Meet Guy Crosby, author of Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients, and science editor for America’s Test Kitchen, which includes Cook’s Illustrated magazine, Cook’s Country, and the popular PBS television cooking show “America’s Test Kitchen.” In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. Each chapter of Cook's Science explains the science behind one of the 50 ingredients in a short, informativeessay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving on to an original (and sometimes quirky) experiment, performed in the test kitchen and designed to show how the science works.The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "familytrees" of ingredients, and cooking techniques like sousvide, dehydrating, and fermentation.The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
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Meet Guy Crosby, author of Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients, and science editor for America’s Test Kitchen, which includes Cook’s Illustrated magazine, Cook’s Country, and the popular PBS television cooking show “America’s Test Kitchen.” In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. Each chapter of Cook's Science explains the science behind one of the 50 ingredients in a short, informativeessay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving on to an original (and sometimes quirky) experiment, performed in the test kitchen and designed to show how the science works.The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "familytrees" of ingredients, and cooking techniques like sousvide, dehydrating, and fermentation.The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
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855 El Camino Real, #74, Palo Alto, CA 94301
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