The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

$40.00 (price_excluding_tax)

Cook’s Illustrated (Edited by), Guy Crosby, Ph.D (Edited by)

  • Hardcover: 504 pages
  • Publisher: America’s Test Kitchen (October 1, 2012)
  • ISBN-13: 978-1933615981

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Master 50 simple concepts to ensure success in the kitchen.

Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of “Cook’s Illustrated,” the magazine that put food science on the map. Organized around 50 core principles… test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook’s Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, and Perfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative – showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn’t the prerequisite for becoming a good cook; knowledge is. Think of this as an owner’s manual for your kitchen.

Contributor Bio:
“Cook’s Illustrated” is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. America’s Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school.

Additional information

Weight 4.2 lbs
Dimensions 10.7 × 9.1 × 1.3 in


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