Cookwise

I do a lot of things differently after reading this cookbook. My cakes turn out much better now that I understand the science behind the ingredients and the process. The salmon recipe with apple juice and mustard has turned into my teenager sons favorite. This was from a boy who says he hates fish. It is also my most requested recipe from dinner guests. So, overall, a very useful cookbook.

This is a book for any serious cook. This is like spending time in the kitchen with a food scientist. Why brining works - Chemical reactions in baking - why add a little oil after mixing and before kneading to give your yeast breads more volume. I bought this book ten years ago (from Jessica's Biscuit) because an article in Bon Appetit asked ten top chefs their top 3 favorite cookbooks - 8 of them listed this book.