This book explains the science involved in cooking and baking, and it answers hundreds of common cooking questions along the way.
This book brought me out of the dark ages of cooking. I will never look at food the same way again.
Since reading this, I keep thinking about the chemical reactions that are happening whenever I stir two ingredients together. Understanding the science of cooking is essential for knowing when and what to substitute, what foods go well together, and how to avoid kitchen disasters.
The photographs and illustrations in this book are excellent, and the writing is trustworthy and clear, sometimes with a touch of lightheartedness. Some pages are in a question-and-answer format and other pages include information, instructions (for how to make certain dishes), or diagrams. I love the fresh, clean layout of the book.
The topics cover everything from health, to chemical reactions, to the biology of taste. Along the way, the author dispels common food myths. I’m excited to use everything I learned in this book, and I’m elated that there’s also a section about chocolate, which includes how to make ganache, chocolate shell for ice cream, and chocolate soufflé.
The amount of information in this book is extensive so I plan on reading it again someday and referencing it frequently in the meantime.
I recommend this book to everyone who likes to cook or anyone who wants to learn. Science can make us all better cooks.
I received a copy of this book from Netgalley in exchange for an honest review.
I recommend this to:
- All cooks.
What are your favorite books about cooking? Let me know in the comments!