Thursday, August 17, 2017

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

This cookbook was given to us as a gift. I am a home cook and my girls and I love science. The lay out of this book is a lot like all of the Cooks Illustrated/America's Test Kitchen books. The recipes are easy to read, they don't all have pictures which I do prefer with cook books. The pictures it does include are mostly grey scale.
There are sections that explain the science behind food reactions, how food cooks, and why it's more efficient to cook certain items one way and not another way.  There are also sections explaining WHY the methods under the recipes work. I think this is invaluable to cooks. Cooking for the most part is taking foods and applying a method to them. Once you learn methods creating and adapting recipes comes naturally.
I recommend this cook book to any level of cook.

Would I read it again? Yes
Would I recommend it to adults? Yes.
What about teens? Yes
4 stars
1 star – didn’t like it
2 stars – it was OK
3 stars – liked it
 4 stars – really liked it
5 stars – it was amazing

Series: Cook's Illustrated Cookbooks
Hardcover: 504 pages
Publisher: Cook's Illustrated; First Edition edition (October 1, 2012)
Language: English
ISBN-10: 1933615982
ISBN-13: 978-1933615981
Product Dimensions: 9.1 x 1.3 x 10.6 inches

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