The Science of Good Cooking

by The Editors of America's Test Kitchen and Guy Crosby

Other authorsPh.D
Hardcover, 2012

Status

Call number

ATK -- 2012

Call number

ATK -- 2012

Tags

Publication

Cook's Illustrated (2012), Hardcover, 504 pages

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.

Language

Physical description

504 p.; 10.4 inches

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