{"product_id":"9781940352473","title":"Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients","description":"\u003cb\u003eIn \u003ci\u003eCook's Science\u003c\/i\u003e, the all-new companion to the New York Times-bestselling \u003ci\u003eThe Science of Good Cooking\u003c\/i\u003e, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e      From the editors of Cook's Illustrated, and the best-selling \u003ci\u003eThe Science of Good Cooking\u003c\/i\u003e, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: \u003ci\u003eCook's Science\u003c\/i\u003e. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, \"family trees\" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.","brand":"America's Test Kitchen","offers":[{"title":"Default Title","offer_id":47172092559600,"sku":"9781940352473","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781940352473_p0.jpg?v=1763666719","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781940352473","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}