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The Science of Good Cooking (Cook's Illustrated Cookbooks) (original 2012; edition 2012)
The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby Ph.D (2012)
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Wikipedia in English (1)
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In this radical new approach to home cooking, science is used to explain what goes on in the kitchen. Unlike other food science books, this is a direct and practical connection between the science and the cooking divided into 50 core principles.
(summary from another edition)
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