Cook's science : how to unlock flavor in 50 of our favorite ingredients
(Book)

Includes bibliographical references (pages 441-449) and index.

From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes ana ll-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 on to 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, "familytrees" of ingredients, and cooking techniques like sousvide, 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."

cc,2016-11-28,TB