And while I was getting exercised over my fat sandwich (below), I was reading The Science of Good Food, a (sort of) new book on kitchen chemistry. If you love Alton Brown‘s Good Eats show (and who doesn’t?), you’ll probably like Science, although Brown’s a whole lot more riduculous and fun. The 624-page reference tome tells you why things happen in the wide world of cooking (like pasteurization) and defines and explains cooking implements (do you know what the “tang” of a knife is?). There’s culinary trivia–Canadians eat more doughnuts per capita than any nation in the world–too. One favorite part is the section on chile peppers, red-hot and otherwise. The authors are David Joachim and Andrew Schloss. The publisher is Robert Rose, a Canadian company, distributed by Firefly. Get it on Amazon, too.
Get Our Next Batch of Recipes & Reviews
With our Food & Drink newsletter.
- Share on Facebook
- Share on Twitter
- Email a link to this page