Cook's science : how to unlock flavor in 50 of our favorite ingredients / the editors at America's Test Kitchen and Guy Crosby.
A companion to the bestselling The Science of Good Cooking. America's Test Kitchen deep dives into the science behind 50 of our favorite ingredients - and uses that science to make them taste their best. Each chapter studies a single ingredient, with topics such as salmon, eggs, strawberries, butter...
|Corporate Author:||America's Test Kitchen (Firm).|
|Other Authors:||Crosby, Guy|
Brookline, Massachusetts :
America's Test Kitchen,
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Parrsboro Branch (CPL) - Adult Non-Fiction
|641 .5 COO||1||Available|