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Cook's Science: How to Unlock Flavor 50 of our Favorite Ingredients
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Cook's Science: How to Unlock Flavor 50 of our Favorite Ingredients in Franklin, TN
Current price: $15.00
Barnes and Noble
Cook's Science: How to Unlock Flavor 50 of our Favorite Ingredients in Franklin, TN
Current price: $15.00
Loading Inventory...
Size: Hardcover
In
Cook's Science
, the all-new companion to the New York Times-bestselling
The Science of Good Cooking
, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredientsand uses that science to make them taste their best.
From the editors of Cook's Illustrated, and the best-selling
, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them:
Cook's Science.
Each chapter explains the science behind one of the 50 ingredients in a short, informative essaytopics ranging from pork shoulder to apples to quinoa to dark chocolatebefore moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
Cook's Science
, the all-new companion to the New York Times-bestselling
The Science of Good Cooking
, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredientsand uses that science to make them taste their best.
From the editors of Cook's Illustrated, and the best-selling
, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them:
Cook's Science.
Each chapter explains the science behind one of the 50 ingredients in a short, informative essaytopics ranging from pork shoulder to apples to quinoa to dark chocolatebefore moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
In
Cook's Science
, the all-new companion to the New York Times-bestselling
The Science of Good Cooking
, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredientsand uses that science to make them taste their best.
From the editors of Cook's Illustrated, and the best-selling
, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them:
Cook's Science.
Each chapter explains the science behind one of the 50 ingredients in a short, informative essaytopics ranging from pork shoulder to apples to quinoa to dark chocolatebefore moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
Cook's Science
, the all-new companion to the New York Times-bestselling
The Science of Good Cooking
, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredientsand uses that science to make them taste their best.
From the editors of Cook's Illustrated, and the best-selling
, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them:
Cook's Science.
Each chapter explains the science behind one of the 50 ingredients in a short, informative essaytopics ranging from pork shoulder to apples to quinoa to dark chocolatebefore moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
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