The Inquisitive Cook

Front Cover
Macmillan, Aug 15, 1998 - Cooking - 151 pages

In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.

 

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The inquisitive cook

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The science of the kitchen, an important component in the curricula of cooking schools, is a relatively new interest among the general public. The classic Joy of Cooking (LJ 10/15/97) has ... Read full review

Contents

The Inside Story
2
From Roots to Fruits
10
The Astonishing Egg
34
The Alchemy of Granules Powders
54
Fascinating Flour
76
Hooves Fins Feathers
96
Focusing on Flavors
118
Making Changes
134
Sources
140
Index
142
Credits and Acknowledgments
150
About the Authors
151
Copyright

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Page 1 - At the Exploratorium, San Francisco's museum of science, art, and human perception...

About the author (1998)

Anne Gardiner and Sue Wilson (Vancouver, B.C.) together write "The Inquisitive Cook," a weekly column dedicated to explaining the science of the kitchen, for the Montreal Gazette, and sydnicated to newspapers throughout Canada.

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