KitchenWise: Essential Food Science for Home Cooks

This book is a great resource for beginner cooks, exploring tried and true “insider techniques” to up their game in the kitchen — or for anyone looking to gain more perspective and skills with cooking — from making egg dishes come out fluffier to making everything have that je ne sais quoi spice, a flavorful edge. The author will explain the chemistry behind the included skills to inform the reader on what it is that makes for good results — looking into the how and why of every technique. Readers will learn about things like how salt can inhibit bitterness and allows for other flavors to come out of ingredients, especially veggies. The reader will learn these skills and fact alongside some recipes to get the most out of their cooking.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)s