COOK’S SCI­ENCE

How to Un­lock Fla­vor in 50 of our Fa­vorite In­gre­di­ents The Edi­tors at Amer­ica’s Test Kitchen, Guy Crosby Amer­ica’s Test Kitchen, Hard­cover $40 (504pp) 978-1-940352-45-9

Foreword Reviews - - Spotlight Cookbooks -

In its au­thor­i­ta­tive Cook’s Il­lus­trated and Cook’s Coun­try mag­a­zines and suc­cess­ful public tele­vi­sion cook­ing shows, Amer­ica’s Test Kitchen has long been the go-to source for ex­plain­ing the sci­ence un­der­ly­ing the prepa­ra­tion of the tasty things that we make in our home kitchens. In this lat­est of ATK’S top-notch pub­li­ca­tions, the mys­ter­ies of how to bring out the best fla­vors of fifty com­mon kitchen in­gre­di­ents are de­tailed in trade­mark fash­ion: well il­lus­trated, of­ten with a witty aside, and listing the Test Kitchen’s var­i­ous ex­per­i­ments, in­clud­ing the flops.

There are sev­eral recipes and vari­a­tions for each of the fifty in­gre­di­ents, with dis­cus­sions on why the recipes work, and “take­away” and “prac­ti­cal sci­ence” sec­tions for truly pas­sion­ate kitchen geeks who dig chem­i­cal and phys­i­o­log­i­cal ex­pla­na­tions about why these fla­vors deepen. Amer­ica’s Test Kitchens do all the hard work, slog­ging through mul­ti­ple cook­ing tri­als and an­a­lyz­ing es­o­teric pub­li­ca­tions like Che­mosen­sory Per­cep­tion so we don’t have to.

Some of the fea­tured in­gre­di­ents are sur­pris­ing choices; one doesn’t nor­mally think of corn­meal, tofu, but­ter, or cau­li­flower as be­ing par­tic­u­larly fla­vor­ful. None­the­less, ATK finds the per­fect tech­niques, and ex­plains how to select and store the best-qual­ity in­gre­di­ents to high­light sub­tle fla­vors and make each of the Fab 50 stars of this book shine in each recipe.

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