A chemistry professor who is also a noted foodie (and winner of a James Beard Award) unravels the mysteries of the kitchen in a scientific but distinctly unpedantic way, and gives the real scoop on some cherished cooking myths in the proces...
A sequel to the best-selling original exploration of the science of everyday food preparation continues the author's challenges of popular misconceptions, humorously informing readers about the chemical nature of foods and how such knowledg...