Boston : Houghton Mifflin, 2001.
Explores the science underlying such cooking techniques as frying, roasting, baking, and chopping; and provides tips and recipes utilizing his unique cooking principles.
LibraryThing member drinkingtea
I love this book! I love potato products with an unnatural passion, so this in depth study of french fries was a fabulous read.
LibraryThing member klburnside
I loved the information in this book so much that I started taking notes. In the book the author explains what is actually happening when you cook food. I started reading this book the day after I made fried green tomatoes for the first time, and it just so happened the the first section of the book was about the chemical process of deep frying. So then I totally understood the purpose of every layer of coating of the fried green tomatoes and why they were the consistancy they were... it was just really interesting. Just all of these things with making pie crust and sauces and salad dressing that I have observed as I've learned to cook.. now I understand it a little better. Some of it was a bit scientific and I really just don't understand chemical structures of proteins and fats and sugars and all that. I really enjoyed the book, but I'd only recommend it to people who really like cooking
Similar in this library
What Einstein told his cook 2 : the sequel : further adventures in kitchen science by Robert L. Wolke
The man who ate everything : and other gastronomic feats, disputes, and pleasurable pursuits by Jeffrey Steingarten
Choice cuts : a savory selection of food writing from around the world and throughout history by Mark Kurlansky