Cook's Science: How to Unlock Flavor in 50 of our Favorite

Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients

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.

Â Â Â Â Â FromÂ theÂ editorsÂ ofÂ Cook's Illustrated,Â andÂ theÂ best-sellingÂ The Science of Good Cooking,Â comesÂ anÂ all-newÂ companionÂ bookÂ highlightingÂ 50Â ofÂ ourÂ favorite ingredientsÂ andÂ theÂ (sometimesÂ surprising)Â scienceÂ behindÂ them: Cook's Science.Â EachÂ chapterÂ explainsÂ theÂ scienceÂ behindÂ oneÂ ofÂ theÂ 50Â ingredientsÂ in aÂ short,Â informativeÂ essay--topicsÂ rangingÂ fromÂ porkÂ shoulderÂ toÂ applesÂ toÂ quinoa toÂ darkÂ chocolate--beforeÂ movingÂ ontoÂ anÂ originalÂ (andÂ sometimesÂ quirky) experiment,Â performedÂ inÂ ourÂ testÂ kitchenÂ andÂ designedÂ toÂ showÂ howÂ theÂ science works.Â TheÂ bookÂ includesÂ 50Â dynamic,Â full-pageÂ colorÂ illustrations,Â giving in-depthÂ looksÂ atÂ individualÂ ingredients,Â "familyÂ trees"Â ofÂ ingredients,Â andÂ cooking techniquesÂ likeÂ sousÂ vide,Â dehydrating,Â andÂ fermentation.Â TheÂ 400+Â foolproof recipesÂ includedÂ takeÂ theÂ scienceÂ intoÂ theÂ kitchen,Â andÂ rangeÂ fromÂ crispyÂ fried chickenÂ wingsÂ toÂ meaty-tastingÂ vegetarianÂ chili,Â coconutÂ layerÂ cakeÂ toÂ strawberry rhubarbÂ pie.
Country USA
Manufacturer Cook's Illustrated
Binding Kindle Edition
ReleaseDate 2016-10-04
Format Kindle eBook

Country	USA
Manufacturer	Cook's Illustrated
Binding	Kindle Edition
ReleaseDate	2016-10-04
Format	Kindle eBook

Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients

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