The Science of Good Cooking is a cookbook by the editors of Cook's Illustrated magazine that focuses on the scientific principles that make recipes work. With over 400 recipes, this book explores various cooking techniques and explains the science behind them. From understanding the role of fats and proteins to mastering the art of caramelization, The Science of Good Cooking provides practical tips and insights to help you become a better cook. Whether you're a beginner or an experienced chef, this book will deepen your understanding of the science behind delicious food.
