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The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen Cover Image Book Book

The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen

Crosby, Guy, (editor.). Newhouse, Michael, (illustrator.). Burgoyne, John (Illustrator), (illustrator.). America's Test Kitchen (Firm) (Added Author).

Summary: In this radical new approach to home cooking, science is used to explain what goes on in the kitchen. Unlike other food science books, this is a direct and practical connection between the science and the cooking divided into 50 core principles.

Item details

  • ISBN: 9781933615981
  • ISBN: 1933615982
  • Physical Description: xvii, 486 pages : illustrations ; 27 cm
    print
  • Publisher: Brookline, Massachusetts : America's Test Kitchen, [2012]

Contents / Notes

Bibliography, etc. Note: Includes bibliographical references (pages 451-453) and index.
Formatted Contents Note: Preface by Christopher Kimball -- Welcome to America's Test Kitchen -- Recipes -- Introduction -- 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 -- Concept 1. Gentle heat prevents overcooking -- Concept 2. High heat develops flavor -- Concept 3. Resting meat maximizes juiciness -- Concept 4. Hot food keeps cooking -- Concept 5. Some proteins are best cooked twice -- Concept 6. Slow heating makes meat tender -- Concept 7. Cook tough cuts beyond well-done -- Concept 8. Tough cuts like a covered pot -- Concept 9. A covered pot doesn't need liquid -- Concept 10. Bones add flavor, fat, and juiciness -- Concept 11. Brining maximizes juiciness in lean meats -- Concept 12. Salt makes meat juicy and skin crisp -- Concept 13. Salty marinades work best -- Concept 14. Grind meat at home for tender burgers -- Concept 15. A panade keeps ground meat tender -- Concept 16. Create layers for a breading that sticks -- Concept 17. Good frying is all about oil temperature -- Concept 18. Fat makes eggs tender -- Concept 19. Gentle heat guarantees smooth custards -- Concept 20. Starch keeps eggs from curdling -- Concept 21. Whipped egg whites need stabilizers -- Concept 22. Starch helps cheese melt nicely -- Concept 23. Salting vegetables removes liquid -- Concept 24. Green vegetables like it hot -- then cold -- Concept 25. All potatoes are not created equal -- Concept 26. Potato starches can be controlled -- Concept 27. Precooking makes vegetables firmer -- Concept 28. Don't soak beans -- brine 'em -- Concept 29. Baking soda makes beans and grains soft -- Concept 30. Rinsing (not soaking) makes rice fluffy -- Concept 31. Slicing changes garlic and onion flavor -- Concept 32. Chile heat resides in pith and seeds -- Concept 33. Bloom spices to boost their flavor -- Concept 34. Not all herbs are for cooking -- Concept 35. Glutamates, nucleotides add meaty flavor -- Concept 36. Emulsifiers make smooth sauces -- Concept 37. Speed evaporation when cooking wine -- Concept 38. More water makes chewier bread -- Concept 39. Rest dough to trim kneading time -- Concept 40. Time builds flavor in bread -- Concept 41. Gentle folding stops tough quick breads -- Concept 42. Two leaveners are often better than one -- Concept 43. Layers of butter makes flaky pastry -- Concept 44. Vodka makes pie dough easy -- Concept 45. Less protein makes tender cakes, cookies -- Concept 46. Creaming butter helps cakes rise -- Concept 47. Reverse cream for delicate cakes -- Concept 48. Sugar changes texture (and sweetness) -- Concept 49. Sugar and time makes fruit juicer -- Concept 50. Cocoa powder delivers big flavor -- Equipping your kitchen -- Cookware materials -- What about nonstick pans? -- Knife basics -- Emergency ingredient substitutions -- Food safety -- Conversions and equivalents.

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Genre: Livres de cuisine.
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Currently available copies

  • 9 out of 10 copies are currently available at PINES.

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  • 0 current holds on 10 total copies.
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Library System: Library Branch Name
Call Number / Copy Notes Barcode Shelving Location Status  
Athens Regional Library System:
      Athens-Clarke County Library 		NONFIC 641.3 SCIENCE ( Send Text)
 31001008531171 NONFICTION Available
Clayton County Library System:
      Forest Park Branch 		641.3 SCIENCE ( Send Text)
 31012003766704 STACKS Available
Clayton County Library System:
      Morrow Branch 		641.3 SCIENCE ( Send Text)
 31012003766829 STACKS Available
Clayton County Library System:
      Riverdale Branch 		641.3 SCIENCE ( Send Text)
 31012003766852 STACKS Available
Dougherty County Public Library:
      Central Branch 		641.3 CROSBY, GUY ( Send Text)
 31018903158165 NONFIC Available
Greater Clarks Hill Regional Library:
      Columbia County Library 		641.3 SCI ( Send Text)
 31100001102160 Adult Books Checked out
Houston County Public Library:
      Perry Branch Library 		641.3 CRO ( Send Text)
 3102800790587 ADULT Available
Live Oak Public Libraries:
      Port City Library 		641.3 SCIE ( Send Text)
 50539040139178 NONFIC Available
Newton County Library System:
      Covington Branch Library 		641.3 CROSBY ( Send Text)
 31036001533345 ADULT Available
Newton County Library System:
      Porter Memorial Branch Library 		641.3 CROSBY ( Send Text)
 31036001533352 ADULT Available

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