The Science of Good Food

I've never understood the basic principles of food science. So I'm hoping the new book The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim and Andrew Schloss with A. Philip Handel will teach me.

The book has 1,800+ entries on the physical and chemical transformations of food during preparation and cooking. It includes 100 recipes showing these principles from "how deep-frying works to how to keep red cabbage from turning blue."

"The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative," says Firefly Books.

Check out the book here.

Buy a copy at Amazon.ca and Chapters.Indigo.

Image courtesy of Firefly Books.

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