The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
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About this item
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Hardcover, Cook's Illustrated, 2012, ISBN13 9781933615981, ISBN10 1933615982
In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.
|Number of Pages:||486|
|Number in Series:||1|
|Author:||Crosby, Guy, Ph.D. , Cook's Illustrated Magazine , Newhouse, Michael|
|Publisher:||Random House Inc|
|Publication Date:||October, 2012|
|Digital Video Formats:||Hardcover|
|Assembled Product Dimensions (L x W x H):||9.25 x 10.50 x 1.50 IN|
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