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70 g

13 min

1/4

1/2

1/2

1 min

4/5

20 min
20 g

3 min

5 min

1/5

1/2

1/4

30 ml

50 g

80 min

50 g

70 g

1/5

1/5

9 min
10 g

2 min

30 min

30 g
1/3

1/5
50 g

50

Master 50 Simple Concepts to Enjoy


a Lifetime of Success in the Kitchen


The Editors at America's Test Kitchen & Guy Crosby, PhD


C o n t e n t s

Christopher Kimball

007

008

009

015

concept1

032

040

052

066

080

100

136

152

158

168

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186

198

212

220

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concept23

118

238

concept24

concept12

concept22

106

concept11

028

concept21

concept10

concept20

090

concept9

025

concept19

concept8

concept18

076

concept7

022

concept17

concept6

concept16

058

concept5

019

concept15

concept4

concept14

concept3

016

concept13

concept2

124

252

preface by christopher kimball


concept25

concept38

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concept26

226

372

concept40

274

concept28

366

concept39

concept27

378

concept41

282

390

concept29

concept42

288

concept30

400

412

concept31

308

concept44

320

concept45

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concept33

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concept46

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concept34

334

452

concept48

460

concept36

348

468

concept37

354

America's Test Kitchen

omlet

10 4

concept50

10

concept49

concept35

342

concept47

422

concept32

Lawrence Krauss

concept43

296

476

486

497

493

499

494

500

495

501

amyloseamylopectin

496

Christopher Kimball

WELCOME TO AMERICA'S TEST KITCHEN

recipes contents

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039

037

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314

055

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217

315

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/ /

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/ /

Cook's IllustratedCook's

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Country

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287

287

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CooksCountryTV.com

261

261

CooksIllustrated.com

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037

313

AmericasTestKitchen.com

blind test

CooksCountry.com

038

233

039

346

Recipes Contents

248

257

277

126

164

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277

126

231

279

244

127

336

279

245

132

338

279

250

133

163

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10

/ /

154

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156

069

156

070

160

070

160

068

161

068

042

068

042

147

043

147

324

147

145

170

Mole Marinade

145

170

145

170

Mojo

146

171

146

148

054

095

045

096

072

097

072

128

332

121

332

130

142

131

143

149

054

151

143

102

060

134

Romesco Sauce

060

135

109

034

110

120

075

Recipes Contents 11

075

BBQ

085

075

085

034

110

078

104

079

114

094

BBQ

112

095

113

BBQ

086

035

088

036

089

036

BBQ

111

061

BBQ

112

062

141

092

093

356

430

431

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167

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174

174

123

123

108

175

073

074

074

055

122

082

082

082

083

083

BBQ

084

BBQ

084

BBQ

084

12

048

048

331

331

071

071

064

064

065

105

105

358

046

047

047

050

050

051

138

139

139

182

184

184

184

368

383

384

037

063

063

188

189

190

406

190

407

191

407

214

407

215

462

215

408

409

409

409

463

465

441

458

222

222

222

222

222

440

478

392

393

394

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396

405

414

415

416

402

403

404

338

338

/ /

225

438

438

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438

370

438

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446

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446

Recipes Contents

13

introduction

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480

436

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457

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/ / /

