Wednesday, March 30, 2011


(photo: Kenji of Serious Eats)


No, seriously. It's all about the science of cooking. I've been on such a science kick the last month or two (fueled by Wikipedia's extensive system of hyperlinked articles), and a food kick for longer than that, that it was only a matter of time before those two fascinations collided.

And to think, if I hadn't happened upon the Serious Eats website while searching for an explanation of the difference between baking powder and baking soda, my awareness of this book's existence may have been postponed even longer. Thank goodness for Food Lab! Hoh-man!

No comments:

Post a Comment