Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Arts and Traditions of the Table: Perspectives on Culinary H) (Paperback)

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About the Author


Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimball's Milk Street and was the science editor for America's Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook's Science (2016).


Product Details
ISBN: 9780231192934
ISBN-10: 0231192932
Publisher: Columbia University Press
Publication Date: August 3rd, 2021
Pages: 208
Language: English
Series: Arts and Traditions of the Table: Perspectives on Culinary H