The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
Product ID: 235172
🍳400+ foolproof recipes
📚50 core cooking principles
🧪50 unique kitchen experiments
215.10 DT
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Description
🍽️ Cook smarter, not harder—your kitchen’s ultimate playbook!
- COOK WITH CONFIDENCE - Over 400 tested recipes from Cook’s Illustrated to apply your new skills immediately.
- EXPERIMENT LIKE A PRO - Engage with 50 hands-on experiments that reveal the 'why' behind cooking techniques.
- FROM AMATEUR TO KITCHEN OWNER - No lifetime experience needed—just knowledge to transform your cooking game.
- MASTER THE SCIENCE OF COOKING - Unlock 50 essential concepts that guarantee kitchen success every time.
- JOIN A COMMUNITY OF FOOD INNOVATORS - Join thousands of readers who rate this book 4.8 stars for elevating their culinary craft.
The Science of Good Cooking is a groundbreaking cookbook that distills 50 fundamental cooking principles through 50 unique experiments and over 400 tested recipes from Cook’s Illustrated. Designed for cooks of all levels, it transforms kitchen novices into confident chefs by explaining the science behind every technique, making it the definitive owner's manual for lifelong culinary success.
Specifications
| Best Sellers Rank | #116,338 in Books ( See Top 100 in Books ) #230 in Cooking Encyclopedias #278 in Cooking, Food & Wine Reference (Books) #537 in Baking (Books) |
| Customer Reviews | 4.8 4.8 out of 5 stars (1,811) |
| Dimensions | 9.06 x 1.3 x 10.63 inches |
| Edition | First Edition |
| ISBN-10 | 1933615982 |
| ISBN-13 | 978-1933615981 |
| Item Weight | 4.05 pounds |
| Language | English |
| Part of series | Cook's Illustrated |
| Print length | 504 pages |
| Publication date | October 1, 2012 |
| Publisher | Cook's Illustrated |
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