Guy Crosby - The Cooking Science Guy
Guy Crosby is science editor for America's Test Kitchen, and adjunct associate professor at the Harvard School of Public Health.
Guy Crosby - The Cooking Science Guy
Guy Crosby is science editor for America's Test Kitchen, and adjunct associate professor at the Harvard School of Public Health.
Guy Crosby - The Cooking Science Guy
Why is this black-bean soup not blacker? Guy Crosby sifts through questions like these daily. He is the science editor at America’s Test Kitchen, the company that produces Cook’s Illustrated magazine and America’s Test Kitchen TV show. Crosby works to perfect not only the quality of science communication but the quality of food.
Appreciating Cooking and the Science Behind It
2017年2月23日 · Guy Crosby, Ph.D., joined us for a conversation on how understanding the science of food can make you a better home cook. He is the science editor at America’s Test Kitchen; an adjunct professor at Harvard University, T.H. Chan School of Public Health; and author of the New York Times best-seller “The Science of Good Cooking” and “Cook ...
Science in the Kitchen: Guy Crosby ’64 - UNH Magazine
But the snack-world’s loss was the food-science world’s gain, as evidenced by Crosby’s work as science editor at “America’s Test Kitchen,” a cooking show produced for public television known for its rigorous testing of recipes and kitchen supplies.
Cook, Taste, Learn: How the Evolution of Science Transformed the …
2019年12月10日 · In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.
- 评论数: 21
- 作者: Guy Crosby Ph.D
Cook, Taste, Learn | Columbia University Press
In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.
Cook, Taste, Learn - De Gruyter
2019年11月18日 · Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.
Why is this black-bean soup not blacker? guy Crosby sifts through questions like these daily. he is the science editor at America’s Test Kitchen, the company that produces Cook’s Illustrated magazine and America’s Test Kitchen TV show. Crosby works to perfect not only the quality of science com-munication but the quality of food.
The Science of Good Cooking: Master 50 Simple Concepts to …
2012年10月1日 · Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen.
- 评论数: 1799
- 作者: The Editors of America's Test Kitchen and Guy Crosby Ph.D