Average Reviews:
(More customer reviews)This is a great book for the kitchen, and there are no recipes. This book explains why you get the results you get (and how to fix them), such as why my steaks toughen as they cool and why I lost color in my parboiled vegetables. I now know whether or not an egg is raw or hard boiled (without cracking it to find out), how to care for my knives, how to check for temp. accuracy in my oven, why the grocery store shouldn't sell green tinged potatoes, and whether or not the chicken I bought has ever been frozen. Simply a great book that'll have you saying "Aha! with every page.
Click Here to see more reviews about: Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
This book takes the mystery out of creative cooking by requiring love, imagination, art -- and science from the cook. Hillman's years of experience render cooking conundrums comprehensible and transform the way we approach food.
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