The Inquisitive Cook (Accidental Scientist)
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, LexingtonCopyright 1998 Reed Business Information, Inc.