'The Science of Good Cooking' by the editors of Cook's Illustrated magazine is a comprehensive guide to the science behind cooking. With over 400 recipes and detailed explanations of the science behind each technique, this cookbook is a valuable resource for home cooks. From understanding the role of fats in baking to mastering the art of caramelization, this book covers a wide range of topics in an accessible and practical manner. Whether you're a beginner or an experienced cook, 'The Science of Good Cooking' will help you become a more confident and knowledgeable cook.
