On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Unbelievable encyclopedia (in content, not format) of all there is to know about food and cooking, plus a lot of other stuff. Told from a detailed chemistry perspective, for the most part. You'll learn how molecules bond, how sugars crystallize, how all the different candies are formed. About the different ways sauces thicken and why. About, well...just everything.
It's grouped according to category--milk, eggs, meats, plants, then progresses onto sauces, gels, and combinations, like cakes or candies. Then the basic ingredients of protein, starch and lipid. And oddly enough, it almost never gets boring. Only a few few sections of a very few chapters were so tedious that I skipped forward, and then only a little bit.
It was just that good.
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