The Science of Good Cooking Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
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Master 50 simple concepts to ensure success in the kitchen.
Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the
magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof
recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique
experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such
as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic
principles at work. These experiments range from simple to playful to innovative - showing you why you should fold
(versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can
make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this
as an owner's manual for your kitchen.