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

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concept23

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concept24

concept12

concept22

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concept11

028

concept21

concept10

concept20

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concept9

025

concept19

concept8

concept18

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concept7

022

concept17

concept6

concept16

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concept5

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concept15

concept4

concept14

concept3

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concept13

concept2

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preface by christopher kimball

concept25

concept38

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concept26

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concept40

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concept28

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concept39

concept27

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concept41

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concept42

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concept46

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concept48

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concept36

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concept37

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America's Test Kitchen

omlet

10 4

concept50

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concept49

concept35

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concept47

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concept32

Lawrence Krauss

concept43

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amyloseamylopectin

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Christopher Kimball

WELCOME TO AMERICA'S TEST KITCHEN

recipes contents

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Cook's IllustratedCook's

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CooksCountryTV.com

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CooksIllustrated.com

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AmericasTestKitchen.com

blind test

CooksCountry.com

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Recipes Contents

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043

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324

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145

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Mole Marinade

145

170

145

170

Mojo

146

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146

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054

095

045

096

072

097

072

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332

121

332

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131

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054

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060

134

Romesco Sauce

060

135

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034

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120

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Recipes Contents 11

075

BBQ

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075

085

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110

078

104

079

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094

BBQ

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095

113

BBQ

086

035

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036

BBQ

111

061

BBQ

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062

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093

356

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431

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123

123

108

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074

055

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082

082

082

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BBQ

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BBQ

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BBQ

084

12

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048

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331

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071

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064

065

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105

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047

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050

051

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063

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Recipes Contents

13

introduction

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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

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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

p.30-31p.196-197p.236-237p.306-307p.364-365

Briefing Press
333 11 4
0227182001 0227181258

333 11 4
24 0227181258
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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Printed in TaiwanAll Rights Reserved

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The science of good cooking : master 50 simple
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