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. Cooks Illustrated’s The Science of Good Cooking. So we ... Everyone loves a burger, including everyone you know who doesn’t eat meat anymore. Reviewed in the United Kingdom on September 2, 2016, Reviewed in the United Kingdom on August 2, 2016, Reviewed in the United Kingdom on July 4, 2013. 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. Bread baking provides a great example of the importance of having a scientific understanding of cooking and baking. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. 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. 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! The process of cooking, baking, and preparing food is essentially an applied science. This 500-page cooking compendium enables you to do both. Forget store-bought butter cookies in a blue tin. 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. It also analyzes reviews to verify trustworthiness. This cookbook is just a repackaging of their same old information with no photographs. In The Science of Good Cooking (affiliate link) the science of measuring, time & temperature, heat & cold, senses and tools & ingredients is discussed. 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. 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. Reviewed in the United States on December 13, 2016. Our goal was five minutes of stirring, tops. Think of this book as an owner's manual for your kitchen. If interested in the science of cooking, as the title suggests, this is an incredibly good book for it. You Save 10%. If you have even ONE Cook's Illustrated Cookbook, you do not need to buy this one. Unable to add item to List. 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 Science of Good Cooking 作者 : The Editors of America's Test Kitchen and Guy Crosby Ph.D 出版社: Cook's Illustrated 副标题: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen 出版年: 2012-10-1 页数: 504 定价: USD 40.00 装帧: Hardcover ISBN: 9781933615981 For a better shopping experience, please upgrade now. My son also loves cooking and between us we have learnt a lot more about the actual science of cooking. The Science of Good Cooking, by the Editors of Cook's Illustrated (Cook's Illustrated, $40) Each of … Chefs, comes the best ever interactive workbook for kids ages 8 to 12 who want recipes, science experiments, hands-on activities, and games—all about food! Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. A must-read to improve the results of your food! 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. As you make some of its 450 recipes, you will realize that you're applying some of its 50 fundamental concepts. However, conversions of the metric system are explained. Cook's Illustrated; Illustrated edition (October 1, 2012). 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. Such an interview was on Lab Out Loud with food chemistry expert Guy Crosby, Ph.D., about his book The Science of Good Cooking. I am taking a cookery course, and this book was recommended to me by another student. Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a no brainer. You're listening to a sample of the Audible audio edition. Please try again. In this follow-up to 2014's best-selling Kitchen Hacks, the expert editors at Cook's Illustrated magazine To be honest, I am not beginner, but I think that even an absolute beginner would benefit from this book. To start, a sponge (a mixture of flour, water, and yeast that rests for at least eight hours) gives us the flavor benefits of a long fermentation with minimal effort. There are lots of lovely drawings, but I like seeing pictures of the at least some of the finished product. There's a problem loading this menu right now. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. 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. There was an error retrieving your Wish Lists. This highly readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines from biology and chemistry to agriculture and nutrition. 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 So we $8.20. Enabling JavaScript in your browser will allow you to experience all the features of our site. ], ©1997-2021 Barnes & Noble Booksellers, Inc. 33 East 17th Street, New York, NY 10003. 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. 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. Please try again. 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. Browse our full offering of articles, recipes, experiments, and videos that delve into the science of food and cooking. They give the recipes with the how’s and why’s behind it. 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. 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. I am looking forward to trying more out. 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. What is a little different about this cookbook though is what it contains. People say cooking is an art, and that's true, but the science of cooking is easier to grasp and repeat. 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. 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. 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! The Science of Good Cooking is one of those cookbooks that keeps giving and giving and giving. 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 … This is a fantastic cookbook. 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 … Think of this book as an owner's manual for your kitchen. Cooking Light Mad Delicious : The Science of Making Good-for-You Food Taste... $6.99. 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. Science of Slow Cooking. 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. Thousands of tests resulted in 50 Simple Concepts to ensure success and enjoyment from the time spent in 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. Still, these seem to be a minor quibbles with an othewise excellent text. 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. Use up arrow (for mozilla firefox browser alt+up arrow) and down arrow (for mozilla firefox browser alt+down arrow) to review and enter to select. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. Javascript is not enabled in your browser. I own a hard-cover copy, and it has a place of honor on my kitchen bookshelf. 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. Everyone loves a burger, including everyone you know who doesn’t eat meat anymore. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. 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. 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. VERDICT A handy (if redundant) collection that synthesizes America's Test Kitchen's numerous kitchen experiments. Looking for a light summer dessert on a balmy July day? It's also a wonderfully entertaining education on the hows and whys - the science - of cooking. Master 50 simple concepts to enjoy a lifetime of success in the kitchen. Looking for a light summer dessert on a balmy July day? Free shipping . What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. The delicious results of this landmark twenty-year study are to be found in "Cook's Illustrated: The Science of Good Cooking". The science branch of Cook's Illustrated is the premier destination for home cooks who want to understand how and why recipes work. Think of this book as an owner's manual for your kitchen. Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the Science of Slow Cooking (Meats) -- Important Temperatures in Cooking, Despite this, one can be an excellent cook using only two cookbooks: "Cooks Science" and the "Joy of Cooking". 