Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel,

In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are suc