Christopher Kimball founder and editor of Cook’s Illustrated and host of America’s Test Kitchen, the public television cooking show now in its 13th season, presents the revolutionary book that brings science to the stove, The Science of Cooking.
Great cooks seem to operate on intuition. Watch one at work and you might think he or she must have a sixth sense that switches on in the kitchen. But great cooks aren’t psychic. They simply understand the fundamental principles of cooking—the unspoken rules that guide their every move in the kitchen. What’s behind these principles? Science.
At America’s Test Kitchen, we know something about that. The team at Cook’s Illustrated has spent the past 20 years investigating every facet and every detail associated with home cooking through tens of thousands of kitchen tests. In The Science of Good Cooking, we distill the past two decades of this test kitchen work into 50 basic cooking concepts, ones that every home cook should know.
The Science of Good Cooking includes more than 400 classic Cook’s Illustrated recipes that take the science to the stove, putting the principles to work. The book offers a fresh perspective on everything from roasting a chicken to baking chocolate chip cookies. These are the fundamental recipes home cooks struggle to get right. And when these recipes are coupled with the simple science explaining how—and why—they work, the results are illuminating.