Authors: Cook’s Illustrated, Guy Crosby, The Editors of America’s Test Kitchen
Publisher:Cook’s Illustrated; First Edition
Publication Date: October 1, 2012
Language: English
ISBN-10: 1933615982
ISBN-13: 978-1933615981
Summary: “The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen,” authored by Cook’s Illustrated, Guy Crosby, and The Editors of America’s Test Kitchen, is an essential guide for anyone interested in mastering the art and science of cooking. Published by America’s Test Kitchen on October 1, 2012, this cookbook presents 50 fundamental cooking concepts backed by scientific principles and practical techniques. Through clear explanations, illustrations, and hands-on experiments, readers learn the “whys” behind cooking methods and ingredient interactions, empowering them to become more confident and creative cooks. From understanding the role of heat and moisture to mastering flavor combinations and texture manipulation, this book covers a wide range of topics essential for culinary success. With recipes tested and perfected by the experts at America’s Test Kitchen, “The Science of Good Cooking” offers readers a comprehensive and enjoyable culinary education that will elevate their cooking skills and enjoyment in the kitchen.