Download PDF BookThe Science of Good Cooking (Cook Illustrated Cookbooks)

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Ebook The Science of Good Cooking (Cook Illustrated Cookbooks)

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The Science of Good Cooking (Cook's Illustrated Cookbooks) Five Best Beginner Cookbooks - Lifehacker Those of you who nominated Im Just Here for the Food similarly credited Alton Brown for popularizing the whole cooking-as-science movement and bringing good food ... Cook's Illustrated Cookbook: 2 000 Recipes from 20 Years ... Buy Cook's Illustrated Cookbook: 2 000 Recipes from 20 Years of America's Most Trusted Cooking Magazine on FREE SHIPPING on qualified orders Best cookbooks books and mags. - BBQ Ribs Recipes ... Books And Magazines About Food And Cooking For The Outdoor Cook: Buying Guide Reviews And Ratings "I hear and I forget. I see and I remember. The sexiest cooking show. - Slate Magazine Cook's Illustrated with its non-glossy heavy-stock paper and pencil-drawn illustrations prides itself on its artisanal simplicity and utter ... 'Test Kitchen' Chefs Talk The Science Of Savory : NPR For the new Cook's illustrated book The Science of Good Cooking Bishop and Lancaster tested principles they assumed were true and as Bishop tells ... The Food Lab: Better Home Cooking Through Science: J ... The Food Lab: Better Home Cooking Through Science and over one million other books are available for Amazon Kindle. Learn more Cooks Science demystifies the magic of good cooking - The ... Corn nixtamalizing in the Cooks Science test kitchen. Cooks Science We wanted to push how we cover science at ATK a little bit further ... How to Improve Your Home Cooking with the Power of Science Cooking is Science So Study Hard. There are some simple scientific principles you can take with you to the kitchen to improve your food and have a little more fun. Cookbook - Wikipedia A cookbook (sometimes cookery book in Commonwealth English or cook book) is a kitchen reference publication that typically contains a collection of recipes. America's Test Kitchen Bookstore New Releases; America's Test Kitchen Cookbooks; Best Sellers; Cook's Illustrated Annual Cookbooks; Cook's Illustrated Cookbooks; Best of America's Test Kitchen Cookbooks Rank: #4140 in BooksBrand: Brand: Cook's IllustratedPublished on: 2012-10-01Released on: 2012-10-01Original language: EnglishNumber of items: 1Dimensions: 10.65" h x 1.28" w x 9.13" l, 4.05 pounds Binding: Hardcover504 pagesUsed Book in Good Condition 1062 of 1068 people found the following review helpful.A must-read to improve the results of your food!By PokinHaving relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a no brainer. Needless to say I had high expectations going in, and this book did not disappoint.I'm an avid cook, and while I've had great success with certain types of food, I've been frustrated by inconsistent results in others. (I can't seem to get a consistently moist pot-roast -- reason: my cooking temperature was probably too high; wrong cut of meat + oven braising is better than stovetop since it heats more evenly in more directions)The Science of Good Cooking breaks down why food cooks a certain way, and which techniques are best for what purpose. The book is organized into 50 concepts with recipes reinforcing each concept. There's a section called "why this works" following each recipe, which breaks down the science behind each step -- for instance why use a certain type of marinade, cooking technique, take extra steps, etc to achieve a desired outcome. It's nice that it's not just a list of recipes.Experiments back each concept. Meats were weighed, measured, smashed to determine tenderness, and moisture loss. They came up with a range of ideal resting times for various meats based on actually measuring the amount of juices lost at various times, and they sent food to the science lab to analyze their structure. They even stuck bones on mashed potatoes to test out whether keeping bones on makes food taste better. This book debunked some assumptions I had (acid does not actually make food more tender), and helped me understand other ones better - why salt directly applied on skin makes it more crispy, but if you brined the skin you'd get a different outcome. I also learned