zoom_in Click to enlarge

Cook's Science

▲ ▼

description Cook's Science Overview

Cook's Science is a 2016 culinary reference book published by America's Test Kitchen that examines the scientific principles behind everyday cooking techniques and ingredients. Utilizing rigorous kitchen testing and food science, the book explains how variables like heat, moisture, and chemical reactions affect the final texture and flavor of a dish. It is designed for curious home cooks who seek a deeper understanding of the methodology required to achieve consistent results in the kitchen.

help Cook's Science FAQ

What makes Cook's Science different from other cookbooks?

Published in 2016 by America's Test Kitchen, this book applies rigorous scientific methods to everyday home cooking questions. It explains the chemistry and physics behind ingredients and techniques to help cooks understand exactly why a recipe works.

Who publishes the Cook's Science cookbook?

The cookbook is published by America's Test Kitchen, the same media company behind Cook's Illustrated and Cook's Country magazines. It was spearheaded by their editorial team to bring their signature ingredient testing into a single comprehensive volume.

Does the Cook's Science book include recipes for desserts and baked goods?

Yes, the book covers a massive array of recipes, including savory main dishes, vegetables, and complex baked goods like cakes and cookies. It relies on heavy ingredient testing, such as comparing different types of flour or chocolate, to find the most foolproof baking methods.

What format do the recipes follow in Cook's Science?

Each chapter typically focuses on a single core ingredient, like eggs, beef, or chocolate, offering extensive science breakdowns before presenting the recipes. This structure allows readers to apply the learned scientific concepts to variations of the dish.

swap_horiz

Looking for Cook's Science alternatives? Compare top competitors ranked & scored

arrow_forward