Christopher Kimball: "Science of Good Cooking"
Sorry, this event is SOLD OUT. Christopher Kimball will discuss Science of Good Cooking, the new book from the editors at "Cook's Illustrated" Magazine. In this radical new approach to home cooking, the editors use science to explain what goes on in the kitchen. Unlike other food science books, they make a direct and practical connection between the science and the cooking. The book is divided into 50 core principles, supported through detailed yet friendly explanations, brought alive with color illustrations and inventive experiments, and reinforced through recipes that put the principles to work.