Free Ebook Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients
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Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients
Free Ebook Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients
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About the Author
Cook’s Illustrated is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. America’s Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Hardcover: 504 pages
Publisher: Cook's Illustrated (October 4, 2016)
Language: English
ISBN-10: 1940352452
ISBN-13: 978-1940352459
Product Dimensions:
9 x 1.1 x 10.8 inches
Shipping Weight: 4.1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
61 customer reviews
Amazon Best Sellers Rank:
#58,802 in Books (See Top 100 in Books)
I bought the The Science of Good Cooking (Cook's Illustrated Cookbooks) 4 years ago, and to date it remains one of my favourite cookbooks. I find myself reviewing the techniques repeatedly.Cook’s Science is a new book from Cooks Illustrated. Instead of covering 50 techniques, e.g. “Gentle Heat Prevents Overcookingâ€, and “Salting Vegetables removes liquidâ€, this book covers 50 ingredients and their characteristics and best uses. They are:1. Short Loin2. Flank3. Pork Loin4. Pork Shoulder5. Pork Belly6. Chicken Breast7. Chicken Wings8. Lamb9. White Fish10. Salmon11. Shrimp12. Scallops13. Lobster14. Tofu15. Eggs16. Cream17. Butter18. Yogurt19. Goat Cheese20. Parmesan21. Green Beans22. Sweet Potatoes23. Cauliflower24. Mushrooms25. Kale26. Cabbage27. Tomatoes28. Garlic29. Onions30. Ginger31. Dried Chiles32. Apples33. Strawberries34. Oranges35. Coconut36. Pasta37. Whole-Wheat-Flour38. Brown Rice39. Cornmeal40. Oats41. Quinoa42. Cannellini Beans43. Lentils44. Olive Oil45. Stock46. Red Wine47. Honey48. Balsamic Vinegar49. Bittersweet Chocolate50. AlmondsAs always, the test lab uses a very scientific approach, bringing in machinery such as moisture and texture analyzers to see if the food objectively really is as chewy or moist afterwards as we think. I liked too that this book took more time to go into how base level ingredients - proteins, carbohydrates, water and their distribution might impact whether food tastes sour or mushy, crispy or soggy.In terms of the actual ingredients themselves - I’m learning a tonne! A real keeper was knowing that meat actually sears better and is tastier if you cook it straight from frozen rather than defrosted (of course fresh, never frozen trumps all!) Or knowing that foods like cauliflower have a sweet spot in cooking time to bring out the nutty flavour. Or confirmation that fresh ginger makes meat mushy. I like ginger’s tenderizing effect on say, Korean beef marinade, but I was unpleasantly surprised to find sous vide meat with a ginger marinade made the meat really mushy. Reason : ginger contains an enzyme called zingibain that breaks down collagen in the meat over time.Speaking of sous vide, I’m happy to see this book make more reference to this technique, as I’ve incorporated sous vide cooking into my daily routine much more frequently.As always, each chapter is broken down by first giving an overview of the ingredient, a test lab experiment (for example, how to best fry white fish and preventing it from sticking on a non-stick pan? Answer : use vegetable oil, not spray on a very hot pan), as well as a number of lab tested recipes for that ingredient. There was a good variety of recipes with a mix of classics and international, as well as a DIY section for making your own bacon, tofu, and jams.Overall, I think both books are well worth having, one to learn the best techniques, the other to learn the base characteristics of your cooking ingredients. I’m already sure I’ll be gifting this book to many of my foodie friends :)
Cooks Science was a disappointment because (1) the recipes are repeats of those published in The Complete America's Test Kitchen Cookbook and (2) because they repeat the same information verbatim in the "How the Science Works" section, the "Test Kitchen Experiment" and the preface to each recipe. They could have cut the text by 2/3 and had the same information. If you have any of their other books, save your money and avoid this one.
If you want to know what works best and why, this is for you. Even if you choose to ignore their recipes, the results of their tests are fascinating, practical, and helpful for avoiding mistakes. Most cookbooks concentrate on the "how", this one tells you the secrets of the "why". If you are only going to own two cookbooks, this should be one of them.
I have A LOT of cookbooks and chef textbooks. This is an attempt to explain some science behind cooking 50 ingredients, however very little of the information in this book is valuable when it comes to cooking. If you have any experience following recipes or watching the Food Network, you are already at a higher level than this book was written. Save your money. I enjoyed "The Professional Chef" by the Culinary Institute of America. It gives you real information of why's and how's as well as ingredient matching, designing your recipes, and techniques when cooking. It's a go to when a recipe calls for something I haven't had much experience with.
I've only made one recipe out of this book so far, the gingerbread, but it turned out fantastic. There are no pictures except for diagrams and charts explaining the properties of the specific ingredients, but that's probably because there just isn't any room! Each extremely detailed recipe is preceded by about 3-4 paragraphs in which they explain their process of reaching the perfect recipe. A great buy at any price.
This is beyond "I love it". I think this is the best book ever written about foods and their results of cooking. I have read this book from cover to cover and it is a great reference book and number one in my cooking library. This would make a wonderful gift to a beginning cook as well as a seasoned chef. WAY MORE than 5 stars. Its a 10 at least.
Fabulous!!! Just what you'd hope for in this comprehensive, engaging, smart, and enticing book. Purchased for my sweetheart and he just poured over it the minute he opened it. Beautifully bound and presented too. Recipies look fantastic and we can't wait to try!
I have to admit to ordering both books by the authors. The important facts ate covered in each book but different recipes . Everything I have tried has been successful. Yeah!!!
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