that the direction you cut your onion affects its taste - obvious in retrospect, but I never thought about that!I was disappointed I couldn't see a table of contents before purchase, so here are the 50 concepts you will find within the book -1. Gentle Heat Prevents Overcooking2. High Heat Develops Flavor3. Resting Meat Maximizes Juiciness4. Hot Food Keeps Cooking5. Some Proteins Are Best Cooked Twice6. Slow Heating Makes Meat Tender7. Cook Tough Cuts Beyond Well Done8. Tough Cuts Like a Covered Pot9. A Covered Pot Doesn't Need Liquid10. Bones Add Flavor, Fat, and Juiciness11. Brining Maximizes Juiciness in Lean Meats12. Salt Makes Meat Juicy and Skin Crisp13. Salty Marinades work best14. Grind Meat at Home for Tender Burgers15. A Panade Keeps Ground Meat Tender16. Create Layers for a Breading That Sticks17. Good Frying is All About Oil Temperature18. Fat Makes Eggs Tender19. Gentle Heat Guarantees Smooth Custards20. Starch Keeps Eggs from Curdling21. Whipped Egg Whites Need Stabilizers22. Starch Helps Cheese Melt Nicely23. Salting Vegetables Removes Liquid24. Green Vegetables Like it Hot -- Then Cold25. All Potatoes Are Not Created Equal26. Potato Starches Can Be Controlled27. Precooking Makes Vegetables Firmer28. Don't Soak Beans -- Brine 'Em29. Baking Soda Makes Beans and Grains Soft30. Rinsing (Not Soaking) Makes Rice Fluffy31. Slicing Changes Garlic and Onion Flavor32. Chile Heat Resides in Pith and Seeds33. Bloom Spices to Boost Their Flavor34. Not All Herbs Are for Cooking35. Glutamates, Nucleotides Add Meaty Flavor36. Emulsifiers Make Smooth Sauces37. Speed Evaporation When Cooking Wine38. More Water Makes Chewier Bread39. Rest Dough to Trim Kneading Time40. Time Builds Flavor in Bread41. Gentle Folding Stops Tough Quick Breads42. Two Leaveners Are Often Better Than One43. Layers of Butter Makes Flaky Pastry44. Vodka Makes Pie Dough Easy45. Less Protein Makes Tender Cakes, Cookies46. Creaming Butter Helps Cakes Rise47. Reverse Cream for Delicate Cakes48. Sugar Changes Texture (and Sweetness)49. Sugar and Time Makes Fruit Juicer50. Cocoa Powder Delivers Big FlavorThe only thing I would have loved was a trouble shooting / QA section - e.g. How do you keep meat from cooling too much when you rest itOverall a great book if you want to improve your cooking technique, and also if you just want to learn more about why things behave the way they do!Update: Looks like "Look inside" is now available for this book so there's finally a table of contents! :) Since I've been cooking with the new concepts in mind, I'm happy with how my meat dishes (especially the stews) are turning out. I also tried using vodka instead of water to make pie crust (with the tip of putting a heated pan under the pie pan) and the pie crust turned out flaky and delicious as promised.417 of 447 people found the following review helpful.A Mad ScientistBy Buck EyeYes, I have a BS in food technology with a lot of chemistry, biochemistry, bacteriology, etc. background. So I found this book another interesting treatise on food science. Personally, I love it. My wife, with a BS in elementary education, 2 sons with accounting and finance degrees, and a mechanical engineering daughter, I am probably the only one in the family to love this book. If you want to cook, and want to know WHY things happen during the cooking process, this is a great book. The recipes in each section emphasize each subject.If you like Alton Brown, Shirley Corriher, etc., then this book is for you.If you watch America's Test Kitchen or Cook's Country on TV, and like the science section, buy the book. To me, the recipes may be redundant (400 recipes for 50 sections).This is a great book if you want to take "Food Science 101" at home. Read each section carefully, then maybe try a suggested recipe to understand the chapter subject. If you want to know HOW, don't buy the book, but if you want to know WHY, place your order now.But for me, at age 74, it is a great refresher course. It is definately a FIVE if this type of book interests you.With 50 sections, you could do one a week and take a two week sabatical.11 of 11 people found the following review helpful.Choose your own adventure -- Excellence in Ebook format!By J. BoydThis is a fantastic cookbook. It's also a wonderfully entertaining education on the hows and