An edition of The science of good cooking
(2012)
The science of good cooking
master 50 simple concepts to enjoy a lifetime of success in the kitchen
by Guy Crosby
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In this radical new approach to home cooking, science is used to explain what goes on in the kitchen. Unlike other food science books, this is a direct and practical connection between the science and the cooking divided into 50 core principles.
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| Edition | Availability |
|---|---|
1
The science of good cooking: master 50 simple concepts to enjoy a lifetime of success in the kitchen
2012, America's Test Kitchen
in English
1933615982 9781933615981
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Includes index.
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| August 16, 2024 | Edited by MARC Bot | import existing book |
| December 20, 2023 | Edited by ImportBot | import existing book |
| August 6, 2021 | Edited by New York Times Bestsellers Bot | Add NYT bestseller tag |
| February 28, 2020 | Edited by MARC Bot | remove fake subjects |
| May 16, 2012 | Created by LC Bot | import new book |