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. FromtheeditorsofCook's Illustrated,andthebest-sellingThe Science of Good Cooking,comesanall-newcompanionbookhighlighting50ofourfavorite ingredientsandthe(sometimessurprising)sciencebehindthem: Cook's Science.Eachchapterexplainsthesciencebehindoneofthe50ingredientsin ashort,informativeessay--topicsrangingfromporkshouldertoapplestoquinoa todarkchocolate--beforemovingontoanoriginal(andsometimesquirky) experiment,performedinourtestkitchenanddesignedtoshowhowthescience works.Thebookincludes50dynamic,full-pagecolorillustrations,giving in-depthlooksatindividualingredients,"familytrees"ofingredients,andcooking techniqueslikesousvide,dehydrating,andfermentation.The400+foolproof recipesincludedtakethescienceintothekitchen,andrangefromcrispyfried chickenwingstomeaty-tastingvegetarianchili,coconutlayercaketostrawberry rhubarbpie.
