Download PDF eBook Cook’s Science: How to Unlock Flavor in 50 of our Favorite Ingredients, In Cook’s Science, the all-new companion to the New York Occasions-bestselling The Science of Good Cooking, America’s Take a look at Kitchen deep dives into the stunning science behind 50 of our favourite ingredients–and makes use of that science to make them style their finest.
From the editors of Cook’s Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favourite elements and the (typically stunning) science behind them: Cook’s Science. Every chapter explains the science behind one of the 50 elements in a quick, informative essay–topics ranging from pork shoulder to apples to quinoa to darkish chocolate–before transferring onto an unique (and typically quirky) experiment, carried out in our check kitchen and designed to present how the science works. The book consists of 50 dynamic, full-page shade illustrations, giving in-depth appears to be like at particular person elements, “household timber” of elements, and cooking strategies like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and vary from crispy fried hen wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
Download PDF eBook Cook’s Science: How to Unlock Flavor in 50 of our Favorite Ingredients