Cook's science : how to unlock flavor in 50 of our favorite ingredients
(Book)
Contributors
Published
Brookline, Massachusetts : America's Test Kitchen, [2016].
Format
Book
Physical Desc
xvii, 486 pages : illustrations (some color) ; 27 cm
Status
Description
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Copies
Location | Call Number | Status | Due Date |
---|---|---|---|
Southside - Adult | 641.5 Coo | Checked Out | May 14, 2024 |
More Details
Published
Brookline, Massachusetts : America's Test Kitchen, [2016].
Language
English
Notes
Bibliography
Includes bibliographical references (pages 441-449) and index.
Description
This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.
Description
Good science makes great food. The test cooks and editors at America's Test Kitchen know this. Of course, you need quality ingredients and some modest equipment. This book examines the science behind fifty ingredients, including pork shoulder, apples and dark chocolate; performs a kitchen experiment to show how the science works; and then presents recipes that utilize the science.
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