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Bindng
Cooks Science: How to Unlock Flavor in 50 of our Favorite Ingredients
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In Cooks Science, the allnew companion to the New York Timesbestselling The Science of Good Cooking, Americas 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 Cooks Illustrated, and the bestselling The Science of Good Cooking, comes an allnew companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cooks 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, fullpage color illustrations, giving indepth 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 meatytasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.