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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen, with 400 Recipes Engineered for Perfection
By America's Test Kitchen Editors & Guy Crosby
- ISBN
- 9781933615981
- Publisher
- America's Test Kitchen
REVIEWS
Library Journal
Reviewed on August 1, 2012 | Science and Technology
Apart from grouping recipes by concept (e.g., "High Heat Develops Flavor," "Fat Makes Eggs Tender," and "Salting Vegetables Removes Liquids") instead of by course, this cookbook largely resembles other America's Test Kitchen titles, like The Cook's Illustrated Cookbook and The America's...Log In or Sign Up to Read More
