Master your Minecraft
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    What I'm Giving | December 4, 2014

    Fred Armisen: IMG Fred Armisen: What I'm Giving



    At Powell's, we feel the holidays are the perfect time to share our love of books with those close to us. For this special blog series, we reached... Continue »

    spacer
Qualifying orders ship free.
$40.00
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
2 Beaverton Cooking and Food- General
3 Burnside Cooking and Food- General
1 Home & Garden Cooking and Food- General
25 Local Warehouse Cooking and Food- Miscellaneous Methods
25 Remote Warehouse Cooking and Food- Miscellaneous Methods

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

by

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen Cover

ISBN13: 9781933615981
ISBN10: 1933615982
All Product Details

 

Staff Pick

I'm one of those people who like to personalize every recipe they get. I like knowing why certain ingredients are important to a recipe. The Science of Cooking not only has good recipes but also teaches important cooking techniques and has a glossary of important cooking equipment. This cookbook is good for beginners as well as experienced cooks. Each recipe comes with a scientific explanation and includes tips on how to best pick the ingredients to match your tastes.
Recommended by Paul J., Powells.com

Synopses & Reviews

Publisher Comments:

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 as Old-Fashioned Burgers, Classic Mashed Potatoes, and Perfect 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.

Review:

"The editors at America's Test Kitchen, known for their endless testing, experimentation, and virtually foolproof recipes, offer a comprehensive exploration of the science behind cooking and baking in this informative and engaging collection. For those who have wondered about the hows and whys of cooking, whether it be why brining makes meat juicier or how to make flakier pie crust, these folks have it covered. In their trademark style of experimenting, assessing results, deriving takeaways, and offering related recipes, they explain 50 fundamental concepts that will make even the most skilled cook better. Insightful teachings such as gentle heat prevents overcooking and high heat develops flavor are showcased in appealing recipes such as glazed spiral ham and stir-fried beef with snap peas and red peppers. Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. Ideal as a reference for the bookshelf and as a book to curl up and get lost in, this volume will be turned to time and again for definitive instruction on just about any food-related matter." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Synopsis:

In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 2 comments:

RosemaryWC, August 30, 2014 (view all comments by RosemaryWC)
As a stubborn non-scientist, for most of my life I have avoided technical explanations of how and why things work. But Cook's Illustrated magazine and TV shows have opened my eyes and mind to the benefit of actually understanding some of the reasons behind the structure and ingredients of the recipes I like. They have made me a better and happier cook - I only regret that it took me 50 years of cooking to find this book - it is outstanding and will probably become my favorite selection for wedding gifts.
Was this comment helpful? | Yes | No
(1 of 1 readers found this comment helpful)
Carol Y, October 22, 2013 (view all comments by Carol Y)
Disclaimer: I love science. I realize this cookbook will not enthrall every home cook, but I found it very enlightening and incredibly useful. The science behind Good Cooking provides the why behind basic techniques and helps you avoid cooking disasters of the past. The book is laid out like a textbook, organizing chapters by method, which can be a turnoff, but it has a secondary table of contents, indexing all the recipes. I found it more approachable to start by looking up what I wanted to cook and then reading the science behind the method. Not quite as entertaining as the show, but the recipes are just as delicious. I gave it a 4, because I would have liked color pictures of the finished dishes and scientific 'experiments' (there are some B&W of the experiments). If you're a fan of America's Test Kitchen and/or Alton Brown, you'll love this book.
Was this comment helpful? | Yes | No
(5 of 5 readers found this comment helpful)
View all 2 comments

Product Details

ISBN:
9781933615981
Author:
Cook's Illustrated
Publisher:
America's Test Kitchen
Author:
America's Test Kitchen
Author:
Editors at Cook's Illustrated Magazine
Author:
Editors at Cook's Illustrated Magazine
Author:
America's Test Kitchen
Subject:
Cooking and Food-General
Publication Date:
20121031
Binding:
HARDCOVER
Language:
English

Other books you might like

  1. Mastering the Art of Chinese Cooking
    New Hardcover $50.00
  2. The Breath of a Wok: Unlocking the...
    Used Hardcover $19.95
  3. 30-Minute Money Solutions: A... Used Hardcover $8.95
  4. The Elements of Style Used Trade Paper $10.00
  5. The Blank Slate: The Modern Denial...
    Used Trade Paper $7.50
  6. The Civilizing Process New Trade Paper $57.00

Related Subjects


Business » Management
Cooking and Food » General
Cooking and Food » Methods » Miscellaneous Methods
Featured Titles » General
Reference » Science Reference » Technology
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen New Hardcover
0 stars - 0 reviews
$40.00 In Stock
Product details pages America's Test Kitchen - English 9781933615981 Reviews:
"Staff Pick" by ,

I'm one of those people who like to personalize every recipe they get. I like knowing why certain ingredients are important to a recipe. The Science of Cooking not only has good recipes but also teaches important cooking techniques and has a glossary of important cooking equipment. This cookbook is good for beginners as well as experienced cooks. Each recipe comes with a scientific explanation and includes tips on how to best pick the ingredients to match your tastes.

"Publishers Weekly Review" by , "The editors at America's Test Kitchen, known for their endless testing, experimentation, and virtually foolproof recipes, offer a comprehensive exploration of the science behind cooking and baking in this informative and engaging collection. For those who have wondered about the hows and whys of cooking, whether it be why brining makes meat juicier or how to make flakier pie crust, these folks have it covered. In their trademark style of experimenting, assessing results, deriving takeaways, and offering related recipes, they explain 50 fundamental concepts that will make even the most skilled cook better. Insightful teachings such as gentle heat prevents overcooking and high heat develops flavor are showcased in appealing recipes such as glazed spiral ham and stir-fried beef with snap peas and red peppers. Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. Ideal as a reference for the bookshelf and as a book to curl up and get lost in, this volume will be turned to time and again for definitive instruction on just about any food-related matter." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.