Not all recipes are created equal. Sure, some can handle an impulsive “little of this…little of that.” But really good recipes are more like formulations – each ingredient or instruction functions in achieving an end result. Often, a single variable in a recipe can yield a big difference in the finished product. (Example: Does the recipe require eggs straight from the fridge, or do room temperature eggs function best?) When variables are isolated, tested, and optimized, a truly great recipe is born.
There’s a new cookbook in town and these kitchen-tested recipes won’t disappoint. Straight from the minds of the culinary experts at Cook’s Science (a new brand from America’s Test Kitchen), this cookbook is a goldmine for the curious cook. Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients is a culinary tome of 300+ recipes, tips and tricks, and how-to tutorials. This cookbook is packed with plenty of food science know-how that is sure to keep the hungriest smarty-pants flipping the page.
Like most of us food geeks, I sat and read the book first. The book includes 50 chapters, each featuring a different ingredient like: pork belly, scallops, tofu, cream, tomatoes, whole-wheat flour, red wine, and more. Also included in the book are sections you Food Science Secrets readers will appreciate: “Where Lab Meets Kitchen,” and “The Basic Elements of Food.” Before long, a particularly indulgent recipe caught my eye: Triple-Chocolate Mousse Cake. I couldn’t resist.
Light, rich, and not overly sweet, this cake is sure to wow at any dinner party, birthday, or special occasion. Or, if you’re like me, it’s also the perfect accoutrement to some truly delicious reading. 😉
So here I am. Having my cake, and eating it, too.
It’s a long recipe, but well worth the time investment. (Recipe Below)
One recipe down…299+ to go. 🙂 Are you drooling for yours? Find your copy of Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients at Cook’s Science or on Amazon. Want to learn more about Cook’s Science? Follow the Cook’s Science cooks, scientists, and journalists on Twitter, Instagram, Facebook, and YouTube as they explore the stories and science behind good food.