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Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients


Guy Crosby and the editorial brains behind Cook’s Illustrated play with the dos and don’ts of modern cooking.

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Ever fall into an episode of the PBS cooking show “America’s Test Kitchen” and wished you could capture that knowledge and take it with you?

Cook’s Illustrated magazine has made expert-level knowledge possible for years, and now the impeccable, we-tested-it-so-you-don’t-have-to recipes and tips have been condensed into one must-have tome.

“Good science” is the simple principle behind creating the ultimate dish, according to this in-depth resource, which focuses on the molecular explanation and technical applications of 50 key ingredients. Guy Crosby—science editor for America’s Test Kitchen and an adjunct professor at Harvard’s School of Public Health—plays with the dos and don’ts of modern cooking, lending inspiration for curious foodies to incorporate alchemy into their own cooking.

Centered on more than 300 recipes, Cook’s Science acts as the experimental home cook’s sous chef—and a personal tour guide into the world of science-based tricks and techniques.

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