The Science of Good Food: The Ultimate Reference on How Cooking Works

The Science of Good Food is an indispensable guide for any home cook or professional chef looking to unlock the secrets of culinary science.

With over 1,800 entries covering everything from agriculture to flavor science, this comprehensive reference book provides clear explanations of the physical and chemical transformations that govern food preparation and cooking.

The book includes extensive cross-references, 200 illustrations and photographs, and 100 recipes that demonstrate the principles of food science in action.

Whether you're a beginner or an experienced chef, this book will give you the confidence and creativity to take your cooking to the next level.

Don't miss out on the opportunity to revolutionize your kitchen with The Science of Good Food.