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

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:

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

  1. Pingback: Books on Hold: The Naked Brewer: Fearless Homebrewing Tips, Tricks & Rule-breaking Recipes by Christina Perozzi, Hallie Beaune | My Word with Douglas E. Welch

  2. Pingback: Books on Hold: Harnessed: How Language and Music Mimicked Nature and Transformed Ape to Man by Mark Changizi | My Word with Douglas E. Welch

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