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202

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483

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467

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360

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470

14

Introduction

15

THE SCIENCE OF MEASURING

99

8 8

Thomas Jefferson

12 8

George Washington

7 1 10

Fannie Merritt Farmer 1896

Tips

142

113

156

198

198

113

85

8 1

113

The Boston Cooking-

School CookBook

20 25

16

13

13

The Science of Measuring

17

THE SCIENCE OF time and temperature

26

Tips

8.35

50

10

23

meniscus

350 350

350 335
361
gas oven 343 359

10
10

25

1 1

350

1 3

30

300 390

350 300

18

Tips

390

350

300 390

The Science of Time and Temperature

19

Tips

30

1
40
22 120
1

60 68
43

85
90

13 120

40

70
35 40
40
32
0 10 0

20

Tips

32

32

325375
350

200210

carryover

190200

cooking 5

10
4

170180

170175

180

70

Tips

150
105115

Tips
115120 120125
120125 125130
130135 135140
140145 145150
150155 155160

140145 145150
150155 155160

160
175

110
125
140

The Science of Time and Temperature

21

THE SCIENCE OF HEat and Cold

roast

fry

1 2
1

boil

212
2


simmer

180 205

poach

steam

braise

stew

grill

BBQ

humanoid

Richard Wrangham

Catching Fire: How Cooking Made Us

Human

saute

grill-roast

22

BBQ

The Science of Heat and Cold

23

THE SCIENCE OF senses

ascorbic acid

40

85

49

C e n t e r f o r Ta s t e

and Smell Linda

Bartoshuk

40

35

40

2 1

umami

40

140

glutamate

10

35

freezer burn

Accent

Tylenol

32

Tips

35

50

19

24

The Science of Senses

25

salt

University of Bordeaux Frdric

Brochet

tarragonchives

chemesthesis

34

Tips

TRPM5

59

98.5TRPM5

gazpacho

35

kosher

26

The Science of Senses

27

THE SCIENCE OF tools and ingredients

chiffonade

chop

45

cut

dice

butter

shortening 80

16 18 100

pan sauce

mince
slice

alliinase

Tips

2 4

flank steak

48

Tips
49
57
103

Tips

129
157

28

10 12

31

isoalliin

julienne 2

thiosulfinate

486
493
494
495

165
193
397
417
471
485

The Science of Tools and Ingredients

29

032

040

052

058

066

076

080

090

100

10

106

11

118

12

124

13

136

14

152

15

158

16

168

17

176

18

186

concept1

Gentle Heat Prevents Overcooking

450

450

250

250

189
160

250

125 450 2

146

250 3 45

250

450

conduction

250

Tips

250 9.4 450

24.2

convection

9 25

450

250

189

146

160

135

125

125

6.34

5.98

4.8

5.42

24.2

9.38

radiant heating

32

1
Gentle Heat Prevents Overcooking

33

20

4. carving board

90

1 5-7

175

160

gravy

450

250

6-8

175

160

1.

prime rib

275

6 12

2.

30 1

500 15

first cutloin end

130

small end

3. 1

10 12

160

175 1 2

30 1

1 7 3

12-14

4.

10-12

90

18 20

2 1 2

5. saucepan

1 oven rack

200

1 1

roasting pan

15 20

3 4

6 8

kosher turkey

self-basting 1

2.

6. 500

1 7-10

15

20

3. 3
125 30

34

1
Gentle Heat Prevents Overcooking

35

50

Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

be-Brilliant! HB0014

The Editors At America's Test Kitchen & Guy Crosby, PhD

Michael Newhouse & John Burgoyne



Dotted Desig

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Briefing Press
333 11 4
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333 11 4
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E-mail: andbooks@andbooks.com.tw
19983379

The Science of Good Cooking : master 50 simple concepts to


enjoy a lifetime of success in the kitchen
by the editors of America's Test Kitchen and Guy Crosby
Copyright 2012 by the Editors at America's Test Kitchen
Published by arrangement with Boston Common Press LP dba
America's Test Kitchen c/o Black Inc., the David Black Literary
Agency
through Bardon-Chinese Media Agency
Complex Chinese translation copyright 2015
by Briefing Press, a Division of AND Publishing Ltd.
ALL RIGHTS RESERVED


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The Editors at America's Test


KitchenGuy Crosby

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ISBN 978-986-5695-28-6

Printed in TaiwanAll Rights Reserved

2015.08
504 2330 . -- be-Brilliant! HB0014
The science of good cooking : master 50 simple
concepts to enjoy a lifetime of success in the kitchen
ISBN 978-986-5695-28-6

1. 2.

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