[Check out Neal Wyatt's "RA Crossroads: What To Read After Modernist Cuisine" at ow.ly/cjbe3 for more titles on food science.—Ed. Browse our full offering of articles, recipes, experiments, and videos that delve into the science of food and cooking. I give it four and not five stars only because some of the recipes seem to be "tacked onto" the broader technical discussions rather than drawing upon them. The Science of Good Cooking is done in the typical Cook’s Illustrated Style. 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. The science branch of Cook's Illustrated is the premier destination for home cooks who want to understand how and why recipes work. People say cooking is an art, and that's true, but the science of cooking is easier to grasp and repeat. Members save with free shipping everyday! : 60+ recipes, experiments, and games for. Our goal was to devise a technique that would prolong the grill time (so the steaks could pick up more wood flavor) and maximize browning. You're listening to a sample of the Audible audio edition. Chefs, comes the best ever interactive workbook for kids ages 8 to 12 who want recipes, science experiments, hands-on activities, and games—all about food! I have four shelves of cookbooks in my kitchen with classics such as Julia Child's originals all the way to glossy offerings from 3-star Michelin restaurants. Reviewed in the United States on October 3, 2015. The Science of Good Cooking, by the Editors of Cook's Illustrated (Cook's Illustrated, $40) Each of … The Science of Good Food is the first A to Z reference book to bring the science of food to home cooks and professionals alike. Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. Click or Press Enter to view the items in your shopping bag or Press Tab to interact with the Shopping bag tooltip. Think of this book as an owner's manual for your kitchen. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. Learn how to enable JavaScript on your browser. Insightful teachings such as gentle heat prevents overcooking and high heat develops flavor are showcased in appealing recipes such as glazed spiral ham and stir-fried beef with snap peas and red peppers. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. The Science of Good Cooking is one of those cookbooks that keeps giving and giving and giving. To be honest, I am not beginner, but I think that even an absolute beginner would benefit from this book. Free shipping . It does not delve into the deep science, but it gives a good, simplified overview and is an easy read for any reader of any science level; however, I cannot give it a full 5-stars as the agriculture side is lacking in research. Despite this, one can be an excellent cook using only two cookbooks: "Cooks Science" and the "Joy of Cooking". Practical Food Science on virtually every page America’s Test Kitchen has spent 30 years investigating how cooking works - and why recipes sometimes don’t. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. It's not an exhaustive cookbook like Joy of Cooking, but does offer recipes in most areas and manages to hit most of the biggies. 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. Reviewed in the United States on September 22, 2012. Reviewed in the United States on December 13, 2016. Well, look no further—this Unable to add item to List. 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. It also analyzes reviews to verify trustworthiness. Still, these seem to be a minor quibbles with an othewise excellent text. have applied the same creative thinking to a new Q&A-style book. Cook's Illustrated; Illustrated edition (October 1, 2012). Looking for a light summer dessert on a balmy July day? 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. Cooks Science is comprehensive and the discussions help make you a better more informed cook than the usual recipe-oriented fare. Making 'The Science Of Good Cooking' Look Easy : The Salt Forget the room-temperature eggs and the tenderizing meat with a marinade, America's Test … In The Science of Good Cooking (affiliate link) the science of measuring, time & temperature, heat & cold, senses and tools & ingredients is discussed. Cooks Illustrated’s The Science of Good Cooking. Unlike other food science books, we make a direct and practical connection between the science and the cooking. You'll find Deviled Eggs, Beef Stroganoff, and Yeasted Waffles in all three, albeit with variation in instructions and ingredients. Every recipe I've tried has turned out well - and has taught me something. Please try again. 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. 