The Science of Good Cooking

August 6, 2012
The editors at America’s Test Kitchen, known for their endless testing, experimentation, and virtually foolproof recipes, offer a comprehensive exploration of the science behind cooking and baking in this informative and engaging collection. For those who have wondered about the hows and whys of cooking, whether it be why brining makes meat juicier or how to make flakier pie crust, these folks have it covered. In their trademark style of experimenting, assessing results, deriving takeaways, and offering related recipes, they explain 50 fundamental concepts that will make even the most skilled cook better. Insightful teachings such as gentle heat prevents overcooking and high heat develops flavor are showcased in appealing recipes such as glazed spiral ham and stir-fried beef with snap peas and red peppers. Sidebars provide useful advice and guidelines on everything from egg safety and salt to flour and butter. Some discoveries are surprising, such as that adding vodka will make pie dough tender and slicing changes garlic and onion flavor. Throughout, valuable advice on washing vegetables and fruit and cooking with chocolate will pique the minds of curious cooks. Ideal as a reference for the bookshelf and as a book to curl up and get lost in, this volume will be turned to time and again for definitive instruction on just about any food-related matter.

August 1, 2012

Apart from grouping recipes by concept (e.g., "High Heat Develops Flavor," "Fat Makes Eggs Tender," and "Salting Vegetables Removes Liquids") instead of by course, this cookbook largely resembles other America's Test Kitchen titles, like The Cook's Illustrated Cookbook and The America's Test Kitchen Family Cookbook. You'll find Deviled Eggs, Beef Stroganoff, and Yeasted Waffles in all three, albeit with variation in instructions and ingredients. VERDICT A handy (if redundant) collection that synthesizes America's Test Kitchen's numerous kitchen experiments. For other takes on culinary science, try Shirley Corriher's CookWise: The Secrets of Cooking Revealed and Alton Brown's I'm Just Here for the Food: Food + Heat = Cooking. [Check out Neal Wyatt's "RA Crossroads: What To Read After Modernist Cuisine" at ow.ly/cjbe3 for more titles on food science.--Ed.]

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