My Word with Douglas E. Welch

Books on Hold is a blog series dedicated to books I have seen in passing and requested from my local library. See more in the series at the end of this blog post. — Douglas

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook’s Illustrated Cookbooks)

* Discovered via Baking Bites

From Amazon.com…

“THE REVOLUTIONARY BOOK THAT BRINGS SCIENCE TO THE STOVE

Great cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren t psychic. They simply understand the fundamental principles of cooking the unspoken rules that guide their every move in the kitchen. What s behind these principles? Science.
At America s Test Kitchen, we know something about that. The team at Cook s Illustrated has spent the past 20 years investigating every facet and every detail associated with home cooking through tens of thousands of kitchen tests. In The Science of Good Cooking, we distill the past two decades of this test kitchen work into 50 basic cooking concepts, ones that every home cook should know.”

Previously in Books on Hold:

• Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast by Martha Stewart
• The Layered Garden: Design Lessons for Year-Round Beauty from Brandywine Cottage 
• Home Made Winter by Yvette van Boven (Author), Oof Verschuren (Photographer)
• Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants

Related Posts:

1. Books on Hold: Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast by Martha Stewart
2. Books on Hold: Home Made Winter by Yvette van Boven (Author), Oof Verschuren (Photographer) #kitchenparty
3. Books on Hold: The Layered Garden: Design Lessons for Year-Round Beauty from Brandywine Cottage
4. Books On Hold: Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants
5. Douglas quoted in “Behind the Knife” cooking blog today