""Distinctly a cook-book,"" this 1910 volume by Mary Lincoln and Anna Barrows aims ""not to answer the question 'what"" as to choice of foods, nor ""why"" certa

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter w

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced