The Science of Good Cooking - Cook's Illustrated spatula from novice to expert

from novice to expert

mostly hands-off technique

This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila

healthy food

The Science of Good Cooking - Cook's Illustrated spatula from novice to expertMaster 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen