The Inquisitive Cook

The Inquisitive Cook

Book - 1998
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Baker & Taylor
Details what roles different ingredients and techniques play in cooking and provides tools to modify and improve recipes and avoid cooking disasters

McMillan Palgrave

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.

Publisher: New York : Henry Holt & Company, 1998
Edition: 1st ed
ISBN: 9780805045413
Characteristics: 151 p. : ill. ; 21 cm


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Nov 18, 2011

It explains the basic science of cooking and baking, including how yeasts, baking sodas, sugar and baking powders work. I found it very interesting and intriguing.

Jun 29, 2010

Subtitle is "Discover the Unexpected Science of the Kitchen" or "Discover How a Pinch of Curiosity Can Improve Your Cooking".


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