"synopsis" may belong to another edition of this title.
Why is it important to slice some meats against the grain?
What are the best oils for deep-frying—and why?
How does flour work as a thickener?
Why It Works answers these questions and many more. This unique cookbook goes beyond the typical what (ingredients) and how (methods) to explain the why—why certain ingredients or techniques produce consistently superior results. Packed with useful advice from food doctor Kevin Ryan, it demystifies cooking by explaining and illustrating what makes recipes work and how ingredients work together. As you learn the secrets of food science, you'll take your culinary skills to a whole new level.
Why It Works includes 120 delicious recipes, each one featuring a science food fact that gives you surefire information you can apply to other recipes. Throughout the book, you'll find "Why It Works" tutorials as well as "Recipe Rx" prescriptions for success that tell you why something doesn't work—and how to avoid common cooking mishaps. With this cookbook, you won't just learn to make a specific dish—you'll learn science and techniques that will make you a better cook.
Complete with color photos, illustrations and simple, scientific explanations, Why It Works will lead you—and your family and friends—to a lifetime of great food.
"About this title" may belong to another edition of this title.
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