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.
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