The Art and Science of Cooking by Mary A. Michael
„The Art and Science of Cooking“ by Mary A. Michael is a comprehensive cookbook published in 1996 by Carlton Press, Corporation. This hardcover book delves into the art and science of cooking, with a focus on international cuisine and food. With 473 pages, it provides a detailed exploration of various cooking techniques and recipes from around the world, catering to both novice cooks and experienced culinary professionals. Mary A. Michael’s expertise in the field of cooking makes this book a valuable resource for anyone interested in expanding their culinary skills and knowledge.