The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

by ,

In this radical new approach to home cooking, science is used to explain whatgoes on in the kitchen. Unlike other food science books, this is a direct andpractical connection between the science and the cooking divided into 50 coreprinciples.

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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
2012, Cook's Illustrated, Brookline, Massachusetts

ISBN-13: 9781933615981

Hardcover

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