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Cook's Science

$79.99

Cook’s Science

$79.99

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Description

From the editors of Cook’s Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them- Cook’s Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay–topics ranging from pork shoulder to apples to quinoa to dark chocolate–before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, “family trees” of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Additional information

Weight 1848 g
Dimensions 229 × 269 mm
Author

THE EDITORS AT COOK'S ILLUSTRA

Author Bio

This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America's Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook's Illustrated magazine and Cook's Country magazine, the public television cooking shows America's Test Kitchen and Cook's Country from America's Test Kitchen, America's Test Kitchen Radio, and the online America's Test Kitchen Cooking School.

ISBN

9781940352459

Book Type

Hardback

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