The book is currently out of stock
The New Kitchen Science
A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
Authors
336 pages
More about the book
The revised edition offers comprehensive insights into cooking, featuring the latest scientific findings on methods, equipment, food storage, and nutritional health. Authored by science expert Howard Hillman, it serves as a valuable resource for cooks seeking answers to their culinary questions.
Book variant
2003, hardcoverBook purchase
We’ll notify you via email once we track it down.