Cook’s Science : How to Unlock Flavor in 50 of Our Favorite Ingredients

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. Good science makes great food. The test cooks and editors at America's Test Kitchen know this. Of course, you need quality ingredients and some modest equipment. This book examines the science behind fifty ingredients, including pork shoulder, apples and dark chocolate; performs a kitchen experiment to show how the science works; and then presents recipes that utilize the science 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 measuring The science of time and temperature The science of heat and cold The science of the senses The science of tools and ingredients. Dr. Crosby's presentation on flavor chemistry, developing flavorful foods through culinary chemistry.