Bedford Public Library

Cook's science, how to unlock flavor in 50 of our favorite ingredients, the editors at America's Test Kitchen and Guy Crosby, PhD

eng

Includes bibliographical references (441-447) and index

illustrations

index present

non fiction

Cook's science

bibliography

945483081

the editors at America's Test Kitchen and Guy Crosby, PhD

how to unlock flavor in 50 of our favorite ingredients

From the editors of Cook's Illustrated, and the best-selling The Science of Good 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. --, Amazon.com

The science of measuring -- The science of time and temperature -- The science of heat and cold -- The science of the senses -- The science of tools and ingredients