Book Review: The Science of Good Cooking

This is a cookbook that gets behind the unspoken rules and concepts that great chefs know. Science is the driving force.

The way the book is organized and the way it’s written somehow makes this completely enjoyable to read and not tedious at all.  

You may be surprised by something you thought you knew, like how to make perfect scrambled eggs. The book explains that “low and slow” all the way through is not the route to the best, fluffiest eggs. Instead, you begin with medium-high heat.

Hundreds of other recipes and principles will enlighten and educate, with a “why this recipe works” section at the end of each one. Learning made fun!