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: America's Test Kitchen (Firm)
Other Authors: Crosby, Guy.
Format: Book
Language: English
Published: Brookline, MA : America's Test Kitchen, c2012.
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