The Science of Good Cooking

The Science of Good Cooking

Master 50 Simple Concepts to Enjoy A Lifetime of Success in the Kitchen

Book - 2012
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Random House, Inc.
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.

Baker & Taylor
Collects tips and advice on cooking and provides answers to common culinary questions, including how to melt cheese well and how to create flaky pastry.

Publisher: Brookline, MA : America's Test Kitchen, [2012]
Copyright Date: ©2012
ISBN: 9781933615981
1933615982
Branch Call Number: 641.3 Science 2012
Characteristics: xvii, 486 pages : illustrations (some color) ; 27 cm

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