DK Publishing is famous for their large books of infographics devoted to all kinds of topics. Here’s one for you: The Science of Cooking. It’s 250 pages filled with information, all formatted with wonderful graphics that educate and entertain.
How many cheeses are there? What kinds? Why can you eat blue cheese with those veins filled with mold? What makes some cheeses so strong and smelly? Those are sample questions answered in a few educated paragraphs.
Hey, how is cheese even made? That takes a whole page:
Chapters cover the key areas you, as a foodie, you do want to understand. Each of these chapters has special in focus sections, listed in the brackets below, that go into the ultimate detail:
- Taste and Flavor
- Kitchen Essentials [Knives, Pots and Pan, Utensils]
- Meat and Poultry [Meat, Grilling, Slow Cooking]
- Fish and Seafood [Fish, Pan-Frying, Sous Vide]
- Eggs and Dairy [Eggs, Milk, Cheese]
- Rice, Grain, and Pasta [Rice, Pressure Cooking]
- Vegetables, Fruits, Nuts and Seeds [Steaming, Potatoes, Microwaving, Nuts]
- Herbs, Spices, Oils and Flavorings [Herbs, Chiles, Oil and Fat]
- Baking and Sweet Things [Flour, Oven Baking, Sugar, Chocolate]
Confused in the supermarket when you get to the chiles aisle? The In Focus: Chiles section lists the most popular varieties and gives you the lowdown on heat [i.e. the Scoville Scale]. You’ll learn that Thai Chilies are the one also called Bird’s Eye, and they are HOT: just one level down from Scotch Bonnet.
The Science of Cooking is oversized and a bit overwhelming. It’s a fun tour of the food world and one that will make you a better grocery buyer, better cook, and surely a better eater.