Cook s Science

Cook s Science
Author: THE EDITORS AT COOK'S ILLUSTRA,Guy Crosby
Publsiher: America's Test Kitchen
Total Pages: 504
Release: 2016
ISBN 10: 1940352452
ISBN 13: 9781940352459
Language: EN, FR, DE, ES & NL

Cook s Science Book Review:

This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.

The Science of Good Cooking

The Science of Good Cooking
Author: Anonim
Publsiher: Americas Test Kitchen
Total Pages: 486
Release: 2012
ISBN 10: 9781933615981
ISBN 13: 1933615982
Language: EN, FR, DE, ES & NL

The Science of Good Cooking Book Review:

Collects tips and advice on cooking and provides answers to common culinary questions, including how to melt cheese well and how to create flaky pastry.

The Science of Good Cooking

The Science of Good Cooking
Author: Cook's Illustrated
Publsiher: America's Test Kitchen
Total Pages: 504
Release: 2012-10-01
ISBN 10: 1936493462
ISBN 13: 9781936493463
Language: EN, FR, DE, ES & NL

The Science of Good Cooking Book Review:

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.

What Einstein Didn t Know

What Einstein Didn t Know
Author: Robert L. Wolke
Publsiher: Courier Corporation
Total Pages: 240
Release: 2014-03-05
ISBN 10: 0486793338
ISBN 13: 9780486793337
Language: EN, FR, DE, ES & NL

What Einstein Didn t Know Book Review:

From simple (How do magnets work?) to complex (Where does uranium get its energy?), this volume offers intriguing insights into scientific facts. Definitive accounts of workings behind everyday phenomena include related do-it-yourself experiments.

Cook Taste Learn

Cook  Taste  Learn
Author: Guy Crosby
Publsiher: Columbia University Press
Total Pages: 185
Release: 2019-12-10
ISBN 10: 0231550057
ISBN 13: 9780231550055
Language: EN, FR, DE, ES & NL

Cook Taste Learn Book Review:

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.

KitchenWise

KitchenWise
Author: Shirley O. Corriher
Publsiher: Scribner
Total Pages: 288
Release: 2020-11-17
ISBN 10: 1982140682
ISBN 13: 9781982140687
Language: EN, FR, DE, ES & NL

KitchenWise Book Review:

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers priceless cooking techniques and know-how based on her expansive understanding of food science. Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time and money, and let you know exactly what to do behind the stove. A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) Filled with more than 30 of Shirley’s favorite time-tested recipes, in KitchenWise readers learn how to cook more successfully, why certain ingredients work well together, and what makes good food great. Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your cooking.

The Science of Cooking

The Science of Cooking
Author: Stuart Farrimond
Publsiher: Penguin
Total Pages: 256
Release: 2017-09-19
ISBN 10: 1465470794
ISBN 13: 9781465470799
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Review:

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

Cook s Illustrated Baking Book

Cook s Illustrated Baking Book
Author: Cook's Illustrated
Publsiher: America's Test Kitchen
Total Pages: 518
Release: 2013-10-01
ISBN 10: 1936493780
ISBN 13: 9781936493784
Language: EN, FR, DE, ES & NL

Cook s Illustrated Baking Book Book Review:

Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine. The Cook’s Illustrated Baking Book has it all—definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.

The Flavor Equation

The Flavor Equation
Author: Nik Sharma
Publsiher: Chronicle Books
Total Pages: 352
Release: 2020-10-27
ISBN 10: 145218285X
ISBN 13: 9781452182858
Language: EN, FR, DE, ES & NL

The Flavor Equation Book Review:

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, SF Chronicle, LA Times, Serious Eats, New Yorker, Washington Post, and many more. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Cooking for Geeks

Cooking for Geeks
Author: Jeff Potter
Publsiher: "O'Reilly Media, Inc."
Total Pages: 488
Release: 2015-09-28
ISBN 10: 149192814X
ISBN 13: 9781491928141
Language: EN, FR, DE, ES & NL

Cooking for Geeks Book Review:

Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you "overclock" an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).

