We have a warm, squishy place in our hearts for Cook’s Illustrated. They’re actually in our hometown and we’ve had the chance to get a tour of their facilities and TV studio.
They have proven that they care about food as much as we do. They don’t just throw recipes together and slap them on a page. They craft them, trying a myriad of variations until finally coming up with the best way to make a dish.
Our only quibble: sometimes to get great flavor requires great effort, and you spend hours in the kitchen trying to get a meal just right. Sometimes, especially on a random weeknight, all we need is right now.
Their new book, “The Science of Good Cooking,” (affiliate link) explores 50 concepts to help you make food taste better, and OVER 400 recipes for practice. The theory is that once these concepts make sense to you, your food and cooking skills will naturally improve.
“The Science of Good Cooking” includes topics such as:
- Slow Heating Makes Meat Tender
- Fat Makes Eggs Tender
- Starch Helps Cheese Melt Nicely
- Green Vegetables Like It Hot — Then Cold
- Not All Herbs Are For Cooking
- Time Builds Flavor in Bread
- Vodka Makes Pie Dough Easy
Perhaps the last one might be a personal favorite. The book lays out each concept, explains it in detail, and then provides the reader with recipes to try in your own kitchen. Yum!
A Different Kind of Cook Book
“The Science of Good Cooking” is a departure from the usual cookbook. It’s not just a compendium of recipes … the cookbook is truly trying to make you better in the kitchen through knowledge, not just rote memorization. You’ll be able to approach old recipes with a new eye for flavor, so don’t be surprised to find yourself experimenting more.
It’s quite likely that both you and your family will have happier tummies. We consider this a MUST BUY and it’s definitely getting our cookbook love. Have you gotten it yet? Have you tried any recipes that you liked? Have you approached any old recipes in a new way? Let us know.