Geek - General Cooking
Tue Feb 19 00:00:00 MST 2008Kathi A Rating:5.0
Harold McGee is the "Bill Nye, the Science Guy" of Cooking. He explains the chemistry of cooking so that the cook can use Mr. McGee's valuable information to apply in the kitchen and perfect their skills. When you understand the whys and hows behind the science of cooking, you can only become a better cook. The simple way that he describes the chemical reactions of ingredients is fascinating as well as entertaining. Mr. McGee also covers the history behind many foods as well as the how, when and where they evolved from. Since overstock's price is close to half off the cover price, I've purchased a couple as gifts for my other food-geek friends.
Finding a recipe online is easier than ever, and as a result, many people seem to be forgetting that traditional cooking books are a valuable asset to any kitchen. Cookbooks provide an enormous amount of irreplaceable information to anyone who needs to put together a meal or bake a treat. Here are some reasons why cooking books are a necessity for casual and serious cooks alike. With Cookbooks, You Can: Prop it up: One of the biggest conveniences of cookbooks is that they can be placed near your cooking area and remain there. Read More
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