📒Cook S Science ✍ Guy Crosby

â™ Book Title : Cook s Science
✍Author : Guy Crosby
â™›Publisher : America's Test Kitchen
♣Release Date : 2016-10-04
âśżPages : 504
â™ ISBN : 9781940352459
♬Available Language : English, Spanish, And French

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đź“ťCook s Science Book Synopsis : In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

📒The Science Of Good Cooking ✍ Cook's Illustrated

â™ Book Title : The Science of Good Cooking
✍Author : Cook's Illustrated
â™›Publisher : America's Test Kitchen
♣Release Date : 2012-10-01
âśżPages : 504
â™ ISBN : 9781936493463
♬Available Language : English, Spanish, And French

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đź“ťThe Science of Good Cooking Book Synopsis : Master 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 bring the science to life, and more than 400 landmark Cook's 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 isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

📒What Einstein Didn T Know ✍ Robert L. Wolke

â™ Book Title : What Einstein Didn t Know
✍Author : Robert L. Wolke
â™›Publisher : Courier Corporation
♣Release Date : 2014-05-21
âśżPages : 240
â™ ISBN : 9780486492896
♬Available Language : English, Spanish, And French

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đź“ťWhat Einstein Didn t Know Book Synopsis : Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."

📒Cooking For Geeks ✍ Jeff Potter

â™ Book Title : Cooking for Geeks
✍Author : Jeff Potter
â™›Publisher : "O'Reilly Media, Inc."
♣Release Date : 2015-09-28
âśżPages : 488
â™ ISBN : 9781491928141
♬Available Language : English, Spanish, And French

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📝Cooking for Geeks Book Synopsis : Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This

â™ Book Title : Athletic Body in Balance
✍Author : Gray Cook
â™›Publisher : Human Kinetics
♣Release Date : 2005-09-15
âśżPages : 232
â™ ISBN : 9781450407274
♬Available Language : English, Spanish, And French

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đź“ťAthletic Body in Balance Book Synopsis : Great athletes make difficult moves look effortless with a combination of skill, strength, and balance. Traditional conditioning builds a fitness base, but modern sports training takes into account athletic movement patterns. Athletic Body in Balance is the first guide of its kind to show you how to train for smooth, fluid movement and prevent muscle imbalances, mobility restrictions, stability problems, and injuries.

📒The Science Of Cooking ✍ Peter Barham

â™ Book Title : The Science of Cooking
✍Author : Peter Barham
â™›Publisher : Springer
♣Release Date : 2012-10-05
âśżPages : 244
â™ ISBN : 3642631665
♬Available Language : English, Spanish, And French

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📝The Science of Cooking Book Synopsis : A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

📒The Cook S Illustrated Meat Book ✍ Cook's Illustrated

â™ Book Title : The Cook s Illustrated Meat Book
✍Author : Cook's Illustrated
â™›Publisher : America's Test Kitchen
♣Release Date : 2014-10-01
âśżPages : 504
â™ ISBN : 9781940352145
♬Available Language : English, Spanish, And French

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📝The Cook s Illustrated Meat Book Book Synopsis : Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

â™ Book Title : Climate Change Science A Modern Synthesis
✍Author : G. Thomas Farmer
â™›Publisher : Springer Science & Business Media
♣Release Date : 2013-01-12
âśżPages : 564
â™ ISBN : 9789400757578
♬Available Language : English, Spanish, And French

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đź“ťClimate Change Science A Modern Synthesis Book Synopsis : An introduction to the principles of climate change science with an emphasis on the empirical evidence for climate change and a warming world. Additional readings are given at the end of each chapter. A list of "Things to Know" opens each chapter. Chapters are arranged so that the student is first introduced to the scientific method(s), examples of the use of the scientific method from other sciences drawn from the history of science with an emphasis on climate science. Climate science is treated in each chapter based on the premise of global warming. Chapter treatments on the atmosphere. biosphere, geosphere, hydrosphere, and anthroposphere and their inter-relationships are given.

📒Kitchen Mysteries ✍ Hervé This

â™ Book Title : Kitchen Mysteries
✍Author : Hervé This
â™›Publisher : Columbia University Press
♣Release Date : 2010
âśżPages : 220
â™ ISBN : 9780231141710
♬Available Language : English, Spanish, And French

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đź“ťKitchen Mysteries Book Synopsis : Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.

â™ Book Title : Science in the Kitchen and the Art of Eating Well
✍Author : Pellegrino Artusi
â™›Publisher : University of Toronto Press
♣Release Date : 2003
âśżPages : 653
â™ ISBN : 0802086578
♬Available Language : English, Spanish, And French

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đź“ťScience in the Kitchen and the Art of Eating Well Book Synopsis : Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.

📒The Science Of Cooking ✍ Joseph J. Provost

â™ Book Title : The Science of Cooking
✍Author : Joseph J. Provost
â™›Publisher : John Wiley & Sons
♣Release Date : 2016-05-02
âśżPages : 560
â™ ISBN : 9781118674208
♬Available Language : English, Spanish, And French

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📝The Science of Cooking Book Synopsis : Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wi≠ and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

â™ Book Title : The Food Lab Better Home Cooking Through Science
✍Author : J. Kenji López-Alt
â™›Publisher : W. W. Norton & Company
♣Release Date : 2015-09-21
âśżPages : 938
â™ ISBN : 9780393249866
♬Available Language : English, Spanish, And French

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📝The Food Lab Better Home Cooking Through Science Book Synopsis : The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

â™ Book Title : Flavor The Science of Our Most Neglected Sense
✍Author : Bob Holmes
â™›Publisher : W. W. Norton & Company
♣Release Date : 2017-04-25
âśżPages : 320
â™ ISBN : 9780393244434
♬Available Language : English, Spanish, And French

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📝Flavor The Science of Our Most Neglected Sense Book Synopsis : A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.

