Unlike any other cookbook you know, The Science of Good Cooking is organized around concepts, rather than recipes, categories, or occasions. The editors urge you to master these fifty simple concepts in order to enjoy a lifetime of success in the kitchen. After each concept--such as �Gentle Heat Prevents Overcooking� or �Resting Meat Maximizes Juiciness� or �Salty Marinades Work Best�--the science behind it is explained. A description of the test kitchen experiment on the subject follows. More than 400 recipes that demonstrate the concepts are included. Helpful little tips on practical science abound. The Science of Good Cooking is the most original, and perhaps most instructive, cookery book I�ve seen!
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