The Science of Good Food: The Ultimate Reference on How Cooking Works by Andrew Schloss, David Joachim

The Science of Good Food: The Ultimate Reference on How Cooking Works

Andrew Schloss, David Joachim

624 pages • first pub 2008 (editions)

nonfiction informative slow-paced
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The science of cooking is the most fascinating and influential development in cuisine.Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensa...

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