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The Science of Good Cooking Hardcover – Oct 1 2012

4.8 out of 5 stars 36 customer reviews

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Product Details

  • Hardcover: 504 pages
  • Publisher: Cook's Illustrated; 1St Edition edition (Nov. 30 2012)
  • Language: English
  • ISBN-10: 1933615982
  • ISBN-13: 978-1933615981
  • Product Dimensions: 3.8 x 23.5 x 26.7 cm
  • Shipping Weight: 1.9 Kg
  • Average Customer Review: 4.8 out of 5 stars 36 customer reviews
  • Amazon Bestsellers Rank: #1,121 in Books (See Top 100 in Books)
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Product Description

About the Author

This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.


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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
If proofs are the only way to convince you, and practical science appeals to you. This is THE ONLY BOOK to get your basics on. I haven't even finished a chapter and already I have been bragging about kitchen practical know hows, basic concepts that a proper cook should know. and i haven't started with the recipes yet. Think chemistry and physics in the kitchen, you get to do the experiments all fool proof at first attempt (as the authors have already done the painstaking repetitive trials till they perfected the proper techniques)-- and you reap the rewards of proper meals and the expert knowledge you acquired.
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Format: Hardcover Verified Purchase
I am a baker at heart. Cooking savoury dishes has never been my forte. So meal-making can be more of a chore. Then this book came along, and I liked it immediately. I like knowing the hows and whys of what I am making, because then I feel like I have a grasp of what I am doing. I already own Baking Illustrated: The Practical Kitchen Companion for the Home Baker by the same team at America's Test Kitchen, and its pages are buttery stained from use.

I have tackled a few of the meat dishes in Science -- slow roasting on low temperature, for example -- and they have turned out tasty. I normally like recipe books with photographs showing the dish. However, this book did not seem to need the back-up images. Turkey dinner at Thanksgiving came from Science. Later in the book, when we hit eggs and butter, I noticed that some of the same recipes from Baking Illustrated make a reappearance. I do not mind the repetition but will still go to the yellow book for my baking and this black book for my meals.

One quibble cooks might have with America's Test Kitchen is their wordiness -- lots of background information before you get to the instructions. I would suggest taking the time to read the recipes a day ahead and then tackling the cooking next day, focusing on the instructions rather than the background and theory. Otherwise, good job, ATK.
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Format: Hardcover
I have had this book for 7 months, and it has been the best cookbook I've ever had. I've lent it out to a few friends, all of whom have purchased one of their own. I love how the food turns out, and the explanations of why it works. All of the skills you learn from this book can be easily transferred to any type of cooking. Whether you stick to the recipe or not, you'll know how to properly cook a roast/steam vegetables/bread meat that doesn't peel off every time. I'd give it 6 stars, but that's not an option.
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Format: Hardcover
First, I am COMPLETELY and UTTERLY in love with this book. I do not have the time (or the patience) to wait and perfect recipes using trial and error.

Not only has Cook's Illustrated done it for me, but they have laid out their experiment, thought process, results, and a recipe for each technique. So far, I have tried just over half a dozen recipes. All of them have worked out extremely well the first time out. If you like to fly by the seat of your pants, you may not like this book. It's best for cooks like me: I can't cook, but man oh man, can I follow instructions!

If you need pictures of your recipes, skip this. There are NO pictures of any of them in this book. It's not a recipe book. It's a cooking book. A reference. The only pictures are of their experiment results (ie: the amount of juice from a rested roast vs. one that was immediatley carved) or equipment.

The skills and concepts in this book will carry over outside the recipes provided. Ever since I started resting my steaks (yes, even steaks need to rest!), they have been a little juicer. It's even made me a better BBQ cook.

Just remember: it's a reference. A learning book. Not a recipe book. (Although the recipes in it are AWESOME!)
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Format: Hardcover Verified Purchase
#1 book looks good to be displayed wherever. #2 entertaining read whenever you are bored in the living room, it hold lots of insightful information about the science behing cooking. Lots of useful tips too.
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Format: Hardcover Verified Purchase
I love to cook. With this book, I undestand why.
The science behind the cooking is easy, clear and understandable.
Ingredients, measurements, techniques, physics and chemistry are included in the science explanations.
I love to cook and now I know why.
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Format: Hardcover Verified Purchase
Finally a book loaded with all kinds of helpful hints, time saving procedures on anything you can possibly think of. This is a must in every household. Great reference with some really noice looking recipes thats I will be trying.
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Format: Hardcover Verified Purchase
Got this book from the library, wanting a book on food chemistry. Ended up using it so much I needed to buy it. It's not even the recipes that are good, it's the techniques to cooking that you use- e.g. I made a cheesecake recently, and having read the book I knew sugar played an important chemical role in why egg whites stay beaten. I had no sugar, however, so flipped through and used one of their tips- cornstarch. And it worked perfectly.

Just stuff that you can't find on google and that really work. I recommend this to everyone I know. FOR SERIOUZ.
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