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

Editors at Cook's Illustrated Magazine, Editor
The Editors at America’s Test Kitchen and Guy Crosby. America’s Test Kitchen, $40 (504p) ISBN 978-1-933-61598-1
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The editors at America’s Test Kitchen, known for their endless testing, experimentation, and virtually foolproof recipes, offer a comprehensive exploration of the science behind cooking and baking in this informative and engaging collection. For those who have wondered about the hows and whys of cooking, whether it be why brining makes meat juicier or how to make flakier pie crust, these folks have it covered. In their trademark style of experimenting, assessing results, deriving takeaways, and offering related recipes, they explain 50 fundamental concepts that will make even the most skilled cook better. Insightful teachings such as gentle heat prevents overcooking and high heat develops flavor are showcased in appealing recipes such as glazed spiral ham and stir-fried beef with snap peas and red peppers. Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. 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. (Oct.)
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