Cook's Science

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.
FromtheeditorsofCook's Illustrate [...]
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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.
FromtheeditorsofCook's Illustrated, andthebest-selling"The Science of Good Cooking," comesanall-newcompanionbookhighlighting50ofourfavorite ingredientsandthe(sometimessurprising)sciencebehindthem: "Cook's Science."Eachchapterexplainsthesciencebehindoneofthe50ingredientsin ashort, informativeessay--topicsrangingfromporkshouldertoapplestoquinoa todarkchocolate--beforemovingontoanoriginal(andsometimesquirky) experiment, performedinourtestkitchenanddesignedtoshowhowthescience works.Thebookincludes50dynamic, full-pagecolorillustrations, giving in-depthlooksatindividualingredients, "familytrees"ofingredients, andcooking techniqueslikesousvide, dehydrating, andfermentation.The400+foolproof recipesincludedtakethescienceintothekitchen, andrangefromcrispyfried chickenwingstomeaty-tastingvegetarianchili, coconutlayercaketostrawberry rhubarbpie."