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The Science of Good Cooking by Cook's Illustrated
The Science of Good Cooking by Cook's Illustrated
The Science of Good Cooking by Cook's Illustrated
The Science of Good Cooking by Cook's Illustrated
The Science of Good Cooking by Cook's Illustrated

The Science of Good Cooking by Cook's Illustrated

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I like to learn how and why things work (or sometimes fail) in the kitchen. This book holds a lot of the answers and has become a valuable resource to me. It's less of a cookbook and more of a cook and baker's guide to the science behind their craft.

I picked this book up at a local bookshop many years ago. It didn't take me long to realize that I needed to add it to my collection. I've learned so many useful tips from it starting with how to ensure that a pie crust bakes up flaky rather than soggy. The tips are practical, rarely require specialized equipment or ingredients, and deliver the results they promise.

A few weeks ago, I turned to it when planning to make frites for our burger night. I remembered there being a lengthy passage about the natural starch in a potato and how it reacts to both water and heat. Sure enough, there was plenty of advice and technique to help me decide how I wanted to prepare those frites. Oh, and by the way, they were absolutely delicious.

 If you want to know more about the science behind the recipes we make and how to use that science to your advantage, I think that you'll find this book to be both fascinating and useful. I certainly do.

 


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