Kitchen Science: A Compendium of Essential Information for Every Cook

Rating:
Summary: Takes the ambiguity out of recipes
Review: If you have ever been in the middle of a recipe, as I have, and wondered WHY the cheese isn't melting, like the recipe said it would, or what you should do when the lid is hopelessly stuck to the pot, or wanted to know exactly why adding a little liquid to scrambled eggs makes them infinitely better (essentially, it causes them to steam), you will find this book indispensable. It is not a cookbook per se - no recipes - but you really can't do without it in the kitchen. Great.