The Science of Good Cooking is popular PDF and ePub book, written by Cook's Illustrated in 2012-10-01, it is a fantastic choice for those who relish reading online the Cooking genre. Let's immerse ourselves in this engaging Cooking book by exploring the summary and details provided below. Remember, The Science of Good Cooking can be Read Online from any device for your convenience.
The Science of Good Cooking Book PDF Summary
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.
Detail Book of The Science of Good Cooking PDF
- Author : Cook's Illustrated
- Release : 01 October 2012
- Publisher : America's Test Kitchen
- ISBN : 9781936493463
- Genre : Cooking
- Total Page : 504 pages
- Language : English
- PDF File Size : 19,7 Mb
If you're still pondering over how to secure a PDF or EPUB version of the book The Science of Good Cooking by Cook's Illustrated, don't worry! All you have to do is click the 'Get Book' buttons below to kick off your Download or Read Online journey. Just a friendly reminder: we don't upload or host the files ourselves.
