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The Science of Good Cooking (Cook's Illustrated Cookbooks)

The Science of Good Cooking (Cook's Illustrated Cookbooks)

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The Science of Good Cooking - America's Test Kitchen

From The Science of Good Cooking by the Editors of America's Test Kitchen. Copyright 2012 by the Editors of America's Test Kitchen. Excerpted with permission of Cook's Illustrated.

From The Science of Good Cooking by the Editors of America's Test Kitchen. Copyright 2012 by the Editors of America's Test Kitchen. Excerpted with permission of Cook's Illustrated.

the science of good cooking | eBay

The Science of Good Cooking
America's Test Kitchen

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America's Test Kitchen host "whisks away" some cooking myths as he talks with Morning Edition host Renee Montagne about the book he wrote, The Science of Good Cooking, with fellow Cook's Illustrated magazine editors. Being the science and cooking geeks that we are, we tuned in.

If you're going to buy just one of the many books put out every year by the editors at Cook's Illustrated, this is it. True, a number of the recipes have appeared in previous "best of" compilations and in the magazine itself. No matter — The Science of Good Cooking is a one-volume kitchen seminar, addressing in one smart chapter after another the sometimes surprising whys behind a cook's best practices: "Create Layers for a Breading that Sticks," "Starch Helps Cheese Melt Nicely." Did you know that if you steam vegetables before roasting, they'll become both tender and caramelized? (Try it in .) You get the myth, the theory, the science and the proof, all rigorously interrogated as only America's Test Kitchen can do. Do you have to cook beans four different ways to find out which one yields the tenderest skins? Not if someone else already has!