When comparing The Science of Good Cooking vs The Flavor Bible, the Slant community recommends The Science of Good Cooking for most people. In the question“What are the best books for learning how to cook?” The Science of Good Cooking is ranked 5th while The Flavor Bible is ranked 9th. The most important reason people chose The Science of Good Cooking is:
These sections explain how for example the amount of eggs you added or the ratio between milk and flour can change the texture or taste of the food.
Ranked in these QuestionsQuestion Ranking
Pros
Pro "Why this recipe works" after every recipe
These sections explain how for example the amount of eggs you added or the ratio between milk and flour can change the texture or taste of the food.
Pro Perfection in recipes
The recipes have been tested and edited to perfection in America’s Test Kitchen. They will literally ask you to use 68-degree butter.
Pro Provides an index of products that go well together
This book encourages you to experiment with you dishes, which is made easier and safer with the list of foods that go well together in a dish. You can switch up your cuisine and still be completely sure that it will turn out great.
Pro Compiles the expertise of dozens of chefs
This book summarizes the knowledge and skill of not one, but dozens of leading chefs.
Cons
Con Not your book if you lack time
There are better books with simple working recipes for a quick lunch or dinner. This book is detailed and takes time to work with.