“In a year when so many good cookbooks have been published, one merits our special attention due to its popularity with cooks across the country. I’m talking about Cook’s Illustrated’s The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen ($40, America’s Test Kitchen).
Cook’s Illustrated is one of our favorite magazines, and also one of our bestselling periodicals. It is renowned for its near-obsessive devotion to finding the very best way to cook a particular dish. Focusing on American home cooking and aimed at the home cook who wants to be the best possible cook she/he can be day after day after day, the magazine staff tests hundreds of recipes weekly, to discover which techniques work well and which don’t . . .
It’s known as ‘the food geek’s bible’ for good reason. Cooking is an art, yes, but so much of what happens in the kitchen is science, and this magazine has been exploring the relationship between cooking and science for twenty years. As they say, good science makes good food. And good food doesn’t have to be a mystery.
This new book boils down tens of thousands of tests into fifty simple concepts that are guaranteed to make you a better cook, whether you are a novice in the kitchen or an old hand . . .”—Broadway Books, Portland
Each day until Christmas, the tireless booksellers at Broadway Books will post a recommendation for a great gift book (or seven!) on the store’s blog, Bookbroads. 24 Days of Books posts are written by Sally McPherson, Roberta Dyer and Kate Bennison.