Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2001. ISBN: 3540674667

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[ 2004-June-01 23:20 ]

The scientific processes at work when cooking are thoroughly explained in an entertaining fashion. It makes me want to bake bread and make a soufflé. Unfortunately, there was one small factual error, and a number of distracting proofreading errors. Still, I wish this book was around when I was a kid. I would have loved it. Update: Crazy! The same day I make this post, Wired puts "The Thermochemical Joy of Cooking" online, an article about Alton Brown's TV show, Good Eats, and about food science. I caught an episode of Good Eats once, a few months ago, and it inspired me to try his tomato sauce recipe. I guess I should see when it is on in my area.