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This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
The feeling when you find a book that fills the gap of knowledge you have always had in a subject with the exact teaching style to fit your learning style is unparalleled. Read morePublished 3 days ago by Jignesh Amin
I think it is time for Cook's Illustrated to come up with some new recipes and factoids - Or maybe I just buy too many of their cookbooks. Read morePublished 3 days ago by Jack's Mum
Meh. A few good ideas. Recipes make assumptions by omissions in directions that I feel America's Test Kitchen should not make. Read morePublished 13 days ago by Monika Woszczyna
When I really, really want to learn about the chemistry and science of cooking, this is a go-to book. Read morePublished 24 days ago by Mary-pat Sherman
The best book on cooking I have found. Have learned many need lessons.Published 24 days ago by William R. Griffiths
I thought I knew enough cooking science to hold my own but after reading this heavy tome, I'm amazed I knew anything at all. Read morePublished 26 days ago by Bob Parmenter