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

by Guy Crosby Ph.D

Other authorsThe Editors at Cook's Illustrated (Editor)
Hardcover, 2016

Status

Call number

ATK -- 2016

Call number

ATK -- 2016

Tags

Publication

Cook's Illustrated (2016), 504 pages

Description

From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them- Cook's Science.Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.… (more)

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Physical description

504 p.

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