author: Jeff Potter
average rating: 4.03
book published: 2007
read at: 2010/10/10
date added: 2010/12/06
shelves: cookbook, non-fiction, science, own
I love food science stuff: two things I miss very much from having actual TV is Good Eats and America’s Test Kitchen, both of which get into why things work in the kitchen.
This book does that, with the extra twist of assuming a (computer) geek audience. It’s smart and charming in the process. Lots of interviews, a whole section of really weird cooking techniques, and recipes too.
I’ve only used one of the recipes so far: Bechamel Sauce, which turns out to be the first time EVER that I’ve made a cheese sauce (for veggies) that turned out the way I wanted. That said, the information about techniques, temperatures, and even food safety has changed my approach to cooking, or at least made me feel like I understand what I’m doing when I do it.