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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.
Oh yes. If you think you want this, you do. Well written. Don't worry. Lots of good info.Published 3 days ago by Seldom Comments
The authors state that in "the olden days" (my words not theirs) a person cooked so often that they became intuitively good at understanding how the chemistry of food... Read morePublished 3 days ago by Pamela
These tips and corresponding recipes can be a fun way to introduce non-cooks to the kitchen.Published 6 days ago by Diane Westmchugh
Great explanations of intuitive experiments to illustrate food characteristics.Published 15 days ago by Wade P
Tons of great tips for a new or experienced cook, but why are the diagrams in color but the photographs in black and white? Were they trying to reduce the file size? Read morePublished 20 days ago by John Parides