The curious cook - Harold McGee

"Lively reflections on cooking matters and questions." —The New York Times

"If you like to know what you're doing in the kitchen and be entertained while you find out, you must read this book." —Vogue

The Curious Cook, the follow–up to the award–winning On Food and Cooking, which was called a "minor masterpiece" by Time magazine, continues to translate into plain English for home cooks what scientists have discovered about food. Harold McGee puts to rest countless time–honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce, how you can retain the green in salads, guacamole, and pesto, and how to keep tender meats from becoming tough when braising, as well as the relation of certain foods to heart disease, cancer, and Alzheimer's disease. Filled with literary and historical anecdotes and packed with fascinating scientific lore, The Curious Cook is a must for every kitchen library.

"Some works are so original they defy classification. Such a book is Harold McGee's The Curious Cook." —Los Angeles Times

"A thoroughly charming and extremely useful new book." —The Washington Post