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The Science of Good Cooking : : Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

Cook's Illustrated Magazine (COR) Book - 2012 Adult Book / Nonfiction / Cooking / General / Cook's Illustrated None on shelf 2 requests on 1 copy Community Rating: 4 out of 5

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Westgate Adult Books
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Adult Book / Nonfiction / Cooking / General / Cook's Illustrated 4-week checkout Due 04-09-2024

Preface by Christopher Kimball -- Welcome to America's Test Kitchen -- Recipes -- Introduction -- The science of measuring -- The science of time and temperature -- The science of heat and cold -- The science of the senses -- The science of tools and ingredients -- Concept 1. Gentle heat prevents overcooking -- Concept 2. High heat develops flavor -- Concept 3. Resting meat maximizes juiciness -- Concept 4. Hot food keeps cooking -- Concept 5. Some proteins are best cooked twice -- Concept 6. Slow heating makes meat tender -- Concept 7. Cook tough cuts beyond well-done -- Concept 8. Tough cuts like a covered pot -- Concept 9. A covered pot doesn't need liquid -- Concept 10. Bones add flavor, fat, and juiciness -- Concept 11. Brining maximizes juiciness in lean meats -- Concept 12. Salt makes meat juicy and skin crisp -- Concept 13. Salty marinades work best -- Concept 14. Grind meat at home for tender burgers -- Concept 15. A panade keeps ground meat tender -- Concept 16. Create layers for a breading that sticks -- Concept 17. Good frying is all about oil temperature -- Concept 18. Fat makes eggs tender -- Concept 19. Gentle heat guarantees smooth custards -- Concept 20. Starch keeps eggs from curdling -- Concept 21. Whipped egg whites need stabilizers -- Concept 22. Starch helps cheese melt nicely -- Concept 23. Salting vegetables removes liquid -- Concept 24. Green vegetables like it hot - then cold -- Concept 25. All potatoes are not created equal -- Concept 26. Potato starches can be controlled -- Concept 27. Precooking makes vegetables firmer -- Concept 28. Don't soak beans - brine 'em -- Concept 29. Baking soda makes beans and grains soft -- Concept 30. Rinsing (not soaking) makes rice fluffy -- Concept 31. Slicing changes garlic and onion flavor -- Concept 32. Chile heat resides in pith and seeds -- Concept 33. Bloom spices to boost their flavor -- Concept 34. Not all herbs are for cooking -- Concept 35. Glutamates, nucleotides add meaty flavor -- Concept 36. Emulsifiers make smooth sauces -- Concept 37. Speed evaporation when cooking wine -- Concept 38. More water makes chewier bread -- Concept 39. Rest dough to trim kneading time -- Concept 40. Time builds flavor in bread -- Concept 41. Gentle folding stops tough quick breads -- Concept 42. Two leaveners are often better than one -- Concept 43. Layers of butter makes flaky pastry -- Concept 44. Vodka makes pie dough easy -- Concept 45. Less protein makes tender cakes, cookies -- Concept 46. Creaming butter helps cakes rise -- Concept 47. Reverse cream for delicate cakes -- Concept 48. Sugar changes texture (and sweetness) -- Concept 49. Sugar and time makes fruit juicer -- Concept 50. Cocoa powder delivers big flavor -- Equipping your kitchen -- Cookware materials -- What about nonstick pans? -- Knife basics -- Emergency ingredient substitutions -- Food safety -- Conversions and equivalents.

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COMMUNITY REVIEWS

Why didn't they teach me this in School? submitted by ssmyth on June 28, 2013, 6:17pm First they cover the basics and then they cover many, many concepts with the scientific background of why it works. Fascinating! I wish that someone would teach this as a class. I also LOVE all of the experiments - like, does the temp of your butter matter when creaming with sugar? Also - what kind of flour to use and on and on. Great stuff it here. I think I will need to buy it for reference. Also over 400 recipes.

great basic cook book submitted by CParrish on July 13, 2014, 11:56am This is one of my go-to cookbooks. If you don't know how to do it, this book can explain it. I have it as an eBook.

Love this book! submitted by Kimberlyrol on July 27, 2015, 10:03pm What other book tells you the WHYs of a recipe and how it's done? I love this book because it explains these things so I understand what the purpose of certain tasks, temperatures, ingredients and quantities are.

Useful principles submitted by willow on July 16, 2016, 7:41am This is a book that highlights some "big ideas" in cooking without having the typically hair-splitting precision of the ATK recipes. It can help you resolve some issues -- such as beans that don't cook despite hours on the stove, or how to make your stews more "savory" tasting -- without needing to use their specific recipes.

science of good cooking submitted by maywang on June 26, 2021, 4:43pm science of good cooking

Wonderful submitted by Mtadams on August 8, 2023, 6:31am A great cooking book that goes over general concepts that you can apply to any dish you are making.

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PUBLISHED
Brookline, MA : America's Test Kitchen, c2012.
Year Published: 2012
Description: xvii, 486 p. : ill. (some col.) ; 27 cm.
Language: English
Format: Book

ISBN/STANDARD NUMBER
9781933615981
1933615982

ADDITIONAL CREDITS
Crosby, Guy.
America's Test Kitchen (Firm)

SUBJECTS
Cooking.
Food.
Cookbooks.