The science of good cooking
by Guy Crosby
No ratings yet
FictionLiterary Fiction
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.
- Published
- 2012
- Pages
- 504
- ISBN
- 9781933615981
Log in to add this book to your library and rate it.
Log inReviews
Log in to write a review.
No reviews yet.