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Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking . . . Plus 25 Recipes to Get It Right Every Time Paperback – July 12, 2011
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“If you consider yourself a foodie, love to eat, or are a fan of Alton Brown’s food-meets-science approach, you’ll enjoy Lobsters Scream When You Boil Them.” –Kirkus
"I consider myself pretty savvy when it comes to food myths—or at least when it comes to debunking them—which is why I figured out awhile ago that putting an avocado pit in guacamole does not keep it from turning brown. But a new book, Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking by Bruce Weinstein and Mark Scarbrough, helped me to understand why." --Lynn Andriani, Life Lift, The Oprah Blog
"My first thought when I saw the title of Lobsters Scream When You Boil Them was please, spare me from another irreverent take on serious kitchen happenings. Relief came when I spotted the authors names. Team Bruce Weinstein (chef) and Mark Scarbrough (food writer) have collected culinary notches on their apron belts with a James Beard nomination for Ham: An Obsession with Hindquarters, as authors of the Ultimate series of cookbooks, and as contributors and columnists for food publications -- Cooking Light, Leite's Culinaria, and Weight Watchers." --Carol Blonder, The Phoenix New Times
About the Author
BRUCE WEINSTEIN and MARK SCARBROUGH are the authors of nineteen books about food, including Real Food Has Curves; the bestselling, multi-volume Ultimate Cook Book series; Ham: An Obsession with the Hindquarter; Goat: Meat, Milk, Cheese; and Cooking Know-How, winner of a 2009 Gourmand World Award. They are online columnists for Weight Watchers ("A Cut Above"), have been spokespeople for the U. S. Potato Board and the California Milk Advisory Board, and regularly contribute to Fine Cooking, Cooking Light, Eating Well, Relish, and The Washington Post. They live in Litchfield County, Connecticut.
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The writing is light and humorous, the writers witty and full of interesting food knowledge. I guess I never thought about where gelatin came from, but if you are wondering, and looking for many other fascinating food facts that will certainly keep conversation going for hours, this is a handy book. It is entertaining and will take your mind away from the worries of your day.
Most recent customer reviews
They both loved the book. There are so many interesting things in the book.Read more