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The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook’s Illustrated Cookbooks)

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What separates success from failure in the kitchen?

We’ve learned that without solid technique, good cooking is impossible.

Understanding the science that leads to success or failure in the kitchen is much simpler than you think. Trust us. The Science of Good Cooking covers the 50 fundamental concepts that we think every good cook should know. We explain the science in simple, practical terms, so you really understand how these principles work and how you can apply them as you cook. Think of this book as an owner’s manual for your kitchen.

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