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Cook’s Illustrated How-to-Cook Library

The Editors of Cooks Illustrated

Cover of Cook’s Illustrated How-to-Cook Library

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee • 3 highlights

Cover of On Food and Cooking: The Science and Lore of the Kitchen

By simmering the vegetables until soft, the cook breaks down their cell walls and releases the cell contents into the water. These contents include salts, sugars, acids, and savory amino acids, as well as aromatic molecules. Carrots, celery, and onions are almost always included for their aromatics, and mushrooms and tomatoes are the richest source... See more

Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen

Cook's Illustrated | Recipes That Work | We Test It All | Cook's Illustrated

americastestkitchen.com

Thumbnail of Cook's Illustrated | Recipes That Work | We Test It All | Cook's Illustrated

Cookoff: Recipe Fever in America

Cover of Cookoff: Recipe Fever in America

The Art of Eating: 50th Anniversary Edition

Mary Frances Kennedy Fisher

Cover of The Art of Eating: 50th Anniversary Edition

Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]

Cover of Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]

Thumbnail of The 19 Best Cookbooks of 2024

Bon Appétit and Epicurious Staffs • The 19 Best Cookbooks of 2024

three fundamental principles: maximize flavor, manipulate texture, and season confidently.

Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors