I own a hard-cover copy, and it has a place of honor on my kitchen bookshelf. Cook's Illustrated; Illustrated edition (October 1, 2012). 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. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. Even though the recipes are over-used, they are good recipes with good directions. We explain the science in simple, practical terms, so you really understand how these principles work and how you can apply them as you cook. Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. 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. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. 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. Understanding it will make you a better cook and help you have a little fun in the process. Please try again. 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. 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 an error retrieving your Wish Lists. 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. 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. Reviewed in the United Kingdom on September 2, 2016, Reviewed in the United Kingdom on August 2, 2016, Reviewed in the United Kingdom on July 4, 2013. 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. Think of this book as an owner's manual for your kitchen. 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. 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! Good cooks work their magic on recipes, but they perfect their skill by mastering basic kitchen concepts. In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Your recently viewed items and featured recommendations, Select the department you want to search in. In this follow-up to 2014's best-selling Kitchen Hacks, the expert editors at Cook's Illustrated magazine Everyone loves a burger, including everyone you know who doesn’t eat meat anymore. Ideal as a reference for the bookshelf and as a book to curl up and get lost in, this volume will be turned to time and again for definitive instruction on just about any food-related matter. Still, these seem to be a minor quibbles with an othewise excellent text. The Science of Good Food: The Ultimate Reference on How Cooking Works , Paperbac. Uh-oh, it looks like your Internet Explorer is out of date. It teaches some fundamental concepts of good cooking that are reusable across almost all recipes. The Science of Good Cooking Review More Jason Logsdon's Books and Other Modernist Books Click here to get great sous vide content via email If you are looking for a good book on why food cooks the way it does, then The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby Ph.D. is a perfect selection for you. (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. The Science of Good Cooking, by the Editors of Cook's Illustrated (Cook's Illustrated, $40) Each of … 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 delicious results of this landmark twenty-year study are to be found in "Cook's Illustrated: The Science of Good Cooking". People say cooking is an art, and that's true, but the science of cooking is easier to grasp and repeat. Top subscription boxes – right to your door, The Editors of America's Test Kitchen and Guy Crosby Ph.D, © 1996-2020, Amazon.com, Inc. or its affiliates. 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. This cookbook is just a repackaging of their same old information with no photographs. And because no concept is complete without recipes, The Science of Good Cooking includes more than 400 classic Cook's Illustrated recipes that take the science to the stove, putting the principles to work. The Science of Good Cooking is one of those cookbooks that keeps giving and giving and giving. As you make some of its 450 recipes, you will realize that you're applying some of its 50 fundamental concepts. 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. 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. There are lots of lovely drawings, but I like seeing pictures of the at least some of the finished product. $8.20. Bread baking provides a great example of the importance of having a scientific understanding of cooking and baking. In The Science of Good Cooking (affiliate link) the science of measuring, time & temperature, heat & cold, senses and tools & ingredients is discussed. Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. This shopping feature will continue to load items when the Enter key is pressed. They give the recipes with the how’s and why’s behind it. Think of this book as an owner's manual for your kitchen. Despite the saying about the cat, curiosity is what sets humans apart from other mammals. For a better shopping experience, please upgrade now. Science of Slow Cooking. 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 Making 'The Science Of Good Cooking' Look Easy October 12, 2012 • Forget the room-temperature eggs and the tenderizing meat with a marinade, America's Test … The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. I am taking a cookery course, and this book was recommended to me by another student. Needless to say I had high expectations going in, and this book did not disappoint. Current price is $35.99, Original price is $40. Reviewed in the United Kingdom on July 20, 2013. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Cooks Science is comprehensive and the discussions help make you a better more informed cook than the usual recipe-oriented fare. Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. The process of cooking, baking, and preparing food is essentially an applied science. I think it is time for Cook's Illustrated to come up with some new recipes and factoids - Or maybe I just buy too many of their cookbooks. 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. Please try again. We explain the science in simple, practical terms, so you really understand how these principles work and how you can apply them as you cook. Something went wrong. What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. If you have even ONE Cook's Illustrated Cookbook, you do not need to buy this one. So we 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. To get the free app, enter your mobile phone number. Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free. Well, look no further—this The book offers a fresh perspective on everything from … You Save 10%. 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! Understanding the science that leads to success or failure in the kitchen is much simpler than you think. So we ... Everyone loves a burger, including everyone you know who doesn’t eat meat anymore. You'll find Deviled Eggs, Beef Stroganoff, and Yeasted Waffles in all three, albeit with variation in instructions and ingredients. Enabling JavaScript in your browser will allow you to experience all the features of our site. Despite this, one can be an excellent cook using only two cookbooks: "Cooks Science" and the "Joy of Cooking". Javascript is not enabled in your browser. 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. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. It also analyzes reviews to verify trustworthiness. To start, a sponge (a mixture of flour, water, and yeast that rests for at least eight hours) gives us the flavor benefits of a long fermentation with minimal effort. Cooks Illustrated’s The Science of Good Cooking. A must-read to improve the results of your food! Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the Science of Slow Cooking (Meats) -- Important Temperatures in Cooking, It's also a wonderfully entertaining education on the hows and whys - the science - of cooking. You're listening to a sample of the Audible audio edition. Unable to add item to List. Kitchen Smarts packs together hundreds of definitive, researched, kitchen-tested answers to questions large and ... From the creators of the #1 New York Times Bestseller The Complete Cookbook for Young ... From the creators of the #1 New York Times Bestseller The Complete Cookbook for Young have applied the same creative thinking to a new Q&A-style book. There was a problem loading your book clubs. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. Cooking Light Mad Delicious : The Science of Making Good-for-You Food Taste... $6.99. Our goal was five minutes of stirring, tops. Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a no brainer. Forget store-bought butter cookies in a blue tin. What is a little different about this cookbook though is what it contains. The Science of Cooking: Every Question Answered to Perfect Your Cooking, On Food and Cooking: The Science and Lore of the Kitchen, Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients, Culinary Reactions: The Everyday Chemistry Of Cooking, The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook. 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