The Science of Good Cooking

Written By Cook's Illustrated
The Science of Good Cooking
  • Publsiher : America's Test Kitchen
  • Release : 01 October 2012
  • ISBN : 1936493462
  • Pages : 504 pages
  • Rating : 5/5 from 4 reviews
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Download or read book entitled The Science of Good Cooking by author: Cook's Illustrated which was release on 01 October 2012 and published by America's Test Kitchen with total page 504 pages . This book available in PDF, EPUB and Kindle Format. 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.

The Science of Good Cooking

The Science of Good Cooking
  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release Date : 2012-10-01
  • Total pages : 504
  • ISBN : 1936493462
GET BOOK

Summary : 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 ...

Cook s Science

Cook s Science
  • Author : THE EDITORS AT COOK'S ILLUSTRA,Guy Crosby
  • Publisher : America's Test Kitchen
  • Release Date : 2016
  • Total pages : 504
  • ISBN : 1936493462
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Summary : This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description....

The Science of Good Food

The Science of Good Food
  • Author : David Joachim,Andrew Schloss,A. Philip Handel
  • Publisher : Robert Rose Incorporated
  • Release Date : 2008-01-01
  • Total pages : 624
  • ISBN : 1936493462
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Summary : An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking....

The Science of Cooking

The Science of Cooking
  • Author : Peter Barham
  • Publisher : Springer Science & Business Media
  • Release Date : 2000-10-04
  • Total pages : 244
  • ISBN : 1936493462
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Summary : A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. ...

The Flavor Equation

The Flavor Equation
  • Author : Nik Sharma
  • Publisher : Chronicle Books
  • Release Date : 2020-10-27
  • Total pages : 352
  • ISBN : 1936493462
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Summary : Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, SF Chronicle, LA Times, Serious Eats, New Yorker, Washington Post, and many more. "...

The Science of Cooking

The Science of Cooking
  • Author : Stuart Farrimond
  • Publisher : Dorling Kindersley Ltd
  • Release Date : 2017-10-05
  • Total pages : 256
  • ISBN : 1936493462
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Summary : How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with ...

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2010-07-20
  • Total pages : 432
  • ISBN : 1936493462
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Summary : Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you ...

The Science of Cooking Vegetarian Food to which are Added a Brief Sketch of the Rise and Progress of the Vegetarian Society Etc

The Science of Cooking Vegetarian Food  to which are Added a Brief Sketch of the Rise and Progress of the Vegetarian Society  Etc
  • Author : William HORSELL
  • Publisher : Unknown
  • Release Date : 1856
  • Total pages : 212
  • ISBN : 1936493462
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Summary : Read online The Science of Cooking Vegetarian Food to which are Added a Brief Sketch of the Rise and Progress of the Vegetarian Society Etc written by William HORSELL, published by which was released on 1856. Download full The Science of Cooking Vegetarian Food to which are Added a Brief Sketch ...

Easy Culinary Science for Better Cooking

Easy Culinary Science for Better Cooking
  • Author : Jessica Gavin
  • Publisher : Page Street Publishing
  • Release Date : 2018-05-08
  • Total pages : 224
  • ISBN : 1936493462
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Summary : Simple science is all that’s required for transforming dinner from a good dish and making it a great dish. Jessica Gavin, culinary scientist, teaches recipes that help make meals that are better, faster and more delicious any night of the week. This practical and unique cookbook will help take ...

What Good Cooks Know

What Good Cooks Know
  • Author : America's Test Kitchen
  • Publisher : America's Test Kitchen
  • Release Date : 2016
  • Total pages : 448
  • ISBN : 1936493462
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Summary : "From foolproof techniques, including the best way to get a good sear on a steak and how to butterfly a chicken, to hundreds of invaluable product reviews, this one-stop reference has all the authority of the test kitchen's extensive tasting, testing, and recipe development protocols behind it. You'll also get ...

Cook Taste Learn

Cook  Taste  Learn
  • Author : Guy Crosby
  • Publisher : Unknown
  • Release Date : 2019-11-10
  • Total pages : 208
  • ISBN : 1936493462
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Summary : Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste....

Keys to Good Cooking

Keys to Good Cooking
  • Author : Harold Mcgee
  • Publisher : Hachette UK
  • Release Date : 2010-12-09
  • Total pages : 576
  • ISBN : 1936493462
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Summary : There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – ...

Easy Everyday Keto

Easy Everyday Keto
  • Author : America's Test Kitchen
  • Publisher : Unknown
  • Release Date : 2020
  • Total pages : 256
  • ISBN : 1936493462
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Summary : America's Test Kitchen raises the bar on keto cooking with dishes that offer fantastic flavor, efficiency, and ease. Break free from the monotonous or time-consuming recipes that too often make up the reality of a keto diet and discover easier, naturally keto dishes that deliver inspiration, variety, and great taste--all ...

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine
  • Author : Michael Brenner,Pia Sörensen,David Weitz
  • Publisher : W. W. Norton & Company
  • Release Date : 2020-10-20
  • Total pages : 320
  • ISBN : 1936493462
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Summary : Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic ...

The Kitchen as Laboratory

The Kitchen as Laboratory
  • Author : César Vega,Job Ubbink,Erik van der Linden
  • Publisher : Columbia University Press
  • Release Date : 2012-01-31
  • Total pages : 338
  • ISBN : 1936493462
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Summary : “Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties ...