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The Science of Good Cooking: Master - Hardcover, by The Editors of - Very Good u

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US $17.60
ApproximatelyAU $26.80
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Very good
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eBay item number:126977388375
Last updated on 28 Jul, 2025 09:54:18 AESTView all revisionsView all revisions

Item specifics

Condition
Very good: A book that does not look new and has been read but is in excellent condition. No obvious ...
Type
Hardcover
ISBN
9781933615981

About this product

Product Identifiers

Publisher
America's Test Kitchen
ISBN-10
1933615982
ISBN-13
9781933615981
eBay Product ID (ePID)
117235706

Product Key Features

Book Title
Science of Good Cooking : Master 50 Simple concepts to Enjoy a Lifetime of Success in the Kitchen
Number of Pages
504 Pages
Language
English
Topic
Reference, General, Methods / General, Methods / Baking
Publication Year
2012
Illustrator
Yes
Genre
Cooking
Author
Guy Crosby
Format
Hardcover

Dimensions

Item Height
1.3 in
Item Weight
64.6 Oz
Item Length
10.7 in
Item Width
9.1 in

Additional Product Features

Intended Audience
Trade
LCCN
2012-012807
TitleLeading
The
Synopsis
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, andPerfect 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., 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 asOld-Fashioned Burgers, Classic Mashed Potatoes,andPerfect 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.
LC Classification Number
TX651.S375 2012

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5.0
19 product ratings
  • 19 users rated this 5 out of 5 stars
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  • by nelbe-83
    08 Dec, 2021Top favourable review

    Why kyou need this book.

    This volume is the best, easiest, most comprehensive source for HOW IT WORKS FOR OVER 100 TECNICAL CONSEPTS THAT YIELD: gOODcOOKING.

    Verified purchase: YesCondition: Pre-ownedSold by: second.sale

  • by 1114ocd
    28 Oct, 2021

    Helpful Reference

    Nice info - I always look for cooking tips/recommendations with easy to understand explanations. I have quite a collection of cookbooks, and reference cookbooks are the ones I turn to most often.

    Verified purchase: YesCondition: Pre-ownedSold by: betterworldbooks

  • by dan.crli.8b8ga4av
    14 Dec, 2021

    very appropriatly titled The Science of Good Cooking

    Very informative cook book concerning techniques and science of cooking with good recipes

    Verified purchase: YesCondition: Pre-ownedSold by: edal7955

  • by dokgay
    06 Aug, 2021

    Valuable reference

    Great resource and reference for a culinary enthusiast! Thank you Chef Gordon Ramsay for recommending this book as a reference.

    Verified purchase: YesCondition: Pre-ownedSold by: goodwill_of_oc

  • by n8QetlfHQSe@Deleted
    27 May, 2020

    It's heavy but all good material.

    I'f you're into cooking and science this is a must read. I can't put it down.

    Verified purchase: YesCondition: Pre-ownedSold by: thrift.books

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