Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Cook's Illustrated
Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Cook's Illustrated

Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's...
$105.70 AUD
$105.70 AUD
SKU: 9781940352459
Product Type: Books
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Author: Cook's Illustrated
Format: Hardcover
Language: English
Subtotal: $105.70
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Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Cook's Illustrated

Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

$105.70
Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Cook's Illustrated

Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

$105.70
Author: Cook's Illustrated
Format: Hardcover
Language: English
Description
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.

Author: Cook's Illustrated
Publisher: Cook's Illustrated
Published: 10/04/2016
Pages: 504
Binding Type: Hardcover
Weight: 4.00lbs
Size: 10.40h x 8.70w x 1.40d
ISBN: 9781940352459


Review Citation(s):
Publishers Weekly 10/03/2016
Foreword 10/28/2016

About the Author
Cook's Illustrated is a widely renowned America's Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. America's Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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