Review by Booklist Review
As part of their newest initiative (called Cook's Science, which includes a new digital publication of the same name), editors at America's Test Kitchen and Cook's Illustrated here present 50 essential ingredients and the science behind the best ways to use them. These ingredients range from meats and seafood (such as pork shoulder, chicken breast, and shrimp) to tofu, eggs, butter, pasta, lentils, and a variety of vegetables and fruits (including green beans and apples). Desserts get the nod with chapters on vanilla, bittersweet chocolate, and almonds. Introductory matter covers the basic elements of food and flavor perception. Chapters focus on each ingredient, with a section on How the Science Works and a Test Kitchen Experiment, along with recipes (300 in all). People love ATK because of the thoroughness of the recipes and detail that goes into creating them, and this book does not disappoint.--Vnuk, Rebecca Copyright 2016 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
The editors of America's Test Kitchen take readers into the lab to show just how those tests are performed in addition to offering tips on getting the most out of 50 common ingredients and their associated dishes. Even if readers skip past the team's rigorous testing process, they're sure to learn plenty as the editors dig into each of the featured ingredients, offering insights into how slaughter affects flavor and juiciness in meats, how smoke is infused into foods, and how to pick out the best onions and orange juice. Readers searching for recipes will be more than satisfied. In addition to expected fare such as roasted tomato sauce, cheese soufflé, strawberry-rhubarb pie, and the Ultimate Beef Chili (which, it should be noted, includes beans), there is also a surprisingly straightforward honey fried chicken that offers home cooks ways to expand their repertoires. The book is rounded out by picks for recommended pantry staples (from anchovies to yogurt), digressions on ingredients such as lobster and kale, and the peculiarities of melting cheese, giving readers a solid resource as well as a foundation to build from. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
