The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby Ph.D
(Cook's Illustrated Cookbooks)

No critic rating

Waiting for minimum critic reviews

See 3 Critic Reviews

unrated

Synopsis

THE REVOLUTIONARY BOOK THAT
BRINGS SCIENCE TO THE STOVE
Great cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren t psychic. They simply understand the fundamental principles of cooking the unspoken rules that guide their every move in the kitchen. What s behind these principles? Science.
At America s Test Kitchen, we know something about that. The team at Cook s Illustrated has spent the past 20 years investigating every facet and every detail associated with home cooking through tens of thousands of kitchen tests. In The Science of Good Cooking, we distill the past two decades of this test kitchen work into 50 basic cooking concepts, ones that every home cook should know.
These concepts sound suspiciously simple: Gentle Heat Retains Moisture. Salty Marinades Work Best. Starch Helps Cheese Melt Nicely. Sugar Changes Sweetness and Texture. It turns out that these ideas are not only easy to understand but also easy to master. And don t worry there is no molecular gastronomy, liquid nitrogen, or fancy equipment involved. As always, our mission is squarely focused on great home cooking.
In addition to explaining how food science works (and why you should care), The Science of Good Cooking shows you the science. This book brings you into the test kitchen with 50 unique (and fun) experiments engineered to illustrate (and illuminate) the science at work. The experiments demonstrate why adding fat to your eggs will make the perfect tender omelet, why grinding your own meat will make the ultimate burger, and why you should have patience before carving your roast.
And because no concept is complete without recipes, The Science of Good Cooking includes more than 400 classic Cook s Illustrated recipes that take the science to the stove, putting the principles to work. The book offers a fresh perspective on everything from roasting a chicken to baking chocolate chip cookies. These are the fundamental recipes home cooks struggle to get right. And when these recipes are coupled with the simple science explaining how and why they work, the results are illuminating.
 

About The Editors of America's Test Kitchen and Guy Crosby Ph.D

See more books from this Author
America's Test Kitchen is a real place: a no-nonsense, fully equipped test kitchen located just outside Boston, MA, where a team of highly qualified test cooks and editors perform thousands of tests every year. The goal? To develop the best recipes and cooking techniques, recommend the best cookware and equipment, and rate brand-name pantry staples for home cooks. America's Test Kitchen is devoted to a collegial approach to cooking?teams of editors, writers, and cooks engage in side-by-side comparisons, blind taste tests, and rigorous equipment performance tests to determine which pans work and which ones don?t, which brand of ketchup tastes best, and so on. America's Test Kitchen accepts no advertising. We are a private company with no affiliations with large publishers, cookware manufacturers, or food purveyors, which means that our content is unbiased and objective.
 
Published October 12, 2012 by America's Test Kitchen. 504 pages
Genres: Cooking, Science & Math, Professional & Technical. Non-fiction

Unrated Critic Reviews for The Science of Good Cooking

NPR

See more reviews from this publication

America's Test Kitchen experts Jack Bishop and Bridget Lancaster join Fresh Air to explain what makes a great marinade — and why you might want to add an anchovy or two to your next beef stew.

Oct 16 2012 | Read Full Review of The Science of Good Cooking (...

Wired

Each recipe in the book is followed by a section called “Why This Recipe Works.” Included are references to the concept involved — in this case, Concept 25: Potato Starches Can be Controlled.

Mar 13 2013 | Read Full Review of The Science of Good Cooking (...

Vitality

Book Review Tags: vitality, vitality magazine, book reviews, reviews, david joachim, andrew schloss, philip handel, the science of good food the ultimate reference on how cooking works

| Read Full Review of The Science of Good Cooking (...

Reader Rating for The Science of Good Cooking
95%

An aggregated and normalized score based on 428 user ratings from iDreamBooks & iTunes


Rate this book!

Add Review