Those who watch America's Test Kitchen on PBS are familiar with the brief scientific explanations that accompany each demonstration. This book amplifies those discussions.Unlike most cookbooks, which are broken out by type of dish (eggs, appetizers, what-have-you), "The Science of Good Cooking" is broken out by scientific principle. The first part of the chapter explains the principle in detail (e.g., lamination, which some books refer to as larding, and why different types of butter affect lamination in varying ways). After the scientific discussion, there is a breakdown of a test kitchen experiment that explains how they arrived at certain conclusions for the following recipes. The recipes follow the experiment with detailed information on how to accomplish each step. The most interesting part of this unusual book was the "why this recipe works" section after each dish. Instead of just presuming instant success, as most books do, this one talks about why the scientific principle applies and how the various chemical and physical reactions work together.As someone who has often said that baking is science but cooking might as well be voodoo, I was delighted to see a book that explained the science of the stovetop as well.