Status
Available
Publication
Holt (1998), Edition: 1, 162 pages
Description
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.
User reviews
LibraryThing member mykl-s
One of the few books I've seen that describes the principles of cooking, not just recipes.
Language
Original language
English
Physical description
162 p.; 5.5 inches
ISBN
0805045414 / 9780805045413