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Cook's science : how to unlock flavor in 50 of our favorite ingredients / the editors at America's Test Kitchen and Guy Crosby.

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America's Test Kitchen, [2016]

Molecular gastronomy.

Food -- Experiments.

Food -- Sensory evaluation.

Thermodynamics.

9781940352459 (hc.)

Alternate title:

Cook's illustrated. Cook's science : how to unlock flavor in 50 of our favorite ingredients

America's Test Kitchen. Cook's science : how to unlock flavor in 50 of our favorite ingredients

xvii, 486 pages : illustrations ; 26 cm.

"300+ recipes engineered for success"--Cover.

"Make ingredients taste great"--Back cover.

Includes bibliographical references and index.

The science of measuring -- The science of time and temperature -- The science of heat and cold -- The science of the senses -- The science of tools and ingredients.

A companion to the bestselling The Science of Good Cooking. America's Test Kitchen deep dives into the science behind 50 of our favorite ingredients - and uses that science to make them taste their best. Each chapter studies a single ingredient, with topics such as salmon, eggs, strawberries, butter, parmesan, green beans, olive oil, mushrooms, cabbage, onions, ginger, coconut, cornmeal, balsamic vinegar, pork shoulder, apples, quinoa and dark chocolate, before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. 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.

America's Test Kitchen (Firm).

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