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The Science of Good Cooking
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7505113The Science of Good Cookinghttps://www.gandhi.com.mx/the-science-of-good-cooking-9781936493463/phttps://gandhi.vtexassets.com/arquivos/ids/4013619/image.jpg?v=638392514098230000557774MXNAmericas Test KitchenInStock/Ebooks/<p><strong>Master 50 simple concepts to ensure success in the kitchen.</strong></p><p>Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cooks 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 bring the science to life, and more than 400 landmark Cooks Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isnt the prerequisite for becoming a good cook; knowledge is. Think of this as an owners manual for your kitchen.</p>...4271670The Science of Good Cooking557774https://www.gandhi.com.mx/the-science-of-good-cooking-9781936493463/phttps://gandhi.vtexassets.com/arquivos/ids/4013619/image.jpg?v=638392514098230000InStockMXN99999DIEbook20129781936493463_W3siaWQiOiI1YmViYTg5ZC04MzQ5LTRkM2UtOTI3My0zYWRmODNjYTVjZDMiLCJsaXN0UHJpY2UiOjc3NCwiZGlzY291bnQiOjIxNywic2VsbGluZ1ByaWNlIjo1NTcsImluY2x1ZGVzVGF4Ijp0cnVlLCJwcmljZVR5cGUiOiJXaG9sZXNhbGUiLCJjdXJyZW5jeSI6Ik1YTiIsImZyb20iOiIyMDI1LTA3LTAxVDAwOjAwOjAwWiIsInJlZ2lvbiI6Ik1YIiwiaXNQcmVvcmRlciI6ZmFsc2V9XQ==9781936493463_<p><strong>Master 50 simple concepts to ensure success in the kitchen.</strong></p><p>Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cooks 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 bring the science to life, and more than 400 landmark Cooks Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isnt the prerequisite for becoming a good cook; knowledge is. Think of this as an owners manual for your kitchen.</p>...9781936493463_Americas Test Kitchenlibro_electonico_9781936493463_9781936493463InglésMéxicohttps://getbook.kobo.com/koboid-prod-public/randomhousewh-epub-4dbddb5b-0533-471d-82f0-976ea7d46310.epub2012-10-01T00:00:00+00:00Americas Test Kitchen