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ISBN: 1933615982 / ISBN-13: 9781933615981

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

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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 ... Show synopsis

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  • The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (America's Test Kitchen) – Hardcover (2012)
    by America's Test Kitchen, Guy Crosby

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

    Hardcover, America's Test Kitchen
    2012
    English
    486 pages

    ISBN: 1933615982
    ISBN-13: 9781933615981

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

Overall customer rating: 5.000
Verna N

Important text for the kitchen

by Verna N on Jun 13, 2014

If you want to really understand how to cook well, this is an excellent book. It is meant to be READ - not just used as a recipe source (although there are some great recipes in it!). This book teaches you how to cook the right way, with simple principles and accompanying recipes to illustrate the principle. Once you have mastered the concept, you can then apply it to other foods you cook and you don't need a specific recipe for each item you prepare. This is a knowledge builder that will make you a better cook if you take the time to use it. I use it daily as a reference guide and it has made me a much more confident cook.

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