The Science of Good Cooking Book [PDF] Download

Download the fantastic book titled The Science of Good Cooking written by Cook's Illustrated, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "The Science of Good Cooking", which was released on 01 October 2012. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Cooking genre.

Summary of The Science of Good Cooking by Cook's Illustrated PDF

Master 50 simple concepts to ensure success in the kitchen. 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. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.


Detail About The Science of Good Cooking PDF

  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Genre : Cooking
  • Total Pages : 504 pages
  • ISBN : 1936493462
  • PDF File Size : 48,8 Mb
  • Language : English
  • Rating : 4/5 from 21 reviews

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The Science of Good Cooking

The Science of Good Cooking
  • Publisher : America's Test Kitchen
  • File Size : 28,5 Mb
  • Release Date : 01 October 2012
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Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put

Cook's Science

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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

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Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a

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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range

The Curious Cook

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  • Publisher : Unknown Publisher
  • File Size : 21,5 Mb
  • Release Date : 17 June 1990
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Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter

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  • Publisher : "O'Reilly Media, Inc."
  • File Size : 35,7 Mb
  • Release Date : 20 July 2010
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Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.