The Science of Good Cooking

In stock
SKU
CH67
Special Price $19.99 Regular Price $40.00
- +

Buy together

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, and Perfect 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.

Details

Recipes: 400
Format: Hardcover
Pages: 504
Item Number: CH67
Item Weight: 4.1 pounds


This item must be returned within 6 months of the purchase or ship date.
See return policy for details.

Shipping

Shipping: Standard shipping ships within 2-3 days.

Need it faster? Choose expedited shipping at checkout.

FREE SHIPPING on all orders over $40

Terms and Conditions: One coupon code per ATK Shop order (includes All-Access Member free shipping and select additional offers).