Customer Review

129 of 144 people found the following review helpful
5.0 out of 5 stars Consistently excellent results with easy-to-understand explanations, October 16, 2012
This review is from: The Science of Good Cooking (Cook's Illustrated Cookbooks) (Hardcover)
I'm a longtime COOK'S ILLUSTRATED subscriber, and if you are too--or if you're curious why some of us are such CI nutjobs--this book will sate your curiosity and provide you with lasting help in the kitchen to boot.

CI is famed for obsessively testing and re-testing virtually every aspect of their recipes. They don't take on fussy foods; they take regular stuff and tell you how to make it as well as possible. This necessarily means that some culinary tropes and old wive's tales get upended, but the effect is exhilarating rather than upsetting. "The Science of Good Cooking" is, essentially, an enormous keyring with dozens of keys allowing YOU, regular old home cook you, to perform to the highest standard you can in the kitchen.

One thing I love about the book and about the CI philosophy in general is that it's DEPENDABLE. You know that the authors and their staff have tested and tested and tested each recipe six ways to Sunday, and you sow the harvest of their hard work. The whys and wherefores are fascinating--food chemistry is the only branch of science that even remotely interests me--but the real fun comes when you set your work down on the table and witness it being enjoyed and dispatched by appreciative eaters.
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Initial post: Oct 16, 2012 4:57:08 PM PDT
Thanks for the review!

One of my problems with many of the books that ATK and the CI crew publishes is that most of the recipes and information are reprinted from their magazines. Is that the case with this book or is it filled with actual new information? I'd like to get it if it's original, but I'm not so interested in it if it's not.

Thanks!
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