Skip navigation
Book Review: The Science of  Good Cooking

Book Review: The Science of Good Cooking

By The Editors of America’s Test Kitchen and Guy Crosby Ph.D, October, 2012

This is a cookbook that gets behind the unspoken rules and concepts that great chefs know. Science is the driving force.

The way the book is organized and the way it’s written somehow makes this completely enjoyable to read and not tedious at all.  

You may be surprised by something you thought you knew, like how to make perfect scrambled eggs. The book explains that “low and slow” all the way through is not the route to the best, fluffiest eggs. Instead, you begin with medium-high heat.

Hundreds of other recipes and principles will enlighten and educate, with a “why this recipe works” section at the end of each one. Learning made fun!

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.