The Science of Food

The Science of Food
Author: Marty Jopson
Publsiher: Michael O'Mara Books
Total Pages: 329
Release: 2017-09-07
ISBN 10: 1782438637
ISBN 13: 9781782438632
Language: EN, FR, DE, ES & NL

The Science of Food Book Review:

In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule? And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers? From mindboggling microbiology to ingenious food processing techniques and gadgets, The Science of Food takes a look at the details that matter when it comes to what we eat and how we cook, and lays bare the science behind how it all works. By understanding the chemistry, physics and biology of the food we cook, buy and prepare, we can all become better consumers and happier cooks!

Salt Fat Acid Heat

Salt  Fat  Acid  Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 469
Release: 2017-04-25
ISBN 10: 1476753830
ISBN 13: 9781476753836
Language: EN, FR, DE, ES & NL

Salt Fat Acid Heat Book Review:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Author: J. Kenji López-Alt
Publsiher: W. W. Norton & Company
Total Pages: 960
Release: 2015-09-21
ISBN 10: 0393249867
ISBN 13: 9780393249866
Language: EN, FR, DE, ES & NL

The Food Lab Better Home Cooking Through Science Book Review:

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine
Author: Michael Brenner,Pia Sörensen,David Weitz
Publsiher: W. W. Norton & Company
Total Pages: 320
Release: 2020-10-20
ISBN 10: 0393634930
ISBN 13: 9780393634938
Language: EN, FR, DE, ES & NL

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine Book Review:

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

What Good Cooks Know

What Good Cooks Know
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 448
Release: 2016
ISBN 10: 1940352665
ISBN 13: 9781940352664
Language: EN, FR, DE, ES & NL

What Good Cooks Know Book Review:

"From foolproof techniques, including the best way to get a good sear on a steak and how to butterfly a chicken, to hundreds of invaluable product reviews, this one-stop reference has all the authority of the test kitchen's extensive tasting, testing, and recipe development protocols behind it. You'll also get tutorials on basic cooking skills and useful cooking science, 85 essential recipes (50 master recipes and 35 variations), and an extensive section of appendices packed with even more information."--

The Complete Summer Cookbook

The Complete Summer Cookbook
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 464
Release: 2020-04-21
ISBN 10: 1948703157
ISBN 13: 9781948703154
Language: EN, FR, DE, ES & NL

The Complete Summer Cookbook Book Review:

The only cookbook you'll need during the year's warmest months A hot day and hanging over your stove were never meant to be. When fresh produce beckons but you haven't much energy to respond, these recipes help you settle into a more relaxed kind of cooking designed to keep you and your kitchen cool. Untether yourself from the oven with make-ahead meals best served cold (or at room temp), like Poached Salmon with Cucumber and Tomato salad and Tzatziki. Fix-and-forget recipes like North Carolina-Style Pulled Pork made in the electric pressure cooker won't steam up the kitchen. Equally easy are dinner salads; we've got enough to keep them interesting and varied, from Shrimp and White Bean Salad with Garlic Toasts to Grilled Caesar Salad. Barely more effort are fresh summer recipes requiring the briefest stint in a pan, such as Beet and Carrot Noodle Salad with Chicken or Braised Striped Bass with Zucchini and Tomatoes. Ready to take the party outside? You'll find all you need for casual patio meals prepared entirely on the grill (from meat to veggies, even pizza). Throw a fantastic cookout with easy starters, frosty drinks, and picnic must-haves like Picnic Fried Chicken, Classic Potato Salad, and Buttermilk Coleslaw. Visited the farmers' market? Find ideas for main dishes as well as sides inspired by the seasonal bounty, plus the best fruit desserts worth turning on the oven for. To end your meal on a cooler note, turn to a chapter of icebox desserts and no-bake sweets.

