By The Editors of America's Test Kitchen and Guy Crosby (Author) Ph.D,Cook's Illustrated
ISBN-10: 1933615982
ISBN-13: 9781933615981
free up a life of winning cooking with this groundbreaking new quantity from the editors of Cook's Illustrated, the journal that placed nutrition technological know-how at the map. geared up round 50 middle rules our try chefs use to improve foolproof recipes, The technology of fine Cooking is an intensive new method of instructing the basics of the kitchen. Fifty detailed experiments from the try out kitchen deliver the technological know-how to lifestyles, and greater than four hundred landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, vintage Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate all the easy rules at paintings. those experiments diversity from basic to playful to leading edge - displaying you why you have to fold (versus stir) batter for chewy truffles, why you whip egg whites with sugar, and why the easy addition of salt could make meat juicy. a life of event is not the prerequisite for changing into an exceptional cook dinner; wisdom is. examine this as an owner's guide to your kitchen.
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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 Cookbooks) by The Editors of America's Test Kitchen and Guy Crosby (Author) Ph.D,Cook's Illustrated
by Ronald
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