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The Science of Good Food: The Ultimate Reference on How Cooking Works
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A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstrate principles, this book is for cooks of all levels.
作者簡介
David Joachim has written, edited or collaborated on more than 25 cookbooks. His book The Food Substitutions Bible was an International Association of Culinary Professionals (IACP) award winner. He lives in Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks, including 2500 Recipes, and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). He lives in Philadelphia.
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