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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.

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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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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 p. : ill. (some col.) ; 27 cm.
Bibliography:Includes bibliographical references (p. 451-453) and index.
ISBN:9781933615981 (hbk.)
1933615982 (hbk.)
Author Notes:Cook's Illustrated is a widely renowned America's Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. America's Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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