num_pages: 504
description: 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 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.
language: English
title: Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients
publisher: Cook's Illustrated