An edition of The science of good cooking (2012)

The science of good cooking

master 50 simple concepts to enjoy a lifetime of success in the kitchen

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  • 4.0 (1 rating) ·
  • 12 Want to read
  • 2 Have read

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Last edited by MARC Bot
August 16, 2024 | History
An edition of The science of good cooking (2012)

The science of good cooking

master 50 simple concepts to enjoy a lifetime of success in the kitchen

  • 4.0 (1 rating) ·
  • 12 Want to read
  • 2 Have read

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.

Publish Date
Language
English
Pages
504

Buy this book

Previews available in: English

Book Details


Edition Notes

Includes index.

Published in
Brookline, MA

Classifications

Dewey Decimal Class
641.3
Library of Congress
TX651 .S375 2012, TX651.S375 2012

The Physical Object

Pagination
p. cm.
Number of pages
504

ID Numbers

Open Library
OL25316309M
Internet Archive
scienceofgoodcoo0000unse
ISBN 13
9781933615981
LCCN
2012012807
OCLC/WorldCat
793421734

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
August 16, 2024 Edited by MARC Bot import existing book
December 20, 2023 Edited by ImportBot import existing book
December 8, 2022 Edited by ImportBot import existing book
October 22, 2021 Edited by ImportBot import existing book
May 16, 2012 Created by LC Bot Imported from Library of Congress MARC record