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Betty Crocker Why It Works: Insider Secrets to Great Food

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9780471753056: Betty Crocker Why It Works: Insider Secrets to Great Food
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Become a better, more confident and creative cook!
Have you ever discovered a dish you loved, found the recipe and prepared it with great anticipation--only to be disappointed? If so, this cookbook is for you. With the help of food doctor Kevin Ryan, it lets you in on simple cooking secrets and foolproof strategies that will enhance your cooking skills and help you get great results every time.

Inside you'll find 120 sumptuous recipes for breakfasts, snacks and starters, main dish family meals, special dishes for entertaining, tempting sides and great desserts. You can start the day with Cheesy Apple-Bacon Strata, munch on Chicken Satay with Peanut Sauce, dine on Linguine with Caramelized Onions and Angry Tomato Sauce and serve Individual Chocolate Lava Cakes with Caramel Sauce for a grand finale. Each recipe has a "Why It Works" explanation about an ingredient or technique used in preparing it, so while you make something delicious, you'll discover something that will help you cook better. Learning never tasted so good!

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From the Inside Flap:

How can you get more intensity from herbs and whole spices?

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 the Author:

KEVIN RYAN, PHD, holds a doctorate in food science and a degree in gastronomy from Le Cordon Bleu. He's been a caterer, wedding cake creator and cooking class instructor. He works as a food scientist at General Mills, developing new products.

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