The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen
(Book)
Contributors
Published
Brookline, MA : America's Test Kitchen, c2012.
Physical Desc
xvii, 486 pages : ill. (some col.) ; 27 cm.
Status
San Luis Obispo Library - Adult Nonfiction
641.3
1 available
641.3
1 available
Arroyo Grande Library - Adult Nonfiction
641.3
1 available
641.3
1 available
Atascadero Library - Adult Nonfiction
641.3
1 available
641.3
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| San Luis Obispo Library - Adult Nonfiction | 641.3 | On Shelf |
| Arroyo Grande Library - Adult Nonfiction | 641.3 | On Shelf |
| Atascadero Library - Adult Nonfiction | 641.3 | On Shelf |
| Los Osos Library - Adult Nonfiction | 641.3 | On Shelf |
| Nipomo Library - Adult Nonfiction | 641.3 | On Shelf |
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More Details
Published
Brookline, MA : America's Test Kitchen, c2012.
Format
Book
Language
English
Notes
Bibliography
Includes bibliographical references (p. 451-453) and index.
Description
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.
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