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The Science of Good Food by David Joachim and Andrew Schloss

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In this food science reference book, ingredients and methods are listed alphabetically from Abalone through Frying to Zucchini and the authors explain what ingredients are made of, how they behave when cooked, and how various methods work. There are good photos, tables, charts, and tips, and the design is friendly and contemporary. Some techniques have recipes. Full disclosure: In 2017 David Joachim became the editor of this website. Robert Rose, 2008, 624 pages, paperback, numerous recipes and color photos.

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Published On: 6/21/2018 Last Modified: 3/7/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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