<link type="text/css" rel="stylesheet" href="http://z-ecx.images-amazon.com/images/G/01/x-locale/communities/profile/customer-popover/style-no-js-3._V248984171_.css" /> The Science of Good Cooking (Cook's Illustrated Cookbooks): The Editors of America's Test Kitchen and Guy Crosby Ph.D: 9781933615981: Amazon.com: Books
Hide
Audible Audible Audible Industrial & Scientific TI_Sweeps_05052013 Dresses Shop Dresses Shop All Clothing Amazon Fashion Amazon Cloud Drive Desktop App greatoutdoors Amazon Wine Home & Kitchen Mother's Day Kindle Family Page Rod Stewart Free music from rising stars GeratOutdoorEvent Kids' Birthdays
Amazon Prime
Member: Lynn
Lynn: This item is eligible for Amazon Prime. Click here to turn on 1-Click and make Prime even better for you. (With 1-Click enabled, you can always use the regular shopping cart as well.)
The Science of Good Cooking and over one million other books are available for Amazon Kindle. Learn more

Sorry, this item is not available in
Image not available for
Color:

To view this video download Flash Player

Click to open expanded view


or
Sign in to turn on 1-Click ordering
To Add to Wish List, choose from options to the leftChoose Wish List or Gift Idea List
Sell Us Your Item
For a $2.00 Gift Card
Trade in
More Buying Choices
Have one to sell? Sell yours here
Start reading The Science of Good Cooking on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

The Science of Good Cooking (Cook's Illustrated Cookbooks) [Hardcover]

The Editors of America's Test Kitchen and Guy Crosby Ph.D
4.8 out of 5 stars  See all reviews (389 customer reviews)

List Price: $40.00
Price: $23.80 Eligible for free shipping with Amazon Prime.
You Save: $16.20 (41%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Want it tomorrow, May 7? Order within 8 hrs 55 mins and choose One-Day Shipping at checkout. Details
41 new from $22.99 14 used from $19.79

Formats

Amazon Price New from Used from
Kindle Edition $22.61  
Hardcover $23.80
Image
Save on Popular Books This Summer
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more.

Book Description

October 1, 2012 Cook's Illustrated Cookbooks
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.
These concepts sound suspiciously simple: Gentle Heat Retains Moisture. Salty Marinades Work Best. Starch Helps Cheese Melt Nicely. Sugar Changes Sweetness and Texture. It turns out that these ideas are not only easy to understand but also easy to master. And don t worry there is no molecular gastronomy, liquid nitrogen, or fancy equipment involved. As always, our mission is squarely focused on great home cooking.
In addition to explaining how food science works (and why you should care), The Science of Good Cooking shows you the science. This book brings you into the test kitchen with 50 unique (and fun) experiments engineered to illustrate (and illuminate) the science at work. The experiments demonstrate why adding fat to your eggs will make the perfect tender omelet, why grinding your own meat will make the ultimate burger, and why you should have patience before carving your roast.
And because no concept is complete without recipes, The Science of Good Cooking includes more than 400 classic Cook s Illustrated recipes that take the science to the stove, putting the principles to work. The book offers a fresh perspective on everything from roasting a chicken to baking chocolate chip cookies. These are the fundamental recipes home cooks struggle to get right. And when these recipes are coupled with the simple science explaining how and why they work, the results are illuminating.

Frequently Bought Together

The Science of Good Cooking (Cook's Illustrated Cookbooks) + The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
Price for both: $47.60

Show availability and shipping details

Buy the selected items together


Product Details

  • Hardcover: 504 pages
  • Publisher: Cook's Illustrated (October 1, 2012)
  • Language: English
  • ISBN-10: 1933615982
  • ISBN-13: 978-1933615981
  • Product Dimensions: 10.4 x 9.1 x 1.5 inches
  • Shipping Weight: 4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (389 customer reviews)
  • Amazon Best Sellers Rank: #271 in Books (See Top 100 in Books)
  • Did we miss any relevant features for this product? Tell us what we missed.
    Would you like to update product info, give feedback on images, or tell us about a lower price?

Customer Reviews

Most Helpful Customer Reviews
609 of 612 people found the following review helpful
5.0 out of 5 stars A must-read to improve the results of your food! September 22, 2012
By Pokin
Format:Hardcover|Amazon Verified Purchase
Having relied on Cooks Illustrated recommendations for many of my favourite kitchen tools, buying this book was a no brainer. Needless to say I had high expectations going in, and this book did not disappoint.

