I love cooking. I try to do it whenever I get the chance (which, between kids and work, is mostly just the weekends).
I'm also a programmer, so I like logic, science and generally understanding what is happening under the hood, and that applies to food - If you know what is going on when you cook, then you can change things without ruining your food!
And thankfully, over the years this concept, that of food-science for hobby-ist nerds, has become quite a big thing. And that's what this book is all about - food science. There is a bigger set of books, but at approaching £400 I consider the price prohibitive. This one can still set you back around £80, but its a decent size and if you are interested in science its worth a look (although, honestly, the
Foodlab book probably takes my number one spot, if you were looking to buy just one book).
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