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Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
America's Test Kitchen
October 2012
On Sale: October 1, 2012
504 pages ISBN: 1933615982 EAN: 9781933615981 Kindle: B009POEWK6 Hardcover / e-Book
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Non-Fiction Cooking / Food | Cookbooks
THE REVOLUTIONARY BOOK THAT BRINGS SCIENCE TO THE STOVE Great cooks seem to operate on intuition. Watch one at work
and you might think he or she must have a sixth sense that
switches on in the kitchen. But great cooks aren t psychic.
They simply understand the fundamental principles of cooking
the unspoken rules that guide their every move in the
kitchen. What s behind these principles? Science.
At America s Test Kitchen, we know something about that. The
team at Cook s Illustrated has spent the past 20 years
investigating every facet and every detail associated with
home cooking through tens of thousands of kitchen tests. In
The Science of Good Cooking, we distill the past two decades
of this test kitchen work into 50 basic cooking concepts,
ones that every home cook should know. These concepts sound suspiciously simple: Gentle Heat
Retains Moisture. Salty Marinades Work Best. Starch Helps
Cheese Melt Nicely. Sugar Changes Sweetness and Texture. It
turns out that these ideas are not only easy to understand
but also easy to master. And don t worry there is no
molecular gastronomy, liquid nitrogen, or fancy equipment
involved. As always, our mission is squarely focused on
great home cooking. In addition to explaining how food science works (and why
you should care), The Science of Good Cooking shows you the
science. This book brings you into the test kitchen with 50
unique (and fun) experiments engineered to illustrate (and
illuminate) the science at work. The experiments demonstrate
why adding fat to your eggs will make the perfect tender
omelet, why grinding your own meat will make the ultimate
burger, and why you should have patience before carving your
roast. And because no concept is complete without recipes, The
Science of Good Cooking includes more than 400 classic Cook
s Illustrated recipes that take the science to the stove,
putting the principles to work. The book offers a fresh
perspective on everything from roasting a chicken to baking
chocolate chip cookies. These are the fundamental recipes
home cooks struggle to get right. And when these recipes are
coupled with the simple science explaining how and why they
work, the results are illuminating.
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