Everyone loves a burger, including everyone you know who doesn’t eat meat anymore. Reviewed in the United Kingdom on July 20, 2013. Please try your request again later. Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. You're listening to a sample of the Audible audio edition. You'll find Deviled Eggs, Beef Stroganoff, and Yeasted Waffles in all three, albeit with variation in instructions and ingredients. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. A must-read to improve the results of your food! Well, look no further—this I think it is time for Cook's Illustrated to come up with some new recipes and factoids - Or maybe I just buy too many of their cookbooks. It's also a wonderfully entertaining education on the hows and whys - the science - of cooking. Enabling JavaScript in your browser will allow you to experience all the features of our site. (Oct.), Apart from grouping recipes by concept (e.g., "High Heat Develops Flavor," "Fat Makes Eggs Tender," and "Salting Vegetables Removes Liquids") instead of by course, this cookbook largely resembles other America's Test Kitchen titles, like The Cook's Illustrated Cookbook and The America's Test Kitchen Family Cookbook. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. Trust us. There was an error retrieving your Wish Lists. We explain the science in simple, practical terms, so you really understand how these principles work and how you can apply them as you cook. Please try again. I give it four and not five stars only because some of the recipes seem to be "tacked onto" the broader technical discussions rather than drawing upon them. Bring your club to Amazon Book Clubs, start a new book club and invite your friends to join, or find a club that’s right for you for free. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook’s Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. There is certainly quite a bit of science in the book, but not overwhelmingly so, and there is a healthy balance of grounded, practical advise. Kitchen Smarts packs together hundreds of definitive, researched, kitchen-tested answers to questions large and ... From the creators of the #1 New York Times Bestseller The Complete Cookbook for Young ... From the creators of the #1 New York Times Bestseller The Complete Cookbook for Young The only reason I did not give it one or two stars is I felt that it would be unfair. Please try again. Our goal was five minutes of stirring, tops. Cook's Illustrated; Illustrated edition (October 1, 2012). Understanding it will make you a better cook and help you have a little fun in the process. America’s Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school. As you make some of its 450 recipes, you will realize that you're applying some of its 50 fundamental concepts. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Science of Slow Cooking. The use of animal rather than graham crackers, lemon zest, heavy cream, lemon curd, and-of course- a water bath helps us to achieve the ultimate lemon cheesecake. Making 'The Science Of Good Cooking' Look Easy October 12, 2012 • Forget the room-temperature eggs and the tenderizing meat with a marinade, America's Test … Looking for a light summer dessert on a balmy July day? In their trademark style of experimenting, assessing results, deriving takeaways, and offering related recipes, they explain 50 fundamental concepts that will make even the most skilled cook better. Browse our full offering of articles, recipes, experiments, and videos that delve into the science of food and cooking. Reviewed in the United States on April 11, 2014. Looking for a light summer dessert on a balmy July day? Reviewed in the United States on September 22, 2012. There are lots of lovely drawings, but I like seeing pictures of the at least some of the finished product. The only downside is that all measurements use the American system of measures, which is a shame. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. Insightful teachings such as gentle heat prevents overcooking and high heat develops flavor are showcased in appealing recipes such as glazed spiral ham and stir-fried beef with snap peas and red peppers. Making 'The Science Of Good Cooking' Look Easy : The Salt Forget the room-temperature eggs and the tenderizing meat with a marinade, America's Test … Something went wrong. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Think of this book as an owner's manual for your kitchen. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. Unable to add item to List. I have four shelves of cookbooks in my kitchen with classics such as Julia Child's originals all the way to glossy offerings from 3-star Michelin restaurants. Auto Suggestions are available once you type at least 3 letters. Our goal was to devise a technique that would prolong the grill time (so the steaks could pick up more wood flavor) and maximize browning. The Science of Good Food is the first A to Z reference book to bring the science of food to home cooks and professionals alike. Current price is $35.99, Original price is $40. What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Cook’s Illustrated is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Cook’s Illustrated is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. What is a little different