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The Science of Good Cooking
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ISBN-13: 9781933615981
ISBN-10: 1933615982
Publication Date: 10/1/2012
Pages: 504
  • Currently 4.7/5 Stars.

4.7 stars, based on 3 ratings
Publisher: Cook's Illustrated
Book Type: Hardcover
Members Wishing: 89
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I do no know how to cook. I can bake because I can follow directions and set a timer, but cooking meat is terrifying for me. I don't know how many times that I have heard "You'll just know when it is done." If this cooking 6th sense inherited in some people? I definitely do not have it. Also, the color change technique doesn't work for me because slight variations of color make a big difference in how down something is. I just don't get it! The Science of Good Cooking (Cook's Illustrated Cookbooks) is a great book for people like me that just can't cook. This book gives extremely simple steps, the justification behind doing things each way, Do's and Do not's, and pictures. I think my favorite part is knowing the science behind several of the reactions that go with cooking. I guess this is just demystifying cooking for me. Anther great part is that instead of just telling you what to do, they are smart enough to know that we terrible cooks do things wrong. Because of this, we also get explicit DO NOT do this or that. This actually helps a lot because you can anticipate problems as you are cooking (or trying to cook).