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. Even though the recipes are over-used, they are good recipes with good directions. The process of cooking, baking, and preparing food is essentially an applied science. 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. Such an interview was on Lab Out Loud with food chemistry expert Guy Crosby, Ph.D., about his book The Science of Good Cooking. So we ... Everyone loves a burger, including everyone you know who doesn’t eat meat anymore. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. 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. Well, look no further—this Science of Slow Cooking. Please try again. Cooking Light Mad Delicious : The Science of Making Good-for-You Food Taste... $6.99. I own a hard-cover copy, and it has a place of honor on my kitchen bookshelf. You Save 10%. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. Reviewed in the United Kingdom on September 5, 2013, A Very interesting book, there are some tasty recipies which are described well. have applied the same creative thinking to a new Q&A-style book. 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 … Every recipe I've tried has turned out well - and has taught me something. Something went wrong. 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. Learn how to enable JavaScript on your browser. 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. For example, a discussion about the importance of slow cooking pork is followed by several recipes that seem to ignore that counsel. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. 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 … [Check out Neal Wyatt's "RA Crossroads: What To Read After Modernist Cuisine" at ow.ly/cjbe3 for more titles on food science.—Ed. If interested in the science of cooking, as the title suggests, this is an incredibly good book for it. 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. 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. Choose your own adventure -- Excellence in Ebook format! Our goal was five minutes of stirring, tops. 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, 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. Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. 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. People say cooking is an art, and that's true, but the science of cooking is easier to grasp and repeat. collected our favorite burger recipes from decades of test kitchen work into this lean special edition digital download you can enjoy right away. In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Forget store-bought butter cookies in a blue tin. 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! Despite this, one can be an excellent cook using only two cookbooks: "Cooks Science" and the "Joy of Cooking". To get the free app, enter your mobile phone number. Members save with free shipping everyday! (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. There is certainly quite a bit of science in the book, but not overwhelmingly so, and there is a healthy balance of grounded, practical advise. Please try your request again later. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Thousands of tests resulted in 50 Simple Concepts to ensure success and enjoyment from the time spent in the kitchen. Unable to add item to List. 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! Trust us. Reviewed in the United States on December 13, 2016. There's a problem loading this menu right now. Think of this book as an owner's manual for your kitchen. It's also a wonderfully entertaining education on the hows and whys - the science - of cooking. This cookbook is just a repackaging of their same old information with no photographs. Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a no brainer. The delicious results of this landmark twenty-year study are to be found in "Cook's Illustrated: The Science of Good Cooking". 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! This 500-page cooking compendium enables you to do both. The book offers a fresh perspective on everything from … 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. 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. 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. Looking for a light summer dessert on a balmy July day? 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. 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. 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. 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 … You can have some fun experiments in the kitchen with this book! Submit your email address to receive Barnes & Noble offers & updates. 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 Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. Please try again. 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 Science of Good Cooking, by the Editors of Cook's Illustrated (Cook's Illustrated, $40) Each of … Looking for a light summer dessert on a balmy July day? Javascript is not enabled in your browser. Think of this book as an owner's manual for your kitchen. The only reason I did not give it one or two stars is I felt that it would be unfair. 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. Current price is $35.99, Original price is $40. 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. There are lots of lovely drawings, but I like seeing pictures of the at least some of the finished product. You can view Barnes & Noble’s Privacy Policy. 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. Good cooks work their magic on recipes, but they perfect their skill by mastering basic kitchen concepts. Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. In The Science of Good Cooking (affiliate link) the science of measuring, time & temperature, heat & cold, senses and tools & ingredients is discussed. To be honest, I am not beginner, but I think that even an absolute beginner would benefit from this book. Free shipping . I am taking a cookery course, and this book was recommended to me by another student. The Science of Good Cooking is done in the typical Cook’s Illustrated Style. Classic risotto can demand half an hour of stovetop tedium for the best creamy results. It also analyzes reviews to verify trustworthiness. The editors at America's Test Kitchen earn their reputation by sharpening those concepts and perfecting those recipes. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. Master 50 simple concepts to enjoy a lifetime of success in the kitchen. In this follow-up to 2014's best-selling Kitchen Hacks, the expert editors at Cook's Illustrated magazine Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. 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. 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. Cooks Science is comprehensive and the discussions help make you a better more informed cook than the usual recipe-oriented fare. Reviewed in the United States on April 11, 2014. 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. 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. My son also loves cooking and between us we have learnt a lot more about the actual science of cooking. Reviewed in the United States on September 22, 2012. Click or Press Enter to view the items in your shopping bag or Press Tab to interact with the Shopping bag tooltip. This highly readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines from biology and chemistry to agriculture and nutrition. So we This cookbook is more about the basics and how to’s of cooking. Your recently viewed items and featured recommendations, Select the department you want to search in. Uh-oh, it looks like your Internet Explorer is out of date. What is a little different about this cookbook though is what it contains. 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. $8.20. 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. 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 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. The only downside is that all measurements use the American system of measures, which is a shame. 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. 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. Free shipping . The editors at America’s Test Kitchen, known for their endless testing, experimentation, and virtually foolproof recipes, offer a comprehensive exploration of the science behind cooking and baking in this informative and engaging collection. Reviewed in the United States on October 3, 2015. Cooks Illustrated’s The Science of Good Cooking. If you have even ONE Cook's Illustrated Cookbook, you do not need to buy this one. Cook's Illustrated; Illustrated edition (October 1, 2012). 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. The Science of Good Food: The Ultimate Reference on How Cooking Works , Paperbac. 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