The Science Of Good Cooking PDF
Preview The Science Of Good Cooking
Copyright © 2012 by the Editors at America’s Test Kitchen All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews. America’s Test Kitchen 17 Station Street, Brookline, MA 02445 Library of Congress Cataloging-in-Publication Data The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen/ the editors at America’s Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne. p. cm. Includes index. Kindle ISBN: 978-1-936493-45-6 1. Cooking. 2. Food. I. Crosby, Guy. II. America’s Test Kitchen (Firm) TX651.S375 2012 641.3--dc23 2012012807 Hardcover: $40 US Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 Distributed by America’s Test Kitchen 17 Station Street, Brookline, MA 02445 EDITORIAL DIRECTOR: Jack Bishop SCIENCE EDITOR: Guy Crosby, PhD PROJECT EDITOR: Molly Birnbaum TEST KITCHEN EXPERIMENT EDITOR: Dan Souza DESIGN DIRECTOR: Amy Klee ART DIRECTOR: Greg Galvan ASSOCIATE ART DIRECTORS: Erica Lee, Matthew Warnick DESIGNERS: Taylor Argenzio, Sarah Horwitch Dailey COLOR ILLUSTRATIONS: Michael Newhouse BLACK-AND-WHITE ILLUSTRATIONS: John Burgoyne PHOTOGRAPHY: Daniel J. Van Ackere PRODUCTION DIRECTOR: Guy Rochford SENIOR PRODUCTION MANAGER: Jessica Quirk SENIOR PROJECT MANAGER: Alice Carpenter PROJECT MANAGER: Kate Hux ASSET AND WORKFLOW MANAGER: Andrew Mannone PRODUCTION AND IMAGING SPECIALIST: Lauren Pettapiece COPY EDITOR: Cheryl Redmond PROOFREADER: Barbara Wood SCIENCE PROOFREADER: Joanne Curran-Celentano, PhD INDEXER: Elizabeth Parson CONTENTS Preface By Christopher Kimball Welcome to America’s Test Kitchen Navigating This E-book Introduction The Science of Measuring The Science of Time and Temperature The Science of Heat and Cold The Science of the Senses The Science of Tools and Ingredients Recipe Table of Contents CONCEPT 1: Gentle Heat Prevents Overcooking CONCEPT 2: High Heat Develops Flavor CONCEPT 3: Resting Meat Maximizes Juiciness CONCEPT 4: Hot Food Keeps Cooking CONCEPT 5: Some Proteins Are Best Cooked Twice CONCEPT 6: Slow Heating Makes Meat Tender CONCEPT 7: Cook Tough
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