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Cookbooks, Food & Wine

Rating: 5.0 / 5.0 (1 votes)

Released: 2012-10-01

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The Science of Good Cooking (Cook's Illustrated Cookbooks) by The Editors of America's Test Kitchen and Guy Crosby


THE innovative e book THAT
BRINGS technology TO THE range
great chefs seem to function on intuition. Watch one at paintings and you could suppose he or she will have to have a sixth feel that switches on within the kitchen. but great chefs aren t psychic. they only to illustrate the basic concepts of cooking the unspoken rules that guide their every move within the kitchen. What s behind those concepts? Science.
At the usa s check Kitchen, we know one thing approximately that. The workforce at cook s Illustrated has spent the past twenty years investigating every side and every element related to home cooking via tens of hundreds of kitchen verifys. in the Science of good cooking, we distill the past two decades of this verify kitchen paintings into five0 elementary cooking ideas, ones that every home cook will have to understand.
These ideas sound suspiciously easy: delicate heat retains Moisture. Salty Marinades Work very best. Starch is helping Cheese melt effectively. Sugar adjustments Sweetness and Texture. It turns out that those concepts aren't best easy to to illustrate but in addition easy to master. And don t worry there's no molecular gastronomy, liquidentity nitrogen, or fancy apparatus concerned. As always, our undertaking is squarely involved in great home cooking.
in addition to explaining how meals science paintingss (and why you will have to care), The Science of good cooking shows you the science. This book brings you into the verify kitchen with five0 unique (and a laugh) experiments engineered to illustrate (and illuminate) the science at paintings. The experiments exhibit why adding fats to your eggs will make the perfect mushy omelet, why grinding your personal meat will make the ultimate burger, and why you will have patience before carving your roast.
and because no concept is entire without recipes, The Science of good cooking includes more than 400 eleganceic cook s Illustrated recipes that take the science to the stove, placing the rules to paintings. The book provides a recent point of view on everyfactor from roasting a chicken to baking chocolate chip cookies. These are the basic recipes home chefs fight to get proper. And while those recipes are coupled with the simple science explaining how and why they paintings, the consequences are illuminating.
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creator: The Editors of Ame..writer: cookcff0478#three9;s IllustratedBinding: HardcoverLanguage: EnglishPages: five04

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