whys - the science - of cooking. Every recipe I've tried has turned out well - and has taught me something. I own a hard-cover copy, and it has a place of honor on my kitchen bookshelf.Then I bought the Kindle edition. Whoever formatted this book for Kindle has done a superlative job. The formatting actually enhances the reading experience.For example - you are reading an early chapter entitled The Science of the Senses. In the first section (The Five Tastes) there's an interesting discussion of the fifth "taste," umami flavor. You can just read this and go on to the next section on How Taste Works. Or, if you want to understand umami a little more, you can follow the links in that first section to an in-depth discussion of glutamate and nucleotide levels in foods. This is Concept 35 - a section that is more than half-way through the book and yet meshes perfectly with what you read in that introductory chapter. The Concept ends with three recipes specifically engineered to show the best use of glutamate and nucleotides to produce rich meaty flavors -- AND with links to two additional recipes from yet another section of the book that also illustrate techniques associated with enhancing meaty flavors. It's a seamless reading experience that has you wandering through all different parts of this book.When I first did this, I became a little alarmed. How was I ever going to find the recipes again Have no fear. There is a complete and interactive table of contents. You can readily navigate to each of the "Science of.." chapters, or pick out one of the 50 Concepts and go directly there. In addition, there is a specific page of links that just lists all the recipes. So if you want to cook - hey, it works as a cookbook!The Ebook version of The Science of Good Cooking reminds me of those "Choose your Own Adventure" stories - each time you dip in, you can follow a different path through. Kudos to the editors at America's Test Kitchen.Edited to add:The images in the book were clear, dark enough, and large enough be viewed very easily on my Kindle paperwhite. Tables were always correctly formatted, and fit the pages. The whole thing looked amazingly NICE and professional. Would that other ebooks looked so good!See all 850 customer reviews... Best cookbooks books and mags. - BBQ Ribs Recipes ... Books And Magazines About Food And Cooking For The Outdoor Cook: Buying Guide Reviews And Ratings "I hear and I forget. I see and I remember. Cookbook - Wikipedia A cookbook (sometimes cookery book in Commonwealth English or cook book) is a kitchen reference publication that typically contains a collection of recipes. Cooking For Engineers - Step by Step Recipes and Food for ... Since a major aspect of cooking is the heating of ingredients temperature is an important topic. In cooking we are primarily concerned in the temperature of our ... How to Improve Your Home Cooking with the Power of Science Cooking is Science So Study Hard. There are some simple scientific principles you can take with you to the kitchen to improve your food and have a little more fun. The Food Lab: Better Home Cooking Through Science: J ... The Food Lab: Better Home Cooking Through Science and over one million other books are available for Amazon Kindle. Learn more Cook's Illustrated Cookbook: 2 000 Recipes from 20 Years ... Buy Cook's Illustrated Cookbook: 2 000 Recipes from 20 Years of America's Most Trusted Cooking Magazine on FREE SHIPPING on qualified orders Cooks Science demystifies the magic of good cooking - The ... Corn nixtamalizing in the Cooks Science test kitchen. Cooks Science We wanted to push how we cover science at ATK a little bit further ... 'Test Kitchen' Chefs Talk The Science Of Savory : NPR For the new Cook's illustrated book The Science of Good Cooking Bishop and Lancaster tested principles they assumed were true and as Bishop tells ... The sexiest cooking show. - Slate Magazine Cook's Illustrated with its non-glossy heavy-stock paper and pencil-drawn illustrations prides itself on its artisanal simplicity and utter ... America's Test Kitchen Bookstore New Releases; America's Test Kitchen Cookbooks; Best Sellers; Cook's Illustrated Annual Cookbooks; Cook's Illustrated Cookbooks; Best of America's Test Kitchen Cookbooks
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