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Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients, by The Editors at Cook's Illustrated
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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.
�����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.
- Sales Rank: #14969 in Books
- Published on: 2016-10-04
- Released on: 2016-10-04
- Original language: English
- Number of items: 1
- Dimensions: 10.75" h x 1.13" w x 9.00" l, 1.25 pounds
- Binding: Hardcover
- 504 pages
About the Author
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is the home�to more than three-dozen full-time cooks and product testers. America’s Test Kitchen publishes two magazines,�Cook’s Illustrated�and�Cook’s Country, with a combined 1.3 million+ subscribers, and dozens of top-selling cook- books. We have�published more than 145 cookbooks, and that number continues to grow with many new books in development.
Most helpful customer reviews
69 of 70 people found the following review helpful.
Great for understanding ingredient fundamentals and how to use them better!
By Pokin
I bought the The Science of Good Cooking (Cook's Illustrated Cookbooks) 4 years ago, and to date it remains one of my favourite cookbooks. I find myself reviewing the techniques repeatedly.
Cook’s Science is a new book from Cooks Illustrated. Instead of covering 50 techniques, e.g. “Gentle Heat Prevents Overcooking”, and “Salting Vegetables removes liquid”, this book covers 50 ingredients and their characteristics and best uses. They are:
1. Short Loin
2. Flank
3. Pork Loin
4. Pork Shoulder
5. Pork Belly
6. Chicken Breast
7. Chicken Wings
8. Lamb
9. White Fish
10. Salmon
11. Shrimp
12. Scallops
13. Lobster
14. Tofu
15. Eggs
16. Cream
17. Butter
18. Yogurt
19. Goat Cheese
20. Parmesan
21. Green Beans
22. Sweet Potatoes
23. Cauliflower
24. Mushrooms
25. Kale
26. Cabbage
27. Tomatoes
28. Garlic
29. Onions
30. Ginger
31. Dried Chiles
32. Apples
33. Strawberries
34. Oranges
35. Coconut
36. Pasta
37. Whole-Wheat-Flour
38. Brown Rice
39. Cornmeal
40. Oats
41. Quinoa
42. Cannellini Beans
43. Lentils
44. Olive Oil
45. Stock
46. Red Wine
47. Honey
48. Balsamic Vinegar
49. Bittersweet Chocolate
50. Almonds
As always, the test lab uses a very scientific approach, bringing in machinery such as moisture and texture analyzers to see if the food objectively really is as chewy or moist afterwards as we think. I liked too that this book took more time to go into how base level ingredients - proteins, carbohydrates, water and their distribution might impact whether food tastes sour or mushy, crispy or soggy.
In terms of the actual ingredients themselves - I’m learning a tonne! A real keeper was knowing that meat actually sears better and is tastier if you cook it straight from frozen rather than defrosted (of course fresh, never frozen trumps all!) Or knowing that foods like cauliflower have a sweet spot in cooking time to bring out the nutty flavour. Or confirmation that fresh ginger makes meat mushy. I like ginger’s tenderizing effect on say, Korean beef marinade, but I was unpleasantly surprised to find sous vide meat with a ginger marinade made the meat really mushy. Reason : ginger contains an enzyme called zingibain that breaks down collagen in the meat over time.
Speaking of sous vide, I’m happy to see this book make more reference to this technique, as I’ve incorporated sous vide cooking into my daily routine much more frequently.
As always, each chapter is broken down by first giving an overview of the ingredient, a test lab experiment (for example, how to best fry white fish and preventing it from sticking on a non-stick pan? Answer : use vegetable oil, not spray on a very hot pan), as well as a number of lab tested recipes for that ingredient. There was a good variety of recipes with a mix of classics and international, as well as a DIY section for making your own bacon, tofu, and jams.
Overall, I think both books are well worth having, one to learn the best techniques, the other to learn the base characteristics of your cooking ingredients. I’m already sure I’ll be gifting this book to many of my foodie friends :)
12 of 12 people found the following review helpful.
Redundancy Rules Cooks Science
By Papillon Sails
Cooks Science was a disappointment because (1) the recipes are repeats of those published in The Complete America's Test Kitchen Cookbook and (2) because they repeat the same information verbatim in the "How the Science Works" section, the "Test Kitchen Experiment" and the preface to each recipe. They could have cut the text by 2/3 and had the same information. If you have any of their other books, save your money and avoid this one.
11 of 12 people found the following review helpful.
Explains the how and why of great recipies.
By x
If you want to know what works best and why, this is for you. Even if you choose to ignore their recipes, the results of their tests are fascinating, practical, and helpful for avoiding mistakes. Most cookbooks concentrate on the "how", this one tells you the secrets of the "why". If you are only going to own two cookbooks, this should be one of them.
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