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Cook's science : how to unlock flavor in 50 of our favorite ingredients / the editors at America's Test Kitchen and Guy Crosby, PhD.

Crosby, Guy, editor. (Added Author). America's Test Kitchen (Firm) (Added Author).
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Available copies

  • 1 of 3 copies available at Evergreen Indiana.

Current holds

0 current holds with 3 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Perry Co PL - Tell City Main Library 641.5 COO (Text) 70621000212869 Adult - Non Fiction Available -
Plainfield-Guilford Twp PL - Plainfield 641.5 Cook's (Text) 31208912489103 new non-fiction Checked out 05/01/2017
Zionsville PL - Hussey-Mayfield Memorial Branch 641.5 COOK'S (Text) 33946003201287 New Books . 2nd Floor Checked out 05/12/2017

Record details

  • ISBN: 9781940352459
  • ISBN: 1940352452
  • Physical Description: xvii, 486 pages : illustrations (some color) ; 27 cm
  • Publisher: Brookline, Massachusetts : America's Test Kitchen, [2016]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references (pages 441-449) and index.
Formatted Contents Note: Short loin -- Flank -- Pork loin -- Pork shoulder -- Pork belly -- Chicken breasts -- Chicken wings -- Lamb -- White fish -- Salmon -- Shrimp -- Scallops -- Lobster -- Tofu -- Eggs -- Cream -- Butter -- Yogurt -- Goat cheese -- Parmesan -- Green beans -- Sweet potatoes -- Cauliflower -- Mushrooms -- Kale -- Cabbage -- Tomatoes -- Garlic -- Onions -- Ginger -- Dried chiles -- Apples -- Strawberries -- Oranges -- Coconut -- Pasta -- Whole-wheat flour -- Brown rice -- Cornmeal -- Oats -- Quinoa -- Cannellini beans -- Lentils -- Olive oil -- Stock -- Red wine -- Honey -- Balsamic vinegar -- Bittersweet chocolate -- Almonds -- Stocking your pantry.
Summary, etc.: 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.
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.
Subject: Cooking.
Food > Experiments.
Chemistry.
Thermodynamics.
COOKING.
Genre: Cookbooks.

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