Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients by Guy Crosby Ph.D

$ 40.00

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      Each chapter explains the science behind one of the 50 ingredients in a short, informative essay–topics ranging from pork shoulder to apples to quinoa to dark chocolate–before moving onto an original (and sometime quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, ”family trees” of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. 

      Hardback: 504 pages.

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