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The Science Of Good Cooking Hardcover – Nov 30 2012


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Product Details

  • Hardcover: 504 pages
  • Publisher: America's Test Kitchen (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: 4.9 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: #347 in Books (See Top 100 in Books)

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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5 of 5 people found the following review helpful By NANCY on Dec 30 2012
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 By Jill on June 16 2013
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 By Chad on Jan. 11 2013
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 By Daniel on Aug. 12 2013
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 By Gabriel Lopez Marquez on 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 By creston on March 15 2013
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
A fantastic book. I have never failed at making anything from America's Test Kitchen. Enjoy the science very much. When you understand the concepts, you can create or improve upon your own recipes. It's a large book, but definitely deserves a space on the shelf.

The book is organized by lessons and scientific concepts. My only complain is that some recipes are not searchable in the index.
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Format: Hardcover Verified Purchase
The title says it all. Since reading this book I have improved several techniques, learned a variety of new ones, and cooked the highest quality meals of my life. I rarely go out to restaurants anymore; with this book I can reproduce a quality equal to, and often greater for a fraction of the cost. The recipes are easy to understand, and demonstrate well the importance of the theory.
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