I'm an avid cook, and while I've had great success with certain types of food, I've been frustrated by inconsistent results in others. (I can't seem to get a consistently moist pot-roast -- reason: my cooking temperature was probably too high; wrong cut of meat + oven braising is better than stovetop since it heats more evenly in more directions)

The Science of Good Cooking breaks down why food cooks a certain way, and which techniques are best for what purpose. The book is organized into 50 concepts with recipes reinforcing each concept. There's a section called "why this works" following each recipe, which breaks down the science behind each step -- for instance why use a certain type of marinade, cooking technique, take extra steps, etc to achieve a desired outcome. It's nice that it's not just a list of recipes.

Experiments back each concept. Meats were weighed, measured, smashed to determine tenderness, and moisture loss. They came up with a range of ideal resting times for various meats based on actually measuring the amount of juices lost at various times, and they sent food to the science lab to analyze their structure. They even stuck bones on mashed potatoes to test out whether keeping bones on makes food taste better. This book debunked some assumptions I had (acid does not actually make food more tender), and helped me understand other ones better - why salt directly applied on skin makes it more crispy, but if you brined the skin you'd get a different outcome. I also learned that the direction you cut your onion affects its taste - obvious in retrospect, but I never thought about that!

I was disappointed I couldn't see a table of contents before purchase, so here are the 50 concepts you will find within the book -

1. Gentle Heat Prevents Overcooking
2. High Heat Develops Flavor
3. Resting Meat Maximizes Juiciness
4. Hot Food Keeps Cooking
5. Some Proteins Are Best Cooked Twice
6. Slow Heating Makes Meat Tender
7. Cook Tough Cuts Beyond Well Done
8. Tough Cuts Like a Covered Pot
9. A Covered Pot Doesn't Need Liquid
10. Bones Add Flavor, Fat, and Juiciness
11. Brining Maximizes Juiciness in Lean Meats
12. Salt Makes Meat Juicy and Skin Crisp
13. Salty Marinades work best
14. Grind Meat at Home for Tender Burgers
15. A Panade Keeps Ground Meat Tender
16. Create Layers for a Breading That Sticks
17. Good Frying is All About Oil Temperature
18. Fat Makes Eggs Tender
19. Gentle Heat Guarantees Smooth Custards
20. Starch Keeps Eggs from Curdling
21. Whipped Egg Whites Need Stabilizers
22. Starch Helps Cheese Melt Nicely
23. Salting Vegetables Removes Liquid
24. Green Vegetables Like it Hot -- Then Cold
25. All Potatoes Are Not Created Equal
26. Potato Starches Can Be Controlled
27. Precooking Makes Vegetables Firmer
28. Don't Soak Beans -- Brine 'Em
29. Baking Soda Makes Beans and Grains Soft
30. Rinsing (Not Soaking) Makes Rice Fluffy
31. Slicing Changes Garlic and Onion Flavor
32. Chile Heat Resides in Pith and Seeds
33. Bloom Spices to Boost Their Flavor
34. Not All Herbs Are for Cooking
35. Glutamates, Nucleotides Add Meaty Flavor
36. Emulsifiers Make Smooth Sauces
37. Speed Evaporation When Cooking Wine
38. More Water Makes Chewier Bread
39. Rest Dough to Trim Kneading Time
40. Time Builds Flavor in Bread
41. Gentle Folding Stops Tough Quick Breads
42. Two Leaveners Are Often Better Than One
43. Layers of Butter Makes Flaky Pastry
44. Vodka Makes Pie Dough Easy
45. Less Protein Makes Tender Cakes, Cookies
46. Creaming Butter Helps Cakes Rise
47. Reverse Cream for Delicate Cakes
48. Sugar Changes Texture (and Sweetness)
49. Sugar and Time Makes Fruit Juicer
50. Cocoa Powder Delivers Big Flavor

The only thing I would have loved was a trouble shooting / Q&A section - e.g. How do you keep meat from cooling too much when you rest it?

Overall a great book if you want to improve your cooking technique, and also if you just want to learn more about why things behave the way they do!

Update: Looks like "Look inside" is now available for this book so there's finally a table of contents! :) Since I've been cooking with the new concepts in mind, I'm happy with how my meat dishes (especially the stews) are turning out. I also tried using vodka instead of water to make pie crust (with the tip of putting a heated pan under the pie pan) and the pie crust turned out flaky and delicious as promised.
Was this review helpful to you?
142 of 148 people found the following review helpful
5.0 out of 5 stars A Mad Scientist October 10, 2012
Format:Hardcover|Amazon Verified Purchase
Yes, I have a BS in food technology with a lot of chemistry, biochemistry, bacteriology, etc. background. So I found this book another interesting treatise on food science. Personally, I love it. My wife, with a BS in elementary education, 2 sons with accounting and finance degrees, and a mechanical engineering daughter, I am probably the only one in the family to love this book. If you want to cook, and want to know WHY things happen during the cooking process, this is a great book. The recipes in each section emphasize each subject.
If you like Alton Brown, Shirley Corriher, etc., then this book is for you.
If you watch America's Test Kitchen or Cook's Country on TV, and like the science section, buy to book. To me, the recipes may be redundant (400 recipes for 50 sections).
This is a great book if you want to take "Food Science 101" at home. Read each section carefully, then maybe try a suggested recipe to understand the chapter subject. If you want to know HOW, don't buy the book, but if you want to know WHY, place your order now.
But for me, at age 74, it is a great refresher course. It is definately a FIVE if this type of book interests you.
With 50 sections, you could do one a week and take a two week sabatical.
Was this review helpful to you?
72 of 79 people found the following review helpful
Format:Hardcover
I'm a longtime COOK'S ILLUSTRATED subscriber, and if you are too--or if you're curious why some of us are such CI nutjobs--this book will sate your curiosity and provide you with lasting help in the kitchen to boot.

