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

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

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.

Â Â Â Â Â FromÂ theÂ editorsÂ ofÂ Cook's Illustrated,Â andÂ theÂ best-sellingÂ The Science of Good Cooking,Â comesÂ anÂ all-newÂ companionÂ bookÂ highlightingÂ 50Â ofÂ ourÂ favorite ingredientsÂ andÂ theÂ (sometimesÂ surprising)Â scienceÂ behindÂ them: Cook's Science.Â EachÂ chapterÂ explainsÂ theÂ scienceÂ behindÂ oneÂ ofÂ theÂ 50Â ingredientsÂ in aÂ short,Â informativeÂ essay--topicsÂ rangingÂ fromÂ porkÂ shoulderÂ toÂ applesÂ toÂ quinoa toÂ darkÂ chocolate--beforeÂ movingÂ ontoÂ anÂ originalÂ (andÂ sometimesÂ quirky) experiment,Â performedÂ inÂ ourÂ testÂ kitchenÂ andÂ designedÂ toÂ showÂ howÂ theÂ science works.Â TheÂ bookÂ includesÂ 50Â dynamic,Â full-pageÂ colorÂ illustrations,Â giving in-depthÂ looksÂ atÂ individualÂ ingredients,Â "familyÂ trees"Â ofÂ ingredients,Â andÂ cooking techniquesÂ likeÂ sousÂ vide,Â dehydrating,Â andÂ fermentation.Â TheÂ 400+Â foolproof recipesÂ includedÂ takeÂ theÂ scienceÂ intoÂ theÂ kitchen,Â andÂ rangeÂ fromÂ crispyÂ fried chickenÂ wingsÂ toÂ meaty-tastingÂ vegetarianÂ chili,Â coconutÂ layerÂ cakeÂ toÂ strawberry rhubarbÂ pie.

Country	USA
Author	The Editors at Cook's Illustrated
Binding	Kindle Edition
EISBN	9781940352473
Format	Kindle eBook
Label	Cook's Illustrated
Manufacturer	Cook's Illustrated
NumberOfPages	504
PublicationDate	2016-10-04
Publisher	Cook's Illustrated
ReleaseDate	2016-10-04
Studio	Cook's Illustrated

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

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