Cook's Illustrated: The Science of Good Cooking

Cook's Illustrated: The Science of Good Cooking. 2012. America's Test Kitchen and Guy Crosby. Brookline, MA: America's Test Kitchen. 486 pages.

To enhance one's understanding of quality, it can be tremendously useful to see how experts and professionals work to ensure quality in their unique domains. Cooking is no exception. This is an interesting book that relates scientific concepts to fundamental cooking principles, and then links those to proven recipes tested by America's Test Kitchen. I am a fan of this PBS series because America's Test Kitchen approaches cooking as a series of experiments. This book is consistent with that approach, and supplements the explanations with the scientific rationale. This reference appeals to me as a food aficionado, as well as a quality measurement enthusiast.

The first section addresses areas that should be essential components of every home economics class and culinary...