rcd@opus.UUCP (Dick Dunn) (08/03/84)
I've been introduced to a very good book for anyone who likes (would like) to cook and has even a little bit of a scientific bent. It explains why things work (or don't!) based on the underlying chemistry, etc. I particularly like it because it gives me reasons for doing things that I can understand and hence remember. It explains a lot of little things like: - why cake flour (how it differs from regular flour) - why a copper bowl for beating egg whites - how marinades work - how to hard-boil eggs which don't crack, can be peeled easily, and don't turn gray/green in the center - why fish may smell (and how to keep it from doing so) and MUCH more. The book is: The Cookbook Decoder or Culinary Alchemy Explained by Arthur E. Grosser Warner Books (paperback) ISBN 0-446-30605-3 -- Dick Dunn {hao,ucbvax,allegra}!nbires!rcd (303)444-5710 x3086 ...Never offend with style when you can offend with substance.
mcrk@pyuxo.UUCP (C Koster) (08/06/84)
Available in hardcover AND paperback at your favorite bookstore...