Cook's Illustrated

  • The Editors of America's Test Kitchen and Guy Crosby Ph.D are the authors of "The Science of Good Cooking." America's Test Kitchen is known for its rigorous testing and scientific approach to cooking, featured in their magazines, TV shows, and cookbooks.

  • Guy Crosby, a food scientist, brings his expertise to the book, contributing to the in-depth explanations of cooking principles.

  • The authors' combined knowledge results in a comprehensive guide that blends culinary science with practical recipes, offering readers a deeper understanding of cooking techniques and the reasoning behind them.

  • Their approach aims to empower home cooks with knowledge that goes beyond simply following recipes.

Books by Cook's Illustrated

The Science of Good Cooking Summary
The Science of Good Cooking
by Cook's Illustrated • 2012 • 486 pages
4.44
3.2K ratings
Cookbooks
Cooking
Food