Book: The Science of Cooking

The Science of Cooking

As if there were any doubt, I think this solidifies my standing as a total nerd. This book is published by a company that mainly puts out textbooks, and I wouldn't be surprised if it were part of the curriculum in some culinary schools. I picked this one up because I love to cook and it seemed logical to me that I could be a better chef if I scientifically understood the process of cooking. I believe that I achieved that goal.

I think that another dimension is added to the cooking experience when preparing a gourmet dish is viewed as an experiment in chemistry and biology rather than a mechanical procedure. It is one thing to be able to follow the directions of a cookbook. It is another to understand why we cook different foods at different temperatures and why we add certain ingredients and mix them certain ways.

In reality, I still have no idea what I'm talking about, but it was an interesting read. It reads like a textbook and is chuck full of information you probably haven't thought about before (Why does meat brown? How do you know when something is fully cooked? What makes a food/sauce thick?). If you like science you'd like this book. If you like cooking you'd love this book. If you like science and cooking, well then more power to you. If you don't like either, I pity the fool!