The science of good cooking
Subtitle: master 50 simple concepts to enjoy a lifetime of success in the kitchen
By: the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne
Contributors: America's Test Kitchen (Firm)
Publisher: America's Test Kitchen
Published: 2012
Place of publication: Brookline, MA
Language: eng
Number of pages: 504
ISBN-13: 9781933615981
Subjects: Food; Cooking
Description: In this radical new approach to home cooking, science is used to explain what goes on in the kitchen. Unlike other food science books, this is a direct and practical connection between the science and the cooking divided into 50 core principles.
Notes: Includes index.