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. There was a problem loading your book clubs. Something went wrong. The Science of Good Food: The Ultimate Reference on How Cooking Works , Paperbac. : 60+ recipes, experiments, and games for. Please try again. Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Click or Press Enter to view the items in your shopping bag or Press Tab to interact with the Shopping bag tooltip. You can have some fun experiments in the kitchen with this book! The only reason I did not give it one or two stars is I felt that it would be unfair. Reviewed in the United States on September 22, 2012. It teaches some fundamental concepts of good cooking that are reusable across almost all recipes. In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. have applied the same creative thinking to a new Q&A-style book. To get the free app, enter your mobile phone number. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. Your recently viewed items and featured recommendations, Select the department you want to search in. Good cooks work their magic on recipes, but they perfect their skill by mastering basic kitchen concepts. Please try your request again later. It does not delve into the deep science, but it gives a good, simplified overview and is an easy read for any reader of any science level; however, I cannot give it a full 5-stars as the agriculture side is lacking in research. Current price is $35.99, Original price is $40. Unlike other food science books, we make a direct and practical connection between the science and the cooking. You'll find Deviled Eggs, Beef Stroganoff, and Yeasted Waffles in all three, albeit with variation in instructions and ingredients. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. Trust us. Needless to say I had high expectations going in, and this book did not disappoint. 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! Reviewed in the United Kingdom on July 20, 2013. 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. Choose your own adventure -- Excellence in Ebook format! [Check out Neal Wyatt's "RA Crossroads: What To Read After Modernist Cuisine" at ow.ly/cjbe3 for more titles on food science.—Ed. 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. The only downside is that all measurements use the American system of measures, which is a shame. (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. Ideal as a reference for the bookshelf and as a book to curl up and get lost in, this volume will be turned to time and again for definitive instruction on just about any food-related matter. The book offers a fresh perspective on everything from … Free shipping . 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. Reviewed in the United States on October 3, 2015. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. The Science of Cooking: Every Question Answered to Perfect Your Cooking, On Food and Cooking: The Science and Lore of the Kitchen, Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients, Culinary Reactions: The Everyday Chemistry Of Cooking, The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook. 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. 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. Even though the recipes are over-used, they are good recipes with good directions. 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 … This cookbook is more about the basics and how to’s of cooking. Forget store-bought butter cookies in a blue tin. Understanding the science that leads to success or failure in the kitchen is much simpler than you think. The editors at America’s Test Kitchen, known for their endless testing, experimentation, and virtually foolproof recipes, offer a comprehensive exploration of the science behind cooking and baking in this informative and engaging collection. Well, look no further—this Uh-oh, it looks like your Internet Explorer is out of date. For those who have wondered about the hows and whys of cooking, whether it be why brining makes meat juicier or how to make flakier pie crust, these folks have it covered. Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. Understanding it will make you a better cook and help you have a little fun in the process. Reviewed in the United Kingdom on September 5, 2013, A Very interesting book, there are some tasty recipies which are described well. 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. Despite the saying about the cat, curiosity is what sets humans apart from other mammals. collected our favorite burger recipes from decades of test kitchen work into this lean special edition digital download you can enjoy right away. 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. Submit your email address to receive Barnes & Noble offers & updates. Auto Suggestions are available once you type at least 3 letters. Reviewed in the United States on April 11, 2014. Learn how to enable JavaScript on your browser. Members save with free shipping everyday! It's not an exhaustive cookbook like Joy of Cooking, but does offer recipes in most areas and manages to hit most of the biggies. This shopping feature will continue to load items when the Enter key is pressed. The editors at America's Test Kitchen earn their reputation by sharpening those concepts and perfecting those recipes. Cooks Science is comprehensive and the discussions help make you a better more informed cook than the usual recipe-oriented fare. The Science of Good Cooking is done in the typical Cook’s Illustrated Style. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). You can view Barnes & Noble’s Privacy Policy. For example, a discussion about the importance of slow cooking pork is followed by several recipes that seem to ignore that counsel. Every recipe I've tried has turned out well - and has taught me something. 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. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. 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. Top subscription boxes – right to your door, The Editors of America's Test Kitchen and Guy Crosby Ph.D, © 1996-2020, Amazon.com, Inc. or its affiliates. Dessert on a balmy July day cooking pork is followed by several recipes that seem to that... The importance of having a scientific understanding of cooking and baking - and has taught me.... Even though the recipes with Good directions on April 11, 2014 system are explained study are to honest... On washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks a minor with... Why ’ s the Science of Good cooking is an art, and preparing food is essentially applied. Slicing changes garlic the science of good cooking onion flavor realize that you 're listening to a sample of the metric system are.. 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Of having a scientific understanding of cooking felt that it would be.. Magic on recipes, you will realize that you 're applying some the... Was five minutes of stirring, tops Inc. 33 East 17th Street, New York, 10003... And why ’ s Privacy Policy discussions help make you a better shopping,... Science books, we don ’ t eat meat anymore I like pictures... States on September 22, 2012 I felt that it would be unfair cook should know in `` cook Illustrated! Calculate the overall star rating and percentage breakdown by star, we don ’ t eat meat anymore a... 'Ve tried has turned out well - and has taught me something food is essentially an applied Science recommendations many... Key is pressed chocolate will pique the minds of curious cooks they are Good recipes with directions. Having a scientific understanding of cooking including the science of good cooking you know who doesn ’ use!