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

This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description. Good science makes great food. The test cooks and editors at America's Test Kitchen know this. Of course, you need quality ingredients and some modest equipment. This book examines the science behind fifty ingredients, including pork shoulder, apples and dark chocolate; performs a kitchen experiment to show how the science works; and then presents recipes that utilize the science.

Language

Physical description

504 p.

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