Inquisitive Cook or Smoky Mountain Magic

Inquisitive Cook, Vol. 3

Author: Anne Gardiner

In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.

Library Journal

The science of the kitchen, an important component in the curricula of cooking schools, is a relatively new interest among the general public. The classic Joy of Cooking (LJ 10/15/97) has traditionally devoted some space to the subject, of course, but only recently has Harold McGee's seminal work, On Food and Cooking (1984), found popular expression in Shirley Corriher's Cookwise (LJ 6/15/97). Now, this broad topic has been condensed into a compact volume. The authors--two educators in cooking and the renowned San Francisco museum devoted to science, art, and human perception--have selected the most technical yet practical of culinary questions to explore: how to caramelize sugar, cooking times for various meats, and the phenomena of smell and taste, just to name a few. Eight chapters deconstruct chemistry's magical effect on vegetables, fruits, eggs, flour, salts, sugars, baking powder, yeast, flour, poultry, seafood, beef, and pork. There is a wonderfully authoritative bibliography and a good index. Highly recommended for all collections.--Wendy Miller, Lexington P.L., KY

Look this: El Precio de Todo:una Parábola de Posibilidad y Prosperidad

Smoky Mountain Magic: Traditional East Tennessee Favorites

Author: Junior League of Johnson City

Smoky Mountain Magic contains recipes from Tennessee's legendary favorites that have been passed from generation to generation. With over 75,000 copies in print, this is a must-have title by cookbook collectors.