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.