The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen /
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.
| Corporate Author: | |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Brookline, MA :
America's Test Kitchen,
[2012]
|
| Subjects: |
| Summary: | 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. |
|---|---|
| Physical Description: | xvii, 486 pages : illustrations (some color) ; 27 cm. |
| Bibliography: | Includes bibliographical references (pages 451-453) and index. |
| ISBN: | 9781933615981 (hbk.) 1933615982 (hbk.) |