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

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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. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our 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. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, -family trees- of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.


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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. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our 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. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, -family trees- of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

30 review for Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

  1. 5 out of 5

    Rachel Bsk

    This is the most informative cookbook I've ever read and as an experienced cook I've learned a ton. Read this cover to cover if you have time, it's a gem.

  2. 5 out of 5

    Max Lybbert

    Much like the articles in Cook's Illustrated, each chapter follows a set pattern. There's an introduction about the chapter's ingredient, an experiment to illustrate some property, and the Cook's Illustrated-style recipes (the writeups about the recipes are generally much shorter than what you see in the magazine). I learned several things about ingredients I use constantly, a few new cooking methods, and several things about ingredients that I wasn't very familiar with.

  3. 5 out of 5

    Renee

    I checked this out of the library for some general information about how to cook a few items. What I wasn't expecting was how intriguing a book about the science of food could be! It not only tells you about how to cook, but why cooking that particular way will bring better results than cooking another way. I plan to buy this book now. It is a must have for me!

  4. 4 out of 5

    Kiki

    Love the scientific explanations for why they made the choices and tweaks they did to their recipes.

  5. 5 out of 5

    Tbone

    The recipes included are basic but are used to demonstrate some useful tricks and enforce concepts.

  6. 4 out of 5

    Dawn Serra

    Though Cook's Illustrated has many other books, this is my first from their line and I adored it. My fried eggs have never been more consistently perfect and I've learned the science behind many of my favorite ingredients. Even as a vegetarian, I have found endless recipes and information that will keep me experimenting for months ahead. Definitely a terrific addition for any home cook, foodie, or chef.

  7. 4 out of 5

    Brianna Sowinski

    Science rules! The book does seem slightly more meat/seafood focused than I would prefer. A huge encyclopedia version with chapters devoted to each ingredient would be epic, maybe someday.

  8. 5 out of 5

    Mark

    Added to wish list 03 February 2017. Got a copy for my birthday from my mom, 18 February 2017. Opened early.

  9. 5 out of 5

    Red

    I love this book because it explains the scientific components of food and how to optimally prepare it. Everything has been tested. This book is a must for anyone passionate about preparing food.

  10. 5 out of 5

    Stephanie

  11. 5 out of 5

    Thomas Jacques

  12. 5 out of 5

    Slivingston

  13. 4 out of 5

    dominik jacques

  14. 5 out of 5

    Becky

  15. 5 out of 5

    Mark

  16. 5 out of 5

    Alice Ye

  17. 4 out of 5

    Esther

  18. 5 out of 5

    Kevin

  19. 5 out of 5

    Paul Lewis

  20. 5 out of 5

    Frederick Puelle

  21. 5 out of 5

    Amy

  22. 5 out of 5

    P

  23. 5 out of 5

    john

  24. 4 out of 5

    Library

  25. 5 out of 5

    Gus Smith

  26. 4 out of 5

    S.

  27. 4 out of 5

    Quinten

  28. 4 out of 5

    Kate

  29. 5 out of 5

    Irene F Dennison

  30. 4 out of 5

    Kyle Alan McFarlane

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