"The Science of Good Cooking" is a cookbook that takes a scientific approach to cooking, explaining the reasoning behind different cooking techniques. The book, written by the Editors of America's Test Kitchen and Guy Crosby, Ph.D., explores 50 key cooking concepts and provides 400 recipes. The authors delve into the science behind cooking methods like searing, braising, and brining, highlighting the impact of factors like temperature, moisture, and enzyme action. They provide practical tips and detailed explanations to help readers understand how to achieve the best results in the kitchen.

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