This book will be released on September 19, 2017. I received a copy through NetGalley.
The Science of Cooking is a great resource if you want to know the ‘whys’ behind cooking. You’ll probably like this book if you’re a fan of the show Good Eats. The inside looks like a textbook but is a lot more fun with tons of helpful diagrams and pictures.
Every section is prefaced with a good question about cooking, from ‘How do I know when meat is done cooking?’ to ‘Why do we eat oysters raw?’ The chapters are divided by food, such as meat and poultry, fish, eggs and dairy, and so on.
I learned that it’s apparently dangerous to reheat cooked rice, which is something to look into further. Each section has good tips on choosing the right ingredients as well as food safety and the chemistry behind how things cook, with special spotlights on things such as sugar, flour, herbs and more.
I wouldn’t recommend this to a beginner cook, as it might be a bit overwhelming with all the information, but it’s a fantastic resource for someone who wants to improve their cooking skill or just learn more.