The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

Hardback Cook's Illustrated Cookbooks

By (author) America's Test Kitchen, By (author) Guy Crosby, Illustrated by Michael Newhouse, Illustrated by John Burgoyne

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  • Publisher: America's Test Kitchen
  • Format: Hardback | 486 pages
  • Dimensions: 224mm x 267mm x 33mm | 1,860g
  • Publication date: 1 October 2012
  • Publication City/Country: Brookline, Massachusetts
  • ISBN 10: 1933615982
  • ISBN 13: 9781933615981
  • Illustrations note: black & white illustrations, colour illustrations, black & white line drawings, colour line drawings
  • Sales rank: 24,611

Product description

In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

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