This wonderful book breaks down the science of cooking and baking into
50 major concepts. Once learned the food maven can apply them to other dishes
and experiment often with good results. I love the scientific testing behind
these recommendations and concepts. They don't just taste meat to determine
which method or cut produces the juiciest result, they measure the juice
extruded. Many of these recipes and instructions have appeared in other
publications. However, here they are organized around the concepts they
illustrate. For the dedicated cook who wants to improve his/her results, this
is an excellent resource. It would also make a wonderful gift.
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