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epub | 41.63 MB | English | Isbn: 9781940352459 | Author: America's Test Kitchen, Guy Crosby (Editor) | Year: 2016
About ebook : Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients
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.
Category: Awards, Science & Technology, Cookbooks, Food & Wine, Engineering, Chemistry, Cooking Fundamentals & Reference, General & Miscellaneous Cooking, Applied Science, Mechanical Engineering & Dynamics, Chemistry - General & Miscellaneous, Physical & Theoretical Chemistry, Science Experiments - General & Miscellaneous, Thermodynamics, Beginner's Cooking & Fundamentals, Cooking - General & Miscellaneous, Cooking & Food Reference, Cooking basics and fundamentals, Cooking->General and miscellaneous, Cooking->Methods, 2017 James Beard Book Award Nominees
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