I’ve spent years trying to “master” cooking and the fine science that is baking, and while I’ve had lots of wins, I’ve also had many losses.
Part of that reason is knowledge.
I lacked the knowledge about food, how to store it, cook it, season it, and it’s taken me years to learn what I have, but let’s be honest, I still have a ways to go.
Like most of us I have all the basic skills down and have come close to getting really good at a few, but as they say knowledge is power, so when I got my hands on The Science of Cooking, from my friends over at DK Books, I was actually rather excited to dive right in and learn more.
How do I cook the perfect steak?
What are the tricks to making the perfect soufflé?
What are the rules when cooking mussels?
Can I make Ice cream at home without an ice cream maker?
Is it better to peel or scrub vegetables?
Whats the secret to puff pastry?
These were just some of the questions I had answered as I made my way through this beautiful read.
As I flipped through page by page, every question I’ve ever had, seemed to be easily explained to me, accompanied by the perfect visual to guide me through and give a more in-depth idea to these easily digestible explanations.
“In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.”
The Science of Cooking is interesting, engaging, and visually crafted to help you learn everything and anything that you wanted to know about cooking and food. Chalked full of information for the vegan to the meat lover, this book should become a household staple for anyone and everyone that loves food.