This is the first A to Z reference to bring the science of food to home cooks and professional chefs alike. Organized like an encyclopedia, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.
The Science of Good Food: The Ultimate Reference on How Cooking Works