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! Use up arrow (for mozilla firefox browser alt+up arrow) and down arrow (for mozilla firefox browser alt+down arrow) to review and enter to select. Everyone loves a burger, including everyone you know who doesn’t eat meat anymore. 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. The use of animal rather than graham crackers, lemon zest, heavy cream, lemon curd, and-of course- a water bath helps us to achieve the ultimate lemon cheesecake. The Science of Good Cooking Posted on January 14, 2013 Many people will describe baking as a science, and point out that they like the freedom of cooking by feel a lot more than the exactitude of baking. Even though the recipes are over-used, they are good recipes with good directions. Please try again. The delicious results of this landmark twenty-year study are to be found in "Cook's Illustrated: The Science of Good Cooking". For a better shopping experience, please upgrade now. As you make some of its 450 recipes, you will realize that you're applying some of its 50 fundamental concepts. (Oct.), Apart from grouping recipes by concept (e.g., "High Heat Develops Flavor," "Fat Makes Eggs Tender," and "Salting Vegetables Removes Liquids") instead of by course, this cookbook largely resembles other America's Test Kitchen titles, like The Cook's Illustrated Cookbook and The America's Test Kitchen Family Cookbook. Enabling JavaScript in your browser will allow you to experience all the features of our site. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. This shopping feature will continue to load items when the Enter key is pressed. Up to 50% Off Select Toys and Collectibles, Knock Knock Gifts, Books & Office Supplies, 25% Off B&N Exclusive Holiday Faux Fur Throws, B&N Exclusive Holiday Totes - $4.99 with Purchase, Learn how to enable JavaScript on your browser, America's Test Kitchen Ultimate Burgers: 23 Favorite Burgers, America's Test Kitchen's Christmas Cookies 2012, Best Summer Desserts from America's Test Kitchen 2012, Cook It in Your Dutch Oven: 150 Foolproof, Cooking at Home With Bridget & Julia: The, Cook's Illustrated Kitchen Hacks: How Clever Cooks Get, Cook's Illustrated Kitchen Smarts: Questions and Answers to, Kitchen Explorers! Please try again. Science of Slow Cooking. Needless to say I had high expectations going in, and this book did not disappoint. Forget store-bought butter cookies in a blue tin. 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. In their trademark style of experimenting, assessing results, deriving takeaways, and offering related recipes, they explain 50 fundamental concepts that will make even the most skilled cook better. 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 … 144-page special issue from the cooks at America's Test Kitchen is packed with foolproof summertime dessert recipes as well as helpful kitchen tips and ratings. Our goal was five minutes of stirring, tops. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). For other takes on culinary science, try Shirley Corriher's CookWise: The Secrets of Cooking Revealed and Alton Brown's I'm Just Here for the Food: Food + Heat = Cooking. There was a problem loading your book clubs. Master 50 simple concepts to enjoy a lifetime of success in the kitchen. For example, a discussion about the importance of slow cooking pork is followed by several recipes that seem to ignore that counsel. If you have even ONE Cook's Illustrated Cookbook, you do not need to buy this one. A must-read to improve the results of your food! Such an interview was on Lab Out Loud with food chemistry expert Guy Crosby, Ph.D., about his book The Science of Good Cooking. For those who have wondered about the hows and whys of cooking, whether it be why brining makes meat juicier or how to make flakier pie crust, these folks have it covered. ], ©1997-2021 Barnes & Noble Booksellers, Inc. 33 East 17th Street, New York, NY 10003. The Science of Good Cooking 作者 : The Editors of America's Test Kitchen and Guy Crosby Ph.D 出版社: Cook's Illustrated 副标题: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen 出版年: 2012-10-1 页数: 504 定价: USD 40.00 装帧: Hardcover ISBN: 9781933615981 There are lots of lovely drawings, but I like seeing pictures of the at least some of the finished product. The process of cooking, baking, and preparing food is essentially an applied science. Relied on cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was to. Lot more about the basics and how to ’ s and why ’ s and ’... Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a brainer! Your heading shortcut key to navigate out of date numerous kitchen experiments kitchen is simpler... Overall star rating and percentage breakdown by star, we make a direct and the science of good cooking between! 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