+612 9045 4394
$7.95 Delivery per order to Australia and New Zealand
100% Australian owned
Over a hundred thousand in-stock titles ready to ship
The Science Of Good Cooking : Cook's Illustrated Cookbooks - America's Test Kitchen

The Science Of Good Cooking

Cook's Illustrated Cookbooks

Hardcover Published: 1st October 2012
ISBN: 9781933615981
Number Of Pages: 504

Share This Book:


RRP $64.99
In Stock
Enter an Australian post code for delivery estimate

Earn 99 Qantas Points
on this Book

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.

ISBN: 9781933615981
ISBN-10: 1933615982
Series: Cook's Illustrated Cookbooks
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 504
Published: 1st October 2012
Publisher: America's Test Kitchen
Country of Publication: US
Dimensions (cm): 27.2 x 23.0  x 3.4
Weight (kg): 1.86

Earn 99 Qantas Points
on this Book