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Science of Good Cooking : Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by America's Test Kitchen (2012, Hardcover)
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sleepygap (1150)
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Book has not been used. Sitting on shelf for 10 years. Unmarked. No dust jacket. See pictures of book and sample pages.
- ¡Cómpralo ya!The Science of Good Cooking (Cook's Illustrated Cookbooks) - NEW
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Product Identifiers
PublisherAmerica's Test Kitchen
ISBN-101933615982
ISBN-139781933615981
eBay Product ID (ePID)117235706
Product Key Features
Book TitleScience of Good Cooking : Master 50 Simple concepts to Enjoy a Lifetime of Success in the Kitchen
Number of Pages504 Pages
LanguageEnglish
TopicReference, General, Methods / General, Methods / Baking
Publication Year2012
IllustratorYes
GenreCooking
AuthorAmerica's Test Kitchen
FormatHardcover
Dimensions
Item Height1.3 in
Item Weight64.6 Oz
Item Length10.7 in
Item Width9.1 in
Additional Product Features
Intended AudienceTrade
LCCN2012-012807
TitleLeadingThe
SynopsisMaster 50 simple concepts to ensure success in 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. 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. 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. 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. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen., Master 50 simple concepts to ensure success in 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. 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. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such asOld-Fashioned Burgers, Classic Mashed Potatoes,andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. 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. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
LC Classification NumberTX651.S375 2012
