Charleston County Public Library

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

eng

Includes bibliographical references (pages 441-449) and index

illustrations

index present

non fiction

Cook's science

bibliography

945483081

the editors at America's Test Kitchen and Guy Crosby, PhD

how to unlock flavor in 50 of our favorite ingredients

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 descriptionGood 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

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