Ebook The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
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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)
Ebook The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks)
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About the Author
Cook’s Illustrated is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. America’s Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Series: Cook's Illustrated Cookbooks
Hardcover: 504 pages
Publisher: Cook's Illustrated; First Edition edition (October 1, 2012)
Language: English
ISBN-10: 1933615982
ISBN-13: 978-1933615981
Product Dimensions:
9.1 x 1.3 x 10.6 inches
Shipping Weight: 4.1 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
903 customer reviews
Amazon Best Sellers Rank:
#15,814 in Books (See Top 100 in Books)
Especially the one about cooking beef at low temperatures, and then searing. Everything you know about cooking isn't wrong, but it can stand some modern day tweaking, supported by impartial experimentation. This is a cook book for those of us who actually read instruction manuals. I never liked cooking because my instruction has always been given without much reasoning. That never worked for me in school, and it never worked for me after school. I am mostly self-taught in everything, and Cook's Illustrated approaches teaching/learning the same way I do. And because they did the research and experimentation, and explain in great detail how and why things work, you can trust that their recipes are complete and foolproof. You may ultimately prefer a different recipe for the dish, but making theirs will teach you how to improve yours. I am reading through it, making note of how they do things I want to try, and then referring back to the book for the cooking details when I make the dish. I also have their pressure cooking book and have made several of those dishes. The science book does not cover pressure cooking, but they explain the how and why in every one of their recipes.
Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a no brainer. Needless to say I had high expectations going in, and this book did not disappoint.I'm an avid cook, and while I've had great success with certain types of food, I've been frustrated by inconsistent results in others. (I can't seem to get a consistently moist pot-roast -- reason: my cooking temperature was probably too high; wrong cut of meat + oven braising is better than stovetop since it heats more evenly in more directions)The Science of Good Cooking breaks down why food cooks a certain way, and which techniques are best for what purpose. The book is organized into 50 concepts with recipes reinforcing each concept. There's a section called "why this works" following each recipe, which breaks down the science behind each step -- for instance why use a certain type of marinade, cooking technique, take extra steps, etc to achieve a desired outcome. It's nice that it's not just a list of recipes.Experiments back each concept. Meats were weighed, measured, smashed to determine tenderness, and moisture loss. They came up with a range of ideal resting times for various meats based on actually measuring the amount of juices lost at various times, and they sent food to the science lab to analyze their structure. They even stuck bones on mashed potatoes to test out whether keeping bones on makes food taste better. This book debunked some assumptions I had (acid does not actually make food more tender), and helped me understand other ones better - why salt directly applied on skin makes it more crispy, but if you brined the skin you'd get a different outcome. I also learned that the direction you cut your onion affects its taste - obvious in retrospect, but I never thought about that!I was disappointed I couldn't see a table of contents before purchase, so here are the 50 concepts you will find within the book -1. Gentle Heat Prevents Overcooking2. High Heat Develops Flavor3. Resting Meat Maximizes Juiciness4. Hot Food Keeps Cooking5. Some Proteins Are Best Cooked Twice6. Slow Heating Makes Meat Tender7. Cook Tough Cuts Beyond Well Done8. Tough Cuts Like a Covered Pot9. A Covered Pot Doesn't Need Liquid10. Bones Add Flavor, Fat, and Juiciness11. Brining Maximizes Juiciness in Lean Meats12. Salt Makes Meat Juicy and Skin Crisp13. Salty Marinades work best14. Grind Meat at Home for Tender Burgers15. A Panade Keeps Ground Meat Tender16. Create Layers for a Breading That Sticks17. Good Frying is All About Oil Temperature18. Fat Makes Eggs Tender19. Gentle Heat Guarantees Smooth Custards20. Starch Keeps Eggs from Curdling21. Whipped Egg Whites Need Stabilizers22. Starch Helps Cheese Melt Nicely23. Salting