The Science of Good Cooking

This book PDF is perfect for those who love Cooking genre, written by Cook's Illustrated and published by America's Test Kitchen which was released on 01 October 2012 with total hardcover pages 504. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related The Science of Good Cooking books below.

The Science of Good Cooking
The Science of Good Cooking
Author : Cook's Illustrated
File Size : 52,9 Mb
Publisher : America's Test Kitchen
Language : English
Release Date : 01 October 2012
ISBN : 9781936493463
Pages : 504 pages
Get Book

The Science of Good Cooking by Cook's Illustrated Book PDF 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 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 by Cook's Illustrated

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

Get Book
The Science of Cooking

The Science of Cooking by Stuart Farrimond

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe

Get Book
Cook s Science

Cook s Science by Cook's Illustrated,Guy Crosby, Ph.D

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

Get Book
Keys to Good Cooking

Keys to Good Cooking by Harold McGee

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other

Get Book
The Cook s Illustrated Cookbook

The Cook s Illustrated Cookbook by Cook's Illustrated

The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share

Get Book
Science and Cooking Physics Meets Food From Homemade to Haute Cuisine

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine by Michael Brenner,Pia Sörensen,David Weitz

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

Get Book
The Flavor Equation

The Flavor Equation by Nik Sharma

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more;

Get Book
Cooking for Geeks

Cooking for Geeks by Jeff Potter

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

Get Book