The Science of Good Cooking

The Science of Good Cooking
By:Cook's Illustrated
Published on 2012-10-01 by America's Test Kitchen

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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Book ID of The Science of Good Cooking's Books is mIVKCgAAQBAJ, Book which was written byCook's Illustratedhave ETAG "E3w1d0A/140"

Book which was published by America's Test Kitchen since 2012-10-01 have ISBNs, ISBN 13 Code is 9781936493463 and ISBN 10 Code is 1936493462

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Book which have "504 Pages" is Printed at BOOK under CategoryCooking

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