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The Science Of Good Cooking [Hardcover]

America's Test Kitchen
4.9 out of 5 stars  See all reviews (16 customer reviews)
List Price: CDN$ 43.95
Price: CDN$ 27.55 & FREE Shipping. Details
You Save: CDN$ 16.40 (37%)
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Book Description

Nov. 30 2012 Cook's Illustrated Cookbooks
What separates success from failure in the kitchen? it’s the ability to think on your feet, to make adjustments as you cook, and to understand the unspoken rules behind cooking. Despite what you might think, a lifetime of experience isn’t a prerequisite for becoming a good cook. What is essential? Knowledge. From Cook’s Illustrated, the magazine that put food science on the map, The Science of Good Cooking takes you inside the test kitchen, where test cooks and editors have spent two decades exploring the principles of cooking— principles that have helped them develop foolproof recipes over and over again. Understanding how and why these principles work will not only improve individual recipes but also make you a better cook. the Science of Good Cooking covers the fundamental concepts every good cook should know. the editors reviewed and expanded upon 20 years of test kitchen work to create this comprehensive food science road map—one that weaves together practical science across 50 concepts, illuminating experiments that bring the science to life, and more than 400 recipes, all of which illustrate home cooking fundamentals. Concepts range from why, to ensure tenderness, you should cook tough cuts of meat (think brisket) until they are long past done to why eggs (like scrambled eggs and omelets) need fat to make them tender. We explore why salty marinades work best and how sugar can change not only the sweetness of a baked good, but its texture, too. think of this book as an owner’s manual for your kitchen. Fifty unique experiments performed in our test kitchen not only illustrate each concept but also give you an inside peek into the test kitchen at work. these experiments range from simple to playful to innovative—showing us why, exactly, we fold (versus stir) batter for chewy brownies, why we whip egg whites with sugar, and why the simple addition of salt can make meat juicy. each concept segues into landmark Cook’s Illustrated recipes that demonstrate these principles at work. recipes (more than 400 total) include old-Fashioned burgers, Classic mashed potatoes, and perfect Chocolate Chip Cookies. part food science road map and part cookbook, The Science of Good Cooking is a fascinating (and fun) approach to learning how and why recipes work.

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Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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4.9 out of 5 stars
4.9 out of 5 stars
Most helpful customer reviews
4 of 4 people found the following review helpful
By NANCY
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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2 of 2 people found the following review helpful
5.0 out of 5 stars Read through and through, again and again June 16 2013
By Jill
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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2 of 2 people found the following review helpful
5.0 out of 5 stars Eye and mind opener Jan. 11 2013
By Chad
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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1 of 1 people found the following review helpful
4.0 out of 5 stars Contents Aug. 12 2013
By Daniel
Format:Hardcover|Verified Purchase
There are no photos with the recipes, but I like sections; test kitchen experiment, why this recipe works and practical science.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Complete April 30 2013
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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1 of 1 people found the following review helpful
5.0 out of 5 stars Amazing book March 15 2013
By creston
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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1 of 1 people found the following review helpful
5.0 out of 5 stars this book is great! March 5 2013
By kjmac TOP 500 REVIEWER
Format:Hardcover|Verified Purchase
The information in this book is very helpful even to an experienced home cook like me who has been at it for years. There is always something new to learn no matter how much experience you have. Great book...well worh the money!
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By Jessica
Format:Hardcover|Verified Purchase
Bought this for my hubby as a Christmas gift - because he enjoys cooking but does better when he understands "why" Amazing recipes! Lots of good stuff has come out of our kitchen due to this book!!
I've also skimmed through it and quickly learned many things I didn't know before! Highly recommend for anyone that enjoys cooking!
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Most recent customer reviews
5.0 out of 5 stars Informative.
Great tips and recipies, especially for a guy like me who is not used to cooking for himself. My wife really enjoys having me do more of the cooking.
Published 1 month ago by Peter Mc
5.0 out of 5 stars What a read!
Fantastic 'cookbook' for the new or experienced cook. Not only is it full of great recipes, but you get the added bonus of chapters of information on the why and how, if you're in... Read more
Published 3 months ago by gardencook
5.0 out of 5 stars very good boock
very nice i love it

thanks son love sei is beautiful
cooks the science of good cooking

e loves to cooking

thanks
Published 3 months ago by maria
5.0 out of 5 stars It Works!
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. Read more
Published 4 months ago by Squeak 'n Banana
5.0 out of 5 stars Really awesome if you need to know the "why"
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. Read more
Published 4 months ago by Meg
5.0 out of 5 stars Honestly awesome
Got this book from the library, wanting a book on food chemistry. Ended up using it so much I needed to buy it. Read more
Published 5 months ago by Lucy Lu
5.0 out of 5 stars You will never be without it again!
I cannot overstate the excellence of this book! The science is explained in a thoroughly readable and light-hearted manner and you'll want to start cooking right away to test the... Read more
Published 7 months ago by Jeremy Davis
5.0 out of 5 stars A great handbook to just sit and read through
The science behind the recipes makes their recipes better than average. But this book also has lots of good info to transfer to your own recipe collection to improve standard... Read more
Published 7 months ago by D Watson
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