The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen - America's Test Kitchen [EPUB, MOBI] {01001001}seeders: 13
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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen - America's Test Kitchen [EPUB, MOBI] {01001001} (Size: 19.94 MB)
Description The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the KitchenMetadata ISBN-13: 9781933615981 Publisher: America's Test Kitchen Publication date: 10/1/2012 Pages: 504 Description Good cooks work their magic on recipes, but they perfect their skill by mastering basic kitchen concepts. The editors at America's Test Kitchen earn their reputation by sharpening those concepts and perfecting those recipes. This 500-page cooking compendium enables you to do both. As you make some of its 450 recipes, you will realize that you're applying some of its 50 fundamental concepts. The Science of Good Cooking is one of those cookbooks that keeps giving and giving and giving. Publishers Weekly 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. (Oct.)  Meet the Author America's Test Kitchen America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Sharing Widget |