The Complete Cook s Country TV Show Cookbook 10th Anniversary Edition

The Complete Cook s Country TV Show Cookbook 10th Anniversary Edition
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 704
Release: 2017-08
ISBN 10: 1940352932
ISBN 13: 9781940352930
Language: EN, FR, DE, ES & NL

The Complete Cook s Country TV Show Cookbook 10th Anniversary Edition Book Review:

Recipes from all ten seasons of the TV show Cook's country are captured into one colorful volume to teach you foolproof methods for making great American meals.

Cook s Country Eats Local

Cook s Country Eats Local
Author: Cook's Country
Publsiher: America's Test Kitchen
Total Pages: 320
Release: 2015-08-11
ISBN 10: 1940352290
ISBN 13: 9781940352299
Language: EN, FR, DE, ES & NL

Cook s Country Eats Local Book Review:

150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed. From the Trade Paperback edition.

Cook for Your Gut Health

Cook for Your Gut Health
Author: America's Test Kitchen
Publsiher: Unknown
Total Pages: 336
Release: 2021-04-06
ISBN 10: 1948703521
ISBN 13: 9781948703529
Language: EN, FR, DE, ES & NL

Cook for Your Gut Health Book Review:

Cook with flavor and flair (and ease) with nutritious, high-fiber meals that promote gut health, including 60 completely low-FODMAP recipes. There's good reason to eat with your gut in mind. A healthy gut optimizes digestion, but that's not where it ends; it's vital to helping us absorb nutrients, and plays a role in supporting our immunity and emotional health. We went to the kitchen to develop a collection of easy, satisfying ways to get in the vibrant vegetables, hearty grains, and optimal fiber that support the gut in meals like Eggs with Sweet Potato and Swiss Chard Hash, Miso-Ginger Soup with Halibut and Zucchini Noodles, and Turkey Meatballs with Lemony Wild Rice and Artichokes. These ATK recipes use only low-lactose dairy (but you can also make any recipe dairy-free), find creative ways to forgo often-irritating alliums without forgoing flavor, and can all be wheat-free (or even gluten-free): We focus on ancient grains in dishes like Quinoa Taco Salad and Curried Millet Pilaf with Almonds and Raisins, and offer gluten-free substitutions, if you need them, for good-for-you whole grains like barley and farro. In addition to 60 recipes that naturally fit low-FODMAP guidelines (the medically backed diet for common gut disorders like IBS), a grand majority of the remaining recipes provide customization instruction so you can adapt them to be low-FODMAP as well. That means every recipe has an answer to the way your gut tells you to eat. Whether you're trying to calm occasional gastrointestinal symptoms, are among the 1 in 5 Americans who suffer from irritable bowel syndrome (IBS), or simply seek to nourish yourself with whole foods, this book's for you.

Cook It in Your Dutch Oven

Cook It in Your Dutch Oven
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 328
Release: 2018-12-04
ISBN 10: 1945256575
ISBN 13: 9781945256578
Language: EN, FR, DE, ES & NL

Cook It in Your Dutch Oven Book Review:

A Dutch oven is the most versatile pot in your kitchen: a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the perfect vessel for one-dish meals. Don't relegate your prized pot to the back of the cabinet. Learn how to put your Dutch oven to work every day in so many different ways. Turn out practical yet fun meals made entirely in one pot, such as Weeknight Pasta Bolognese; Chicken Pot Pie with Spring Vegetables; and Lamb Meatballs with Orzo, Tomatoes, and Feta. Impressive braises and roasts, such as Braised Short Ribs with Wild Mushroom Farrotto and Roasted Pork Loin with Barley, Butternut Squash, and Swiss Chard, go seamlessly from the stovetop (the enameled surface makes it easy to create fond without burning) to the oven (cast iron maintains steady heat to ensure food cooks perfectly). We even walk you through deep frying and artisanal bread baking at home (try the Korean Fried Chicken Wings or the Braided Chocolate Babka). And a range of appealing desserts, from Pear-Ginger Crisp (the pot holds a generous 5 pounds of pears) to Bourbon-Pecan Bread Pudding, benefit from the Dutch oven's high sides and even heating.