The author worked at Cooks Illustrated under a watchful administration and was never rewarded for his effort and insight (much like a predecessor in Mark Bittman). He left that institution as did a number of others who found the administration there uncomfortable. I work from a base of 51 books assembled over 25 years to guide my culinary works. This book is eye opening and made me rethink many decades of culinary assumptions and methodology from beef to eggs to stock. This guy is a revelation who should make you wake up and take notice of contemporary science and new insight into all things culinary. Bravo.
Bestätigter Kauf: Ja | Artikelzustand: Neu
If you like Cooks Illistrated style of magazine this is an awesome book. Not only a recipe but how to and why the recipe works. A more sicientific approach to cooking but not just lots of formulas tables and writing. Lots of color pictures with a modern writing point of view with recipes that have been tested . 900 plus pages but I couldn't put it down . Great reference book also to have laying around.
Bestätigter Kauf: Ja | Artikelzustand: Neu
Wow! This cookbook is awesome. I have been boiling eggs for many years, but never was able to get perfectly peeled boiled eggs until I received this book. Use it all the time and even gave one to my grandson for Christmas.
Bestätigter Kauf: Ja | Artikelzustand: Neu
I have always wanted to know how and why things work and cooking is no different. This cookbook answers questions I have had for years as to the directions I was following, It is well written and has beautiful photographs.
Bestätigter Kauf: Ja | Artikelzustand: Neu
I love the science of cooking! This is the best book written on the subject. The recipes are full proof and delicious. The illustrations and photos really tell the story.
Bestätigter Kauf: Ja | Artikelzustand: Gebraucht
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