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.
Author: Anne Gardiner, Sue Wilson, The Exploratorium
Publisher: Holt McDougal
Published: 08/15/1998
Pages: 160
Binding Type: Paperback
Weight: 0.45lbs
Size: 8.40h x 5.50w x 0.60d
ISBN13: 9780805045413
ISBN10: 0805045414
BISAC Categories:
- Cooking | Reference
- Cooking | Methods | Professional
- Cooking | Essays & Narratives
About the Author
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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