Title: The science of good 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.
Subjects: Food, Cooking, nyt:hardcover-advice=2012-11-04, New York Times bestseller, Tx651 .s375 2012, 641.3