Cook's Science: How to Unlock Flavor in 50 of our Favorite by The Editors at Cook's Illustrated,Guy Crosby

By The Editors at Cook's Illustrated,Guy Crosby

In Cook's Science, the all-new significant other to the hot York Times-bestselling The technological know-how of excellent Cooking, America's try Kitchen deep dives into the remarkable technology in the back of 50 of our favourite ingredients--and makes use of that technological know-how to cause them to flavor their best.

     From the editors of Cook's Illustrated, and the best-selling The technology of excellent 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.

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