The Science of Good Cooking Hardcover – Oct 1 2012
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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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Top Customer Reviews
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.
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!)
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.
Just stuff that you can't find on google and that really work. I recommend this to everyone I know. FOR SERIOUZ.
Most recent customer reviews
Great for people who want to learn the why and how of cooking.Published 2 months ago by Amazon Customer
A wonderfull read as well as a good textbook on cooking. I found it's detail in the chemistry, and physics of what makes food good makes it easier to remember recipes and able to... Read morePublished 5 months ago by Stanley Piwosz
Fabulous book! Now I understand the science behind some of my cooking failures. I have given it to others who love to cook and they are reading it like a text book and fine tuning... Read morePublished 6 months ago by Margaret Wilson
Fantastic book with lots of recipes and also a scientific approach as to why they work.
Every recipe I've made has been a success and I continue to use it on a weekly... Read more
I bought this for my boyfriend as he's a chef as he finds the science behind cooking interesting. He did enjoy it though he knows the cooking techniques for the most part. Read morePublished 8 months ago by Paige
Very good, lots and lots of good information, good recipes and techniques.Published 9 months ago by Louise keats