• The Science of Good Cooking (Cook

The Science of Good Cooking (Cook's Illustrated Cookbooks) (Hardcover) by America's Test Kitchen

Hardcover; Published 10/1/2012; 504 Pages; ISBN 9781933615981

Hurry, Only 14 In Stock! + Free Shipping on Orders Over $49


Free Shipping Restrictions

Offer applies to orders shipping to a single address within the contiguous U.S. and FPO/APO. Not available on shipments to AK, HI, U.S. Territories or orders shipping internationally.


About Subscription Ordering

Shedule to Save in 3 Easy Steps

With Schedule to Save Subscriptions, you will enjoy:

  • Free Shipping on Every Subscription Shipment

  • Easy Online Scheduling and Management

  • Ability to Update or Cancel at Any Time

See All Subscription Products Manage Existing Subscriptions

The Benefits of Schedule to Save

Save with Free Shipping

All Schedule to Save orders ship free.

Schedule Shipments and Pay Only When Your Orders Ship

You schedule the frequency you wish to recieve orders in one-month, two-month, three-month, and six-month intervals. Choose your preference and we'll send out the shipments on that schedule automatically. You can return and modify your subscription schedule online at any time. You'll only be charged for each order when the item is shipped. The amount charged each time will reflect the price of the item on the day the order is placed, plus any applicable sales tax.

Update or Cancel at Any Time

Simply login to your "Manage Recurring Orders" page in Your Account at any time to modify the frequency of your shipments, the quantity of your subscription, and billing or shipping address and payment methods. Changes will take place immediately and will be applied to all unshipped orders associated with your subscription.

Useful Links:    FAQ     My Subscription Orders    Full Terms and Conditions

Gift wrap is available for this item. Item #618103

Ships from Our Warehouse in 1-2 business days.

Lowest Price Guarantee

If you find a lower price, we'll match it — even after you've purchased. Details


Price Match Guarantee

You read it right: If you find an item you bought with us sold for less somewhere else, we'll match the item price!

How It Works

  1. If you should find a lower advertised price on an in-stock, identical item from one you purchased from us, you can submit a Price Match request up to 14 days after your purchase.
  2. Forward your order confirmation email or send an email to support@cooking.com and include a link to the retailer's website promotion with the lower price. Please include "Price Match" in the subject line of the email.
  3. Once approved, the price match will be calculated and refunded based on the item price. (Note that some exclusions may apply to keep things on the up and up.)

Got questions? Feel free to call us:
800-663-8810 / 310-664-1275 (from outside US or Canada)

Our Customer Service hours are:
Monday-Friday 6am - 5pm. PST
Saturday 7am - 3pm. PST

What separates success from failure in the kitchen? It’s the ability to think on your feet, to make adjustments as you cook, and to understand the unspoken rules behind cooking. Despite what you might think, a lifetime of experience isn’t a prerequisite for becoming a good cook. What is essential? Knowledge.

From Cook’s Illustrated, the magazine that put food science on the map, The Science of Good Cooking takes you inside the test kitchen, where test cooks and editors have spent two decades exploring the principles of cooking-- principles that have helped them develop foolproof recipes over and over again. Understanding how and why these principles work will not only improve individual recipes but also make you a better cook.

The Science of Good Cooking covers the fundamental concepts every good cook should know. The editors reviewed and expanded upon 20 years of test kitchen work to create this comprehensive food science road map--one that weaves together practical science across 50 concepts, illuminating experiments that bring the science to life, and more than 400 recipes, all of which illustrate home cooking fundamentals.

Concepts range from why, to ensure tenderness, you should cook tough cuts of meat (think brisket) until they are long past done to why eggs (like scrambled eggs and omelets) need fat to make them tender. We explore why salty marinades work best and how sugar can change not only the sweetness of a baked good, but its texture, too. think of this book as an owner’s manual for your kitchen.

Fifty unique experiments performed in our test kitchen not only illustrate each concept but also give you an inside peek into the test kitchen at work. These experiments range from simple to playful to innovative--showing us why, exactly, we fold (versus stir) batter for chewy brownies, why we whip egg whites with sugar, and why the simple addition of salt can make meat juicy.

Each concept segues into landmark Cook’s Illustrated recipes that demonstrate these principles at work. recipes (more than 400 total) include old-fashioned burgers, classic mashed potatoes, and perfect chocolate chip cookies. Part food science road map and part cookbook, The Science of Good Cooking is a fascinating (and fun) approach to learning how and why recipes work.
Price Match Guarantee
Free Shipping on Orders Over $49
Shopping Rewards

Recommended Items for You