If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, withing 24 hours on weekdays.
Customer service
All questions about your order, return and delivery must be sent to our customer service team by e-mail at yourstore@yourdomain.com
Sale & Press
If you are interested in selling our products, need more information about our brand or wish to make a collaboration, please contact us at press@yourdomain.com
Help
If you have any questions, you are always welcome to contact us. We'll get back to you as soon as possible, withing 24 hours on weekdays.
Customer service
All questions about your order, return and delivery must be sent to our customer service team by e-mail at yourstore@yourdomain.com
Sale & Press
If you are interested in selling our products, need more information about our brand or wish to make a collaboration, please contact us at press@yourdomain.com
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.
The book gives a lot of useful flavor insights, but I expected a bit more depth on each ingredient. It's great for beginners, but as someone who cooks a lot, I found it a bit basic. Still, I've picked up a few useful tricks!
D
Daniel Kim
Minor Issues with Delivery
The book is great and has plenty of insightful information, but it took longer to arrive than I expected. The packaging was also a bit bent when it got here. Still, the content is solid, so I can't complain too much!
L
Lila Thompson
A Must-Have for Food Lovers
If you love cooking, this book is a must-have! The way it explains how to unlock flavors is so approachable. It's helped me make my dishes pop more than ever before, especially with meats and spices. I’ve got my friends asking for my secret!
A
Aisha Patel
Cooks Science is a Delight
What a delightful read! I love how Cook's Science presents flavors in a scientific way. The ingredient exploration makes me excited to try new recipes. I especially loved the section on citrus fruits; I never knew I could do so much with them!
M
Maria Gonzalez
Unlocking Flavor Has Never Been Easier!
I bought this book for my cooking class and it's been fantastic! The section on herbs really helped me understand how to enhance my dishes, especially with the tips on flavor pairing. Each ingredient is broken down in a way that's super easy to follow, and now I feel like a pro!
For MAP (Minimum Advertised Price) violations and Intellectual Property (IP) or Trademark concerns, please contact:
support@ergodebooks.com
⚠️ California Proposition 65 Warning: Some products sold on this website may expose you to chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, visit www.P65Warnings.ca.gov.
