Tuesday, November 25, 2008

Holiday Gift Guide: The Science of Good Food by David Joachim and Andrew Schloss

The Science of Good Food (Robert Rose) won’t be every home chef’s idea of a good time. However, if the foodie on your list loves the “why” as well as the “how”of cooking, he or she might be a great candidate for this astonishingly complete book.

After close reading, it appears to me that The Science of Good Food includes everything. Everything. There are over 1600 entries in a book that is paperback, yet very thick and surprisingly heavy. It’s a substantial volume. Pick a topic: it’s here. What it is about butter that makes cakes so tender. Exactly -- exactly -- what is hydrolyzed vegetable protein? What’s an emulsion? Irradiation? Milk? What should be done with mollusks, mustard greens and okra (though not in the same dish).

Information, recipes, myth busting and demystification, The Science of Good Food touches on every aspect of food, cooking, preparation and storage. An amazing book.

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