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.

Bibliographic Details

Corporate Author:	America's Test Kitchen (Firm)
Other Authors:	Crosby, Guy
Format:	Books Print Book
Language:	English
Published:	Brookline, MA : America's Test Kitchen, c2012.
Subjects:	Cooking. Food. Cookbooks.
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