The Science of Good Food
March 25, 2009 by Sandy Mitchell
Filed under Recipes
What is Glycogen? How can you replace fat with fruit in baking? How does sun-drying work? These are just three of the thousands of questions answered in the new, comprehensive cooking reference, “The Science of Good Food.”
This 611-page encyclopedia of food goes letter by letter through ordinary (like eggs) and obscure (like dulce de leche) foods, cooking styles, and cooking and food terms. It’s fascinating reading for beginning and experienced cooks alike.
The encyclopedia-style entries would be enough to make this a great book, but “The Science of Good Food” also includes a variety of recipes, interspersed among the pages. You’ll find such things as Duck Confit (duck cooked in its own juices), Perfect French Fries, and Mustard Greens with Soy, Ginger, and Sesame.
“The Science of Good Food” would make an excellent gift (perhaps to a spring bride or summer graduate). The book is available via Amazon.com or through most online and retail booksellers.
(photo credit: Lisa Ekus Group)
