The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardback)
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Short Description for The Science of Good Cooking 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.
- Published: 01 October 2012
- Format: Hardback 486 pages
- ISBN 13: 9781933615981 ISBN 10: 1933615982
- Sales rank: 21,309
Full description for The Science of Good Cooking
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.