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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.
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 1 month 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 2 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 4 months ago by Paige
Very good, lots and lots of good information, good recipes and techniques.Published 5 months ago by Louise keats
I love this book. The amount of science they have done in exploring so many avenues of cooking is phenomenal. Read morePublished 7 months ago by E. L. Bryant
Interesting book. All kinds of tips and tricks for good cooking.Published 8 months ago by Jane Brooks
fun to read, I just don't find myself to go there for recipe, I refer to my other American's test kitchen books more.Published 11 months ago by T. Funk