Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients
by Cook'S Illustrated, Guy Crosby Ph.D
Cook's Science examines the surprising science behind 50 favorite ingredients. From Cook's Illustrated and Guy Crosby Ph.D., this companion to The Science of Good Cooking connects food science with practical flavor guidance, showing how a deeper understanding of ingredients can help make them taste their best.
About This Book
Cook's Science explores the science behind 50 of our favorite ingredients.
Drawing on the work of Cook's Illustrated and Guy Crosby Ph.D., the book examines how ingredient properties affect flavor.
It uses this scientific understanding to help readers make ingredients taste their best.
This companion to The Science of Good Cooking connects culinary practice with accessible food science.
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