The Inquisitive Cook: Discover the Unexpected Science of the Kitchen (Accidental Scientist an Exploratorium Book) - Softcover

Gardiner, Anne; Wilson, Sue; The Exploratorium

Softcover

ISBN 10: 0805045414 ISBN 13: 9780805045413

Publisher: Holt Paperbacks, 1998

Synopsis

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.

About this title

About the Author:

Anne Gardiner and Sue Wilson (Vancouver, B.C.) together write "The Inquisitive Cook," a weekly column dedicated to explaining the science of the kitchen, for the Montreal Gazette, and sydnicated to newspapers throughout Canada.

From Library Journal:

The science of the kitchen, an important component in the curricula of cooking schools, is a relatively new interest among the general public. The classic Joy of Cooking (LJ 10/15/97) has traditionally devoted some space to the subject, of course, but only recently has Harold McGee's seminal work, On Food and Cooking (1984), found popular expression in Shirley Corriher's Cookwise (LJ 6/15/97). Now, this broad topic has been condensed into a compact volume. The authors?two educators in cooking and the renowned San Francisco museum devoted to science, art, and human perception?have selected the most technical yet practical of culinary questions to explore: how to caramelize sugar, cooking times for various meats, and the phenomena of smell and taste, just to name a few. Eight chapters deconstruct chemistry's magical effect on vegetables, fruits, eggs, flour, salts, sugars, baking powder, yeast, flour, poultry, seafood, beef, and pork. There is a wonderfully authoritative bibliography and a good index. Highly recommended for all collections.?Wendy Miller, Lexington
Copyright 1998 Reed Business Information, Inc.

About this edition

• Publisher: Holt Paperbacks
• Publication date: 1998
• ISBN 10: 0805045414
• ISBN 13: 9780805045413
• Binding: Paperback
• Edition number: 1
• Number of pages: 160