CI is famed for obsessively testing and re-testing virtually every aspect of their recipes. They don't take on fussy foods; they take regular stuff and tell you how to make it as well as possible. This necessarily means that some culinary tropes and old wive's tales get upended, but the effect is exhilarating rather than upsetting. "The Science of Good Cooking" is, essentially, an enormous keyring with dozens of keys allowing YOU, regular old home cook you, to perform to the highest standard you can in the kitchen.

One thing I love about the book and about the CI philosophy in general is that it's DEPENDABLE. You know that the authors and their staff have tested and tested and tested each recipe six ways to Sunday, and you sow the harvest of their hard work. The whys and wherefores are fascinating--food chemistry is the only branch of science that even remotely interests me--but the real fun comes when you set your work down on the table and witness it being enjoyed and dispatched by appreciative eaters.
Was this review helpful to you?
Most Recent Customer Reviews
5.0 out of 5 stars What a great tool for cooking
I'm understanding what ingredients/techniques do to a recipe. Found the solution to soggy crust in quiche. That was worth the price of the book
Published 2 hours ago by Barbara McGuire
5.0 out of 5 stars Excellent book for both beginners and intermediate cooks
I already own 3 books from Cooks Illustrated series: America's Best Recipes, Best 30 min recipe and Best Light Recipe; all 3 are great. I got this book as a gift.... Read more
Published 10 hours ago by Olga Be
5.0 out of 5 stars The Science of Good Cooking (Cook's Illustrated Cookbooks)
I recently received and I have not had time to "read it." But I have found through it, and even doing that I found very interesting information, and I am looking forward... Read more
Published 2 days ago by Karl Harder
5.0 out of 5 stars Loved it!!
It really appealed to me because it explained why certain procedures work better, beyond the simple instructions of a recipe.
The expertise of the contributors was obvious.
Published 2 days ago by Elizabeth M. Choby
5.0 out of 5 stars Great cooking info
I am a big fan of Cooks. I have several of their books and really enjoy the science of why food turns out the way it does.
Published 3 days ago by James Gould
5.0 out of 5 stars My girlfriend loves it
My girlfriend is a chemist so I got this for her for valentines day....she is obsessed with it, and has made me good food with the help of it so I like it too.
Published 4 days ago by Sean Coolbaugh
4.0 out of 5 stars Less a cookbook that an encyclopedia of principles
I love cookbooks and have a solid assortment -- enjoy trying out new recipes when I can. This cookbook was almost overwhelming in its detailed information about scientific... Read more
Published 10 days ago by Lynn
5.0 out of 5 stars Great book!
I really liked this book! Nice cooking literature! I really learned a lot by reading through the advices in this book. Read more
Published 16 days ago by Nick Meyer
5.0 out of 5 stars Excellent Resource
This is a cookbook worth reading. You wont really get your money's worth if you go straight to the index to search for a specific recipe. Read more
Published 17 days ago by Joanne Wright
5.0 out of 5 stars Great Resource
Really good resource and go to book for cooking concepts that can translate to many different cooking techniques. Read more
Published 18 days ago by Rippp
Search Customer Reviews
Only search this product's reviews

Customers Viewing This Page May Be Interested in These Sponsored Links

  (What's this?)
     
  -  
Explore Organic Farming Practices. Top-Ranked MBA, 100% Online!
     
  -  
#1 Culinary School in the Country* Dallas Classes Start May 20th!
     
  -  
Le Cordon Bleu® Culinary Arts Las Vegas Classes Start 05/20!
See a problem with these advertisements? Let us know

What Other Items Do Customers Buy After Viewing This Item?


Forums


Listmania!


So You'd Like to...



Look for Similar Items by Category

 

Feedback

If you need help or have a question for Customer Service, contact us.
 Would you like to update product info, give feedback on images, or tell us about a lower price?
If you are a seller for this product and want to change product data, click here (you may have to sign in with your seller id).

Your Recent History (What's this?)