Vegetables Removes Liquid24. Green Vegetables Like it Hot -- Then Cold25. All Potatoes Are Not Created Equal26. Potato Starches Can Be Controlled27. Precooking Makes Vegetables Firmer28. Don't Soak Beans -- Brine 'Em29. Baking Soda Makes Beans and Grains Soft30. Rinsing (Not Soaking) Makes Rice Fluffy31. Slicing Changes Garlic and Onion Flavor32. Chile Heat Resides in Pith and Seeds33. Bloom Spices to Boost Their Flavor34. Not All Herbs Are for Cooking35. Glutamates, Nucleotides Add Meaty Flavor36. Emulsifiers Make Smooth Sauces37. Speed Evaporation When Cooking Wine38. More Water Makes Chewier Bread39. Rest Dough to Trim Kneading Time40. Time Builds Flavor in Bread41. Gentle Folding Stops Tough Quick Breads42. Two Leaveners Are Often Better Than One43. Layers of Butter Makes Flaky Pastry44. Vodka Makes Pie Dough Easy45. Less Protein Makes Tender Cakes, Cookies46. Creaming Butter Helps Cakes Rise47. Reverse Cream for Delicate Cakes48. Sugar Changes Texture (and Sweetness)49. Sugar and Time Makes Fruit Juicer50. Cocoa Powder Delivers Big FlavorThe only thing I would have loved was a trouble shooting / Q&A section - e.g. How do you keep meat from cooling too much when you rest it?Overall a great book if you want to improve your cooking technique, and also if you just want to learn more about why things behave the way they do!Update: Looks like "Look inside" is now available for this book so there's finally a table of contents! :) Since I've been cooking with the new concepts in mind, I'm happy with how my meat dishes (especially the stews) are turning out. I also tried using vodka instead of water to make pie crust (with the tip of putting a heated pan under the pie pan) and the pie crust turned out flaky and delicious as promised.
I think it is time for Cook's Illustrated to come up with some new recipes and factoids - Or maybe I just buy too many of their cookbooks. This cookbook is just a repackaging of their same old information with no photographs. There are lots of lovely drawings, but I like seeing pictures of the at least some of the finished product. If you have even ONE Cook's Illustrated Cookbook, you do not need to buy this one. The only reason I did not give it one or two stars is I felt that it would be unfair. Even though the recipes are over-used, they are good recipes with good directions.
This is a fantastic cookbook. It's also a wonderfully entertaining education on the hows and whys - the science - of cooking. Every recipe I've tried has turned out well - and has taught me something. I own a hard-cover copy, and it has a place of honor on my kitchen bookshelf.Then I bought the Kindle edition. Whoever formatted this book for Kindle has done a superlative job. The formatting actually enhances the reading experience.For example - you are reading an early chapter entitled The Science of the Senses. In the first section (The Five Tastes) there's an interesting discussion of the fifth "taste," umami flavor. You can just read this and go on to the next section on How Taste Works. Or, if you want to understand umami a little more, you can follow the links in that first section to an in-depth discussion of glutamate and nucleotide levels in foods. This is Concept 35 - a section that is more than half-way through the book and yet meshes perfectly with what you read in that introductory chapter. The Concept ends with three recipes specifically engineered to show the best use of glutamate and nucleotides to produce rich meaty flavors -- AND with links to two additional recipes from yet another section of the book that also illustrate techniques associated with enhancing meaty flavors. It's a seamless reading experience that has you wandering through all different parts of this book.When I first did this, I became a little alarmed. How was I ever going to find the recipes again? Have no fear. There is a complete and interactive table of contents. You can readily navigate to each of the "Science of.." chapters, or pick out one of the 50 Concepts and go directly there. In addition, there is a specific page of links that just lists all the recipes. So if you want to cook - hey, it works as a cookbook!The Ebook version of The Science of Good Cooking reminds me of those "Choose your Own Adventure" stories - each time you dip in, you can follow a different path through. Kudos to the editors at America's Test Kitchen.Edited to add:The images in the book were clear, dark enough, and large enough be viewed very easily on my Kindle paperwhite. Tables were always correctly formatted, and fit the pages. The whole thing looked amazingly NICE and professional. Would that other ebooks looked so good!
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