The Science of Good Cooking (Cook’s Illustrated Cookbooks) is pretty much everything I’ve ever wanted in a cookbook. Not only is it filled with delicious recipes – the most perfect chocolate chip cookie – but it answers the age old question, why? With fifty different cooking experiments you’ll fully grasp concepts for what would appear to be seemingly simple concepts- gentle heat retains moisture. Salty marinades work best. Starch helps cheese melt nicely. After one read through you’ll see your home cooking turning into a mouth-watering delicacies.
Keep reading to hear more about this amazing book and find out who won a copy of The Science of Good Cooking (Cook’s Illustrated Cookbooks) after the jump..
Cooking well is both a science and an art. So understanding the science behind core techniques can make anyone a better cook. The editors of Cook’s Illustrated have come up with 50 simple concepts that matter to everyday home cooks. With more than 400 recipes engineered for perfection, this book is the first step in a lifetime of great meals. Throughout the book you’ll find kitchen experiments, sidebars, color illustrations, and more that bring the science and the cooking to life.
The winner of The Science of Good Cooking (Cook’s Illustrated Cookbooks) is…
Camilla M said…
How long can cooked chicken stay in the refrigerator before it should be thrown away and not eaten?
Congrats! Keep an eye out for an email from us within the week.