Creative cooking requires love, imagination, art—and science—says Howard Hillman. Also the author of The Book of World Cuisines, The Diner's Guide to Wines, and The Cook's Book, Hillman here updates the 1981 edition of Kitchen Science with more than 150 new or revised questions and answers to explain the whys behind basic cooking processes. The book also adds a chapter on diets and expanded material on food safety, nutrition, and health.
"For the kitchen nut, Kitchen Science is tantamount to a thriller—a real page-turner."—NYDaily News