America’s Test Kitchen presents “Cook’s Science: How to Unlock Flavor in 50 of our Favorite Ingredients”

Harvard Book Store welcomes back the cast of America’s Test Kitchen (ATK) for their annual ATK event at the Brattle Theatre.

Jack Bishop, Julia Collin Davison, Bridget Lancaster, Lisa McManus, and Adam Ried will present ATK’s latest cookbooks, including the evening’s featured title, Cook’s Science: How to Unlock Flavor in 50 of our Favorite Ingredients—the all-new companion to the New York Times–bestselling The Science of Good Cooking, highlighting 50 of favorite ingredients and the science behind them.

About Cook’s Science:

Each chapter explains the science behind one of the 50 ingredients in a short, informative essay—topics ranging from pork shoulder to apples to quinoa to dark chocolate—before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, “family trees” of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

The book will also be for sale at the event for 20% off. America’s Test Kitchen will also be providing treats for attendees to sample during the event.

Pre-sale tickets for $39 will include a copy of Cook’s Science. Tickets purchased after 11/15 are $5 and do not include a copy of the book.