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From: rcd@opus.UUCP (Dick Dunn)
Newsgroups: net.cooks,net.sci
Subject: The Cookbook Decoder
Message-ID: <668@opus.UUCP>
Date: Fri, 3-Aug-84 03:59:05 EDT
Article-I.D.: opus.668
Posted: Fri Aug  3 03:59:05 1984
Date-Received: Sun, 5-Aug-84 05:33:20 EDT
Organization: NBI, Boulder
Lines: 26

I've been introduced to a very good book for anyone who likes (would like)
to cook and has even a little bit of a scientific bent.  It explains why
things work (or don't!) based on the underlying chemistry, etc.  I
particularly like it because it gives me reasons for doing things that I
can understand and hence remember.

It explains a lot of little things like:
	- why cake flour (how it differs from regular flour)
	- why a copper bowl for beating egg whites
	- how marinades work
	- how to hard-boil eggs which don't crack, can be peeled easily,
	  and don't turn gray/green in the center
	- why fish may smell (and how to keep it from doing so)
and MUCH more.

The book is:
	The Cookbook Decoder
	or Culinary Alchemy Explained

	by Arthur E. Grosser

	Warner Books (paperback)
	ISBN 0-446-30605-3
-- 
Dick Dunn	{hao,ucbvax,allegra}!nbires!rcd		(303)444-5710 x3086
	...Never offend with style when you can offend with substance.