The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
  • The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
  • The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
  • The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
ISBN: 1933615982
EAN13: 9781933615981
Language: English
Release Date: Oct 1, 2012
Pages: 504
Dimensions: 1.3" H x 10.5" L x 8.8" W
Weight: 4.1 lbs.
Format: Hardcover

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

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Book Overview

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 Reviews (16)

5
  |   16  reviews
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4
   Excellent Reference
Four shelves of cookbooks hold classics such as Julia Child's originals, all the way to glossy offerings from 3-star Michelin restaurants. Only two cookbooks, The Joy of Cooking and Cooks Science, will do the trick. The discussions help make you a better informed cook than the usual recipe-oriented fare. Only in the case of the chocolate chip cookies did I give it four and not five stars because some of the recipes seem to be tacked onto the broader technical discussions rather than drawing upon them. Then there is a discussion about the importance of slow-cooking pork followed by several recipes that seem to ignore that counsel. Still, these quibbles seem to be minor quibbles with an othewise excellent text.
 
3
   Time for New Recipes
I think it is time for Cook's Illustrated to come up with some new recipes and factoids, or maybe I just buy too many cookbooks. This is just a repackaging of their old information with no photographs. There are lots of lovely drawings, but I like seeing pictures of the finished product. If you have even a single copy of One Cook's Illustrated Cookbook, you don't even need to buy this one. Only in the past few weeks have I given it one or two stars, because I felt it would be unfair. Even though the recipes are over-used, they are good with good directions, McBride said.
 
4
   Great book
Tons of great tips for a new or experienced cook, but why are the diagrams in color when the photographs are black and white? What is more, is that they were trying to reduce the file size? Yes, the blanched pesto doesn't look greener, but I think it does look a bit more grey.
 
5
   Why things work in cooking and how to achieve the results you expect
America's Test Kitchen has found some amazing new ways to cook. The book fills in the gaps between just cooking and why things cook.
 
5
   Gives so much more than just recipes, I love this
I am not a foodie, and I tend to skip steps that don't seem important, but Cooks illustrated cookbooks explain what methods work well and why they work. This is great for me because I understand what each step contributes to the recipe and I learn principles that I use when cooking other dishes, he said. I am much better at winging it with whatever I have on hand, Bruno said.
 
5
   Culinary Science for Dummies (smile)
It's just a collection of recipes. The academy prepares students for careers in culinary science. It doesn't just give you the ingredients to throw together, it creates a whole new experience. It teaches you the CHEMISTRY of the culinary arts. Fascinating and fun to read, said Dr. Richard. Goin. It's just that crust is tough. It's just that mushy asparagus. What are your goals? If you have any problems, just boil your water. THE BOY WHOSE BOOK IS ABSOLUTELY THE REAL DEAL. If you are serious about becoming a doctor, I recommend it for anyone who wants to be the real deal.
 
5
   Go buy it!
Great book, great information, Gillian. I only got it and have tried out one recipe, which turned out amazing. Anyone who has ever wanted to learn more about cooking, how to properly use a wok, and find some great recipes.
 
5
   Totally love nerding out over this book
I'm a huge nerd. I love random facts and have been repeating them to other people when I was cooking. I work in a 5 star restaurant and I keep blowing the chef's mind with facts about the science behind why things work the way they do when cooking.
 
5
   Incredible and Amazing book!
The book is very good, said Frey. After watching the Masterchef series, I wanted to understand how to properly prepare food. The book clearly explains how certain ingredients react with others, in a scientific way. Soak rice before you cook, or use a rice cooker. This is a must-have for any amateur cook.
 
4
   Great information, but pictures are all in black and white
This book is full of very useful information and some great recipes, Melissa said. The pictures are just too good to be true. For a book, there are just a handful of pictures, all in black and white. This makes what could potentially be a FANTASTIC book into just a great book, Gaiman said.
 
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