about this cookbook though is what it contains. Classic risotto can demand half an hour of stovetop tedium for the best creamy results. : 60+ recipes, experiments, and games for. Up to 50% Off Select Toys and Collectibles, Knock Knock Gifts, Books & Office Supplies, 25% Off B&N Exclusive Holiday Faux Fur Throws, B&N Exclusive Holiday Totes - $4.99 with Purchase, Learn how to enable JavaScript on your browser, America's Test Kitchen Ultimate Burgers: 23 Favorite Burgers, America's Test Kitchen's Christmas Cookies 2012, Best Summer Desserts from America's Test Kitchen 2012, Cook It in Your Dutch Oven: 150 Foolproof, Cooking at Home With Bridget & Julia: The, Cook's Illustrated Kitchen Hacks: How Clever Cooks Get, Cook's Illustrated Kitchen Smarts: Questions and Answers to, Kitchen Explorers! Thousands of tests resulted in 50 Simple Concepts to ensure success and enjoyment from the time spent in the kitchen. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. For a better shopping experience, please upgrade now. The book offers a fresh perspective on everything from … Your recently viewed items and featured recommendations, Select the department you want to search in. $8.20. Free shipping . The Science of Good Cooking is done in the typical Cook’s Illustrated Style. The Science of Good Cooking Posted on January 14, 2013 Many people will describe baking as a science, and point out that they like the freedom of cooking by feel a lot more than the exactitude of baking. Understanding the science that leads to success or failure in the kitchen is much simpler than you think. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. So we Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. For other takes on culinary science, try Shirley Corriher's CookWise: The Secrets of Cooking Revealed and Alton Brown's I'm Just Here for the Food: Food + Heat = Cooking. Submit your email address to receive Barnes & Noble offers & updates. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks! We explain the science in simple, practical terms, so you really understand how these principles work and how you can apply them as you cook. With scientific explanations of 50 cooking phenomena plus recipes, The Science of Good Cooking prepares the home chef for any challenge In the recently released book, The Science of … There was a problem loading your book clubs. You can view Barnes & Noble’s Privacy Policy. 144-page special issue from the cooks at America's Test Kitchen is packed with foolproof summertime dessert recipes as well as helpful kitchen tips and ratings. Every recipe I've tried has turned out well - and has taught me something. Despite this, one can be an excellent cook using only two cookbooks: "Cooks Science" and the "Joy of Cooking". Cooking Light Mad Delicious : The Science of Making Good-for-You Food Taste... $6.99. The delicious results of this landmark twenty-year study are to be found in "Cook's Illustrated: The Science of Good Cooking". They give the recipes with the how’s and why’s behind it. In this follow-up to 2014's best-selling Kitchen Hacks, the expert editors at Cook's Illustrated magazine The Science of Good Cooking Review More Jason Logsdon's Books and Other Modernist Books Click here to get great sous vide content via email If you are looking for a good book on why food cooks the way it does, then The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby Ph.D. is a perfect selection for you. Bread baking provides a great example of the importance of having a scientific understanding of cooking and baking. We explain the science in simple, practical terms, so you really understand how these principles work and how you can apply them as you cook. Despite the saying about the cat, curiosity is what sets humans apart from other mammals. Think of this book as an owner's manual for your kitchen. This cookbook is just a repackaging of their same old information with no photographs. collected our favorite burger recipes from decades of test kitchen work into this lean special edition digital download you can enjoy right away. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Practical Food Science on virtually every page America’s Test Kitchen has spent 30 years investigating how cooking works - and why recipes sometimes don’t. Reviewed in the United States on October 3, 2015. Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a no brainer. I am looking forward to trying more out. To be honest, I am not beginner, but I think that even an absolute beginner would benefit from this book. It teaches some fundamental concepts of good cooking that are reusable across almost all recipes. Learn how to enable JavaScript on your browser. This cookbook is more about the basics and how to’s of cooking. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks! Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. However, conversions of the metric system are explained. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. You Save 10%. And because no concept is complete without recipes, The Science of Good Cooking includes more than 400 classic Cook's Illustrated recipes that take the science to the stove, putting the principles to work. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. 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