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Science of Good Cooking

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ISBN-10: 1933615982

ISBN-13: 9781933615981

Edition: 2012

Authors: America's Test Kitchen Staff, Cook's Illustrated Magazine Editors, Guy Crosby

List price: $51.00
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In this radical new approach to home cooking, science is used to explain whatgoes on in the kitchen. Unlike other food science books, this is a direct andpractical connection between the science and the cooking divided into 50 coreprinciples.
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Book details

List price: $51.00
Copyright year: 2012
Publisher: America's Test Kitchen
Publication date: 10/1/2012
Binding: Hardcover
Pages: 504
Size: 9.25" wide x 10.50" long x 1.50" tall
Weight: 4.378
Language: English