Over 2000 solutions to cooking and baking problems.
This book reveals the reasons recipe ingredients react the way they do when cooked or mixed with certain other ingredients. Every fact in this book is based on scientific investigation and will assist you in becoming a more informed consumer.
Have you ever wondered...
- what it means when an egg floats?
- what really is the red color in a rare steak?
- how does baking powder work?
- why you should never serve a cold tomato?