- Explore more great deals on thousands of titles in our Deals in Books store.
|Amazon Price||New from||Used from|
In this unique book, Los Angeles Times food editor Parsons combines complex science (rendered accessible to lay readers), workable cooking techniques, and excellent recipes. Each chapter addresses a specific culinary-scientific process (e.g., deep-frying, the secret post-harvest life of fruits and vegetables), provides a list of rules to follow therein, then offers a range of recipes that use the technique in question. In a chapter titled "From a Pebble to a Pillow," for example, Parsons explains the various ways in which grains, beans and other starches cook. He clears up myths about cooking beans and explains what makes an apple "mealy" (it's the pectin). The chapter ties up with some guidelines for preparing starch-thickened sauces, pasta, etc. Recipes include Smoky Cream of Corn Soup, a flour-thickened concoction, and a Gratin of Sweet Potatoes and Bourbon. The recipes are never gimmicky but are genuinely appealing, for instance Smoked Tuna Salad in Tomatoes and Lavender Fig Tart, and they are evidence of how a handful of techniques can turn out diverse results. Scientific information is handled in a light tone with plenty of examples. With his analyses of frying, roasting, and other processes, Parsons proves that the unexamined dish is far less rewarding than the meal we understand. (May 9)Forecasts: A truly valuable resource for the serious cook, with excellent recipes to boot, this deserves a wide audience, but its vague title may perplex potential readers.
Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
Award-winning journalist and Los Angeles Times food editor Parsons offers this delightful book that is one part kitchen science, one part cookbook. Ever wonder why onions make people cry, or why some potatoes are better for boiling rather than baking? The author answers these questions and discusses other basic issues like cooking processes (e.g., frying, emulsifying, and roasting). Using the premise that an understanding of the basics enables people to become better cooks, the book uses science to explain process. It then demonstrates with more than 100 recipes, ranging from macaroni and cheese with green onions and ham to apricot-almond clafoutis. While the author's conversational tone simplifies complex scientific processes, it sometimes makes it difficult to glean information; thankfully, each section contains lists of cooking tips and advice for quick reference. Recommended for public and academic libraries. Pauline Baughman, Multnomah Cty. Lib., Portland, OR
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
I bought this book years ago, and now I buy copies for all my cooking or interested in cooking friends. I learned so much, and it's informed my explorations in the kitchen. Read morePublished 1 month ago by Camassonia
Really interesting. I refer to the digital edition on my Kindle when I am cooking. It's helpful to know the science behind recipe instructions.Published 7 months ago by All Views
So good, and its fun to read! I bought one for me and one for a friend.Published 11 months ago by Tov
Whether you have just started cooking or have been cooking for years, this book can teach you more in the first 10 pages than most experience in the kithcen.Published 18 months ago by Michael E. Ryan
lovely and FULL OF FOOD SCIENCE. makes the reader a BETTER and SMARTER COOK. Recipes that work and the science behind the recipes make a great read and a useful book for the... Read morePublished 20 months ago by joe
The aim is good, but this book doesn't hit it; there's a little simple science but then it jumps into advice that doesn't have supporting detail. Read morePublished on September 30, 2012 by Lisa
Purchased this for my daughter. She loves it. She is a budding chemist and loves to cook, right up her alley. Read morePublished on June 16, 2012 by Keep It Private
I heard an interview with the author on an NPR station and knew I had to have this book. If you have ever wondered why one ingredient just clumps up in your sauce & another works... Read morePublished on January 18, 2012 by Arafael