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...