Do you know what your 50 favorite ingredients are? The editors of Cook's Illustrated do, and in Cook's Science they're going to teach you how to take those ingredients' flavor and mother F'ing unlock it.
Like most of the Cook's Illustrated magazines and cookbooks, reading Cook's Science is as much of a chemistry lesson (don't worry, one of the fun ones) as it is a recipe collection. Each of the 50 chapters begins with a short essay dissecting an ingredient's composition and characteristics. They continue with an original experiment Cook's Science dreamt up to show how the ingredient "behaves" in your recipes / mouth. From there you'll get recipes--over 400 of them--designed to show off the ingredients and get the most out of the flavors they have to offer.
A sampling of the 50 ingredients includes:
- Flank Steak
- Pork Shoulder
- Chicken Breast
- Red Wine
- Balsamic Vinegar
- Bittersweet Chocolate
Recipes include crispy fried chicken wings, meaty-tasting vegetarian chili, coconut layer cake, and strawberry rhubarb pie.