Cook's science
Subtitle: how to unlock flavor in 50 of our favorite ingredients
By: the editors at America's Test Kitchen and Guy Crosby, PhD
Contributors: Crosby, Guy, editor; America's Test Kitchen (Firm)
Published: 2016
Language: eng
Number of pages: 486
ISBN-13: 9781940352459
Subjects: Food; Thermodynamics; Cooking; Chemistry; Experiments
Notes: Includes bibliographical references (pages 441-447) and index.
Table of contents: title: The science of measuring; title: The science of time and temperature; title: The science of heat and cold; title: The science of the senses; title: The science of tools and ingredients.