Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Guy Crosby Ph.D and Cook's Illustrated Magazine

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Notes about Recipes in this book

  • Thai grilled beef salad

    • SACarlson on June 28, 2019

      The ingredient proportions in the dressing recipe are all off. There are better recipes for Thai beef salad out there, so I would skip this one.

  • Asian-style sweet potato salad

    • hillsboroks on November 18, 2016

      This is a fabulous salad and a great way to change up how you serve sweet potatoes. I used the red skinned sweet potatoes and followed the recipe exactly the first time but didn't like the way the pea pods lost their crunch when added to the steamer pan with the sweet potatoes. So the second time I made this I simply blanched the pea pods in a separate pot of boiling water for 30 seconds and then plunged them into an ice water bath. Then I waited to add them and a few chopped green onions to the salad until the sweet potatoes were fully chilled. This worked great. Everyone who has tasted this salad has asked for the recipe.

  • Carrot-ginger soup

    • bching on October 29, 2017

      The use of carrot juice makes for a fresh tasting, delicious soup

  • Overnight kale salad with sweet potatoes and pomegranate vinaigrette

    • purrviciouz on November 27, 2019

      I like this salad but the dressing is a bit sweet for me. I would make this again but I'd use a more bold and less sweet dressing like balsamic vinaigrette.

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  • ISBN 10 1940352452
  • ISBN 13 9781940352459
  • Published Oct 04 2016
  • Format Hardcover
  • Page Count 504
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated

Publishers Text

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 them: 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.

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