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| The Science of Good Food - The Ultimate Reference on How Cooking Works |
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| By admincheri
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| Posted December 3rd, 2008 |
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| The Science of Good Food: The Ultimate Reference on How Cooking Works |
Author: David Joachim
ASIN: 0778801896
Binding: Paperback
Number of Pages: 576
Review Date: December 3rd, 2008
Publisher: David Joachim, 2008
Price: $37.95
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Review:
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David Joachim is no stranger to FabulousFoods.com list of favorite authors. His Food Substitutions Bible is one of our all time favorite reference books. With this encyclopedic reference, Joachim and partner Andrew Schloss have outdone themselves. This is a fascinating look at the world off food with tons of practical tips and information that EVERYONE -- from experienced chefs to novice home cooks -- can put into immediate use to make their cooking better.
Ingredients, tools and techniques are all covered in this book that contains over 1600 entries, arranged alphabetically and cross-referenced s it's always easy to find the information you need when you need it. The book goes into the science -- the actual hows and whys of cooking. The amount of information is astounding -- the answer to nearly any culinary question can be found within these pages. Use this information to take your cooking up to the next level (or two or three). Even those who don't cook will find the information interesting and intriguing and will come away with a greater appreciation for the foods we eat and what it takes to prepare them.
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