph.D. (CON)/ Newhouse, Michael (ILT)/ Burgoyne, John

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Product Overview

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.

Specifications

Publisher Cooks Illustrated
Mfg Part# 9781933615981
SKU 231958415
Format Hardcover
ISBN10 1933615982
Release Date 10/1/2012
Sales Rank 4182
Physical
Dimensions (in Inches) 10.5H x 9.25L x 1.5T
Praise
"Ideal as a reference for the bookshelf and as a book to curl up and get lost in, this volume will be turned to time and again for definitive instruction on just about any food-related matter."
From the Publisher
Editors Note Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cookâ??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 Cookâ??s Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, and Perfect 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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