Customer Review

2 of 2 people found the following review helpful
4.0 out of 5 stars Magnificent, even for a beginner, 20 July 2013
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This review is from: The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks) (Hardcover)
I am taking a cookery course, and this book was recommended to me by another student. To be honest, I am not beginner, but I think that even an absolute beginner would benefit from this book. It teaches some fundamental concepts of good cooking that are reusable across almost all recipes. There is certainly quite a bit of science in the book, but not overwhelmingly so, and there is a healthy balance of grounded, practical advise. The only downside is that all measurements use the American system of measures, which is a shame. However, conversions of the metric system are explained.
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