The Inquisitive Cook
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.
What people are saying - Write a review
The inquisitive cookUser Review - Not Available - Book Verdict
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