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

by Cook's Illustrated

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1171237,908 (4.83)1
This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description. Good science makes great food. The test cooks and editors at America's Test Kitchen know this. Of course, you need quality ingredients and some modest equipment. This book examines the science behind fifty ingredients, including pork shoulder, apples and dark chocolate; performs a kitchen experiment to show how the science works; and then presents recipes that utilize the science.… (more)
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Another big, lush, fascinating exploration of food science and the scientific method applied to cooking. This time, it’s organized by 50 whole foods -- various meats, seafood, dairy, fruits, veggies, grains, beans and seasonings. Hundreds of recipes, too, plus America’s Test Kitchen’s favorite brands of 150+ pantry-staple foods. I devour the scientific deconstructions and love to browse the recipes. First up in my kitchen will probably be two simple foods I just never seem to get to: a whitefish baked en papillote with fragrant veggies, and a baked sweet potato. ( )
  DetailMuse | Feb 28, 2017 |
The publishers of Cook’s Illustrated have always been peculiar in their openness to science, essentially hiding the scientific method beneath a patina of hard work and the desire to make a great flan.
Now, with Cook’s Science, they’ve shifted their gaze to the best ways to work with specific products, an ingredient-based approach that’s an effort to make the most of each one.
added by timtom | editWired, Joe Ray (Nov 13, 2016)
 
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This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description. Good science makes great food. The test cooks and editors at America's Test Kitchen know this. Of course, you need quality ingredients and some modest equipment. This book examines the science behind fifty ingredients, including pork shoulder, apples and dark chocolate; performs a kitchen experiment to show how the science works; and then presents recipes that utilize the science.

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