In this radical new approach to home cooking, Science is used to explain whatgoes on in the kitchen.
Think of this as an owner\'s manual for your kitchen..
A Lifetime of experience isn\'t the prerequisite for becoming a Good cook; knowledge is.
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.
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.
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.
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.
Master 50 Simple Concepts to ensure Success in the kitchen.
Unlike other food Science books, this is a direct andpractical connection between the Science and the cooking divided into 50 coreprinciples.
In this radical new approach to home cooking, Science is used to explain whatgoes on in the kitchen
