The Science of Good Cooking

November 12, 2012 by  
Filed under Healthy Eating Tips

The revolutionary book that brings science to the stove

Great cooks seem to operate on intuition. Watching one at work, 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.

[Product Description]

And America’s Test Kitchen knows something about that. The team at Cook’s Illustrated has spent the past 20 years investigating every facet and detail associated with home cooking through tens of thousands of kitchen tests. In The Science of Good Cooking book, Cook’s team condenses  the past two decades of their test kitchen work into 50 basic cooking concepts, ones that every home cook should know.

These concepts sound cautiously 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, their mission is squarely focused on great home cooking.

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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook’s Illustrated Cookbooks) is also available on Kindle.

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The newest book from Christopher Kimball and company pairs good food with good science.

Publish Date: 11/05/2012 10:30

The Science of Good Cooking is organized into 50 basic concepts of food science—simple concepts, ones that every cook should know. Gentle Heat Retains Moisture. High Heat Develops Flavor. Salty Marinades Work Best.

Publish Date: 10/18/2012 20:45

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