The Science of Good Cooking

The Science of Good Cooking

Master 50 Simple Concepts to Enjoy A Lifetime of Success in the Kitchen

Book - 2012
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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.
Publisher: Brookline, MA : America's Test Kitchen, c2012
ISBN: 9781933615981
1933615982
Branch Call Number: 641.5 Sci275 2012
Characteristics: xvii, 486 p. : ill. (some col.) ; 27 cm

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