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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Descripción Cook's Illustrated. Hardcover. Estado de conservación: New. 1933615982 New: Packaged Carefully & Shipped Promptly. 100% Satisfaction Guaranteed!. Nº de ref. de la librería 006398
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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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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
Descripción Cook's Illustrated, 2012. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería 1933615982
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Descripción America's Test Kitchen. Hardcover. Estado de conservación: New. Hardcover. 504 pages. Dimensions: 10.5in. x 9.0in. x 1.3in.THE REVOLUTIONARY BOOK THATBRINGS SCIENCE TO THE STOVEGreat cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren t psychic. They simply understand the fundamental principles of cooking the unspoken rules that guide their every move in the kitchen. What s behind these principles Science. At America s Test Kitchen, we know something about that. The team at Cook s Illustrated has spent the past 20 years investigating every facet and every detail associated with home cooking through tens of thousands of kitchen tests. In The Science of Good Cooking, we distill the past two decades of this test kitchen work into 50 basic cooking concepts, ones that every home cook should know. These concepts sound suspiciously simple: Gentle Heat Retains Moisture. Salty Marinades Work Best. Starch Helps Cheese Melt Nicely. Sugar Changes Sweetness and Texture. It turns out that these ideas are not only easy to understand but also easy to master. And don t worry there is no molecular gastronomy, liquid nitrogen, or fancy equipment involved. As always, our mission is squarely focused on great home cooking. In addition to explaining how food science works (and why you should care), The Science of Good Cooking shows you the science. This book brings you into the test kitchen with 50 unique (and fun) experiments engineered to illustrate (and illuminate) the science at work. The experiments demonstrate why adding fat to your eggs will make the perfect tender omelet, why grinding your own meat will make the ultimate burger, and why you should have patience before carving your roast. 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 book offers a fresh perspective on everything from roasting a chicken to baking chocolate chip cookies. These are the fundamental recipes home cooks struggle to get right. And when these recipes are coupled with the simple science explaining how and why they work, the results are illuminating. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Nº de ref. de la librería 9781933615981