Cook's Science

Cook's Science

How to Unlock Flavor in 50 of Our Favorite Ingredients

Book - 2016
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In Cook's Science , the all-new companion to the New York Times-bestselling The Science of Good Cooking , America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best.

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.
Publisher: Brookline, Massachusetts : America's Test Kitchen, [2016]
ISBN: 9781940352459
1940352452
Branch Call Number: 641.5 COOKS S
Characteristics: xvii, 486 pages : illustrations (some color) ; 27 cm

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