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 ingredients - and uses that science to make them taste their best.

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 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 essay - topics ranging from pork shoulder to apples to quinoa to dark chocolate - before 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.

• By: The Editors at Cook's Illustrated (Editor), Guy Crosby
• ISBN-13: 9781940352459
• Publication date: 10/04/2016
• Pages: 504
• Product dimensions: 9.10(w) x 10.20(h) x 1.50(d)

Vendor Style: 9781940352459