Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

The book is in good condition, with a sturdy hardcover binding. There is no dust jacket present. The corners show minor wear, and the spine is intact with clear lettering. The pages are clean, without any inscriptions or markings. Overall, it is well-preserved for a book of its type. ##

"Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients" is a comprehensive exploration of culinary science, authored by The Editors at America's Test Kitchen and Guy Crosby, PhD. Published by America's Test Kitchen in 2016 in Brookline, Massachusetts, this hardcover edition is distinguished by its focus on enhancing flavor through scientific understanding. The book is a first edition, as indicated by the complete number line. It features illustrations by John Burgoyne and MGMT. Design, enriching the detailed exploration of ingredients. This edition is particularly valuable for culinary enthusiasts and professionals seeking to deepen their knowledge of food science. It remains a relevant resource in the field of cooking and flavor enhancement. The book is in good condition, though it lacks a dust jacket, which is typical for this edition. ##