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In a light, anecdotal, highly informative style, expert cooking writers Anne Gardiner and Sue Wilson reveal the unexpected and always practical science of the kitchen. Subjects covered include the amazing alchemy of granules and powders, the astonishing egg, the way different cooking methods affect foods, the biology and psychology of flavor, and the remarkable chemistry of doughs and spices. Amusing anecdotes, sidebars, and illustrations enliven the text. Throughout, there are "cook's queries," quick tips, and recipes that will intrigue anyone interested in becoming a more knowledgeable cook.



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