Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site opus.UUCP Path: utzoo!watmath!clyde!burl!mgnetp!ihnp4!zehntel!hplabs!hao!cires!nbires!opus!rcd 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.