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The Baking Bible
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The Science of GooD Cooking
By Cook's Illustrated

 

  • 400 recipes engineered for perfection
  • Tips for using an instant-read thermometer
  • 50 Kitchen concepts to learn and master
  • ATK’s recommended kitchen cookware

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America’s Test Kitchen has spent 30 years investigating how cooking works - and why recipes sometimes don’t. Flip through the pages of, “The Science of Good Cooking” and you’ll be transported into the Test Kitchen working alongside editors, food scientists, tasters and cookware specialists’ putting their perfectly engineered recipes to the test.

 

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The Baking Bible
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The Baking Bible
By Rose Levy Beranbaum

 

  • Easy-to-follow recipes
  • Hundreds of illustrations
  • Temperatures on virtually every page
  • Tips for scoring, putting your yeast to work, and checking for doneness
  • Includes a personal insert from Rose

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The Baking Bible further confirms Rose’s addiction to temperature. She includes temperatures on nearly every page to ensure readers never second guess the process. Alongside oven temperatures are ideal internal temperatures for curds, pie fillings, tarts, and more. After you’ve picked up Rose’s Baking Bible, bee line it to the market for butter, flour and sugar because you’re going to want to get started right away! Only question is, what will it be? Cake, pie, tarts, cookies, candies, pastries or bread?

 

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Bouchon Bakery

BOUCHON BAKERY
By Thomas Keller

 

  • Over 100 recipes
  • Award-winning photography & styling
  • Temperatures on virtually every page
  • Quick reference to "Baking Basics"

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From the beginning, award-winning chef-proprietor, Thomas Keller, preaches on the importance of precision. From weighing ingredients instead of using a measuring cup, to understanding time and temperature differences when baking in standard ovens verses convection ovens; from knowing your oven hot spots, and understanding how your oven cycles, to becoming familiar with the effect room temperatures have on allowing dough to relax. You’ll even find chocolate tempering temperatures on page 370. As Keller puts it, “It’s all about finesse.”

 

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Cookbook

The Great Meat Cookbook
By Bruce Aidells

 

  • Hundreds of extraordinary recipes
  • Tips on buying, storing and safe handling of meat
  • Over 100 color photos

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With straight talk and an affable voice, Aidells provides every single thing you need to get comfortable in the kitchen, from which thermometers are the most reliable, to how to thaw meat from the farmers' market, to tips that will make you a grill and barbecue pro.

 

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Bread Bible

The Bread Bible
By Rose Levy Beranbaum

 

  • Easy-to-follow recipes
  • Hundreds of illustrations
  • Temperatures on virtually every page
  • Tips for scoring, putting your yeast to work, and checking for doneness
  • Includes a personal insert from Rose

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The Bread Bible confirms what we at ThermoWorks have suspected for years, Beranbaum is as addicted to temperature as we are! There are temperatures listed throughout for water, yeast, fermentation, during autolyse, after autolyse, dough, raising, shaping, baking and doneness. If you can read, and you've got this book and an accurate thermometer, you can bake incredible bread of every variety!

 

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Cooking for Geeks

Cooking For Geeks
By Jeff Potter

 

  • Countless new ways to use your cooking thermometer!
  • A refreshing, scientific approach
  • Full of tips, tools and techniques
    Signed copies available!

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Cooking for Geeks will show you countless new ways to use your cooking thermometer. There's a whole section on time and temperature! And as everyone knows, cookbooks filled with temperatures are one of our favorite things! This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.

 

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