â™ Book Title : The Official High Times Cannabis Cookbook
✍Author : Elise McDonough
â™›Publisher : Chronicle Books
♣Release Date : 2012-03-21
âśżPages : 160
â™ ISBN : 9781452101330
♬Available Language : English, Spanish, And French

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đź“ťThe Official High Times Cannabis Cookbook Book Synopsis : Presents recipes that feature cannabis as an ingredient, along with an introduction that covers topics such as the difference between hemp and cannabis, the plant's potency when eaten, different strains, and its fat content.

📒Molecular Gastronomy ✍ Hervé This

â™ Book Title : Molecular Gastronomy
✍Author : Hervé This
â™›Publisher : Columbia University Press
♣Release Date : 2012-04-02
âśżPages : 392
â™ ISBN : 9780231508070
♬Available Language : English, Spanish, And French

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📝Molecular Gastronomy Book Synopsis : Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

â™ Book Title : Amazing Mostly Edible Science
✍Author : Andrew Schloss
â™›Publisher :
♣Release Date : 2016-01-15
âśżPages : 160
â™ ISBN : 9781631591099
♬Available Language : English, Spanish, And French

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đź“ťAmazing Mostly Edible Science Book Synopsis : Teaching your kids science just got better--and tastier! With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science, uniting science and cooking has never been easier. Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages. * All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals!

📒The Cook S Illustrated Baking Book ✍ Editors at Cook's Illustrated Magazine

â™ Book Title : The Cook s Illustrated Baking Book
✍Author : Editors at Cook's Illustrated Magazine
â™›Publisher : Americas Test Kitchen
♣Release Date : 2013
âśżPages : 518
â™ ISBN : 1936493586
♬Available Language : English, Spanish, And French

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đź“ťThe Cook s Illustrated Baking Book Book Synopsis : The Next Book in a Highly Successful Series More than 20 years of baking know-how from k's Illustrated magazine and the authors of The New York Times best sellers The Cook's Illustrated Cookbook and The Science of Good Cooking

📒Season To Taste ✍ Molly Birnbaum

â™ Book Title : Season to Taste
✍Author : Molly Birnbaum
â™›Publisher : Granta Books
♣Release Date : 2011-08-04
âśżPages : 320
â™ ISBN : 9781846273902
♬Available Language : English, Spanish, And French

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📝Season to Taste Book Synopsis : At the age of 22, Molly was an aspiring chef with a head full of recipes and a place at one of the country’s most prestigious cookery schools. But then she was involved in a car accident which destroyed her sense of smell – and with it her ability to taste, her desire to cook, and her dreams of working in a restaurant. Season to Taste is the story of what happened next, as Molly picked herself back up and set off on a brave and uncertain mission to reawaken her nose. Writing with emotional honesty, intellectual curiosity, and a foodie's feel for descriptive precision, she explores the science behind olfaction, pheromones, and Proust’s madeleine; she meets leading experts, including the writer Oliver Sacks, scientist Stuart Firestein, and perfumer Christophe Laudamiel; and she visits a pioneering flavour laboratory, eats at Grant Achatz’s legendary Chicago restaurant Alinea, and enrolls at a renowned perfume school in Grasse, all in an effort to understand and overcome her condition. From cinnamon and cedar wood, to bacon and her boyfriend’s shirt, Molly Birnbaum gradually rediscovers the scented world and captures in words – apt and piquant words – the rich layer of life that tends to be wordless.

📒Kitchen Science Lab For Kids ✍ Liz Lee Heinecke

â™ Book Title : Kitchen Science Lab for Kids
✍Author : Liz Lee Heinecke
â™›Publisher : Quarry
♣Release Date : 2014-08-01
âśżPages : 144
â™ ISBN : 9781592539253
♬Available Language : English, Spanish, And French

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đź“ťKitchen Science Lab for Kids Book Synopsis : DIVHands-On Family: Kitchen Science Lab for Kids offers 52 fun science activities for families to do together. The experiments can be used as individual projects, for parties, or as educational activities groups./div

â™ Book Title : Liquid Intelligence The Art and Science of the Perfect Cocktail
✍Author : Dave Arnold
â™›Publisher : W. W. Norton & Company
♣Release Date : 2014-11-10
âśżPages : 416
â™ ISBN : 9780393245851
♬Available Language : English, Spanish, And French

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📝Liquid Intelligence The Art and Science of the Perfect Cocktail Book Synopsis : Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

📒The Inquisitive Cook ✍ Anne Gardiner

â™ Book Title : The Inquisitive Cook
✍Author : Anne Gardiner
â™›Publisher : Macmillan
♣Release Date : 1998-08-15
âśżPages : 151
â™ ISBN : 0805045414
♬Available Language : English, Spanish, And French

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đź“ťThe Inquisitive Cook Book Synopsis : Details what roles different ingredients and techniques play in cooking and provides tools to modify and improve recipes and avoid cooking disasters