Guy Crosby
1) The science of good cooking: master 50 simple concepts to enjoy a lifetime of success in the kitchen
Pub. Date
c2012
Physical Desc
xvii, 486 p. : ill. (some col.) ; 27 cm.
Description
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.
Pub. Date
[2016]
Physical Desc
xvii, 486 pages : illustrations (some color) ; 27 cm
Description
Good science makes great food. The test cooks and editors at America's Test Kitchen know this. Of course, you need quality ingredients and some modest equipment. This book examines the science behind fifty ingredients, including pork shoulder, apples and dark chocolate; performs a kitchen experiment to show how the science works; and then presents recipes that utilize the science.