The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
Master 50 simple concepts to ensure success in 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. 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. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
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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. 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. 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!
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1. The Science of Good Cooking Format: Hardcover
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2. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
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Descripción 2012. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VQ-9781933615981
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3. The Science of Good Cooking (Cook's Illustrated Cookbooks)
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Descripción U.S.A.: Cook's Illustrated, 2012. Hardcover. Estado de conservación: New. Estado de la sobrecubierta: New. Get it in 3 days! We give Fast and reliable 3 day delivery from the US on all orders. Brand New, 100% Money Back Guarantee. Nº de ref. de la librería ABE-14704495650
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4. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardback or Cased Book)
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Descripción America's Test Kitchen 10/1/2012, 2012. Hardback or Cased Book. Estado de conservación: New. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen. Book. Nº de ref. de la librería BBS-9781933615981
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5. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
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Descripción Cook's Illustrated, 2012. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería 1933615982
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6. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
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Descripción Cook's Illustrated. Hardcover. Estado de conservación: New. 1933615982 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2132124491
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7. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
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Descripción Cook's Illustrated. Hardcover. Estado de conservación: New. 1933615982 BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!|DTH. Nº de ref. de la librería DTH-S-9781933615981
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8. The Science Of Good Cooking (Hardback)
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America s Test Kitchen, United States
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Descripción America s Test Kitchen, United States, 2012. Hardback. Estado de conservación: New. Language: English . Brand New Book. Master 50 simple concepts to ensure success in 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. 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. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook s Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn t the prerequisite for becoming a good cook; knowledge is. Think of this as an owner s manual for your kitchen. Nº de ref. de la librería AA99781933615981
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9. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardcover)
ISBN 10: 1933615982
ISBN 13: 9781933615981
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Descripción Hardcover. Estado de conservación: New. Hardcover. Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazi.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 486 pages. 2.067. Nº de ref. de la librería 9781933615981
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10. The Science Of Good Cooking (Hardback)
Editorial:
America s Test Kitchen, United States
(2012)
ISBN 10: 1933615982
ISBN 13: 9781933615981
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Cantidad: 10
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Descripción America s Test Kitchen, United States, 2012. Hardback. Estado de conservación: New. Language: English . Brand New Book. Master 50 simple concepts to ensure success in 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. 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. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook s Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn t the prerequisite for becoming a good cook; knowledge is. Think of this as an owner s manual for your kitchen. Nº de ref. de la librería AA99781933615981
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