The Cookbook Decoder or Culinary Alchemy Explained
by Arthur E. Grosser, Arthur Grosser
Arthur Grosser makes acquiring useful knowledge an appetising prospect. This book's combination of chemical facts, easy and delicious recipes and fun cartoons makes it an excellent read and a useful gift. The text is clear, the style amusing and the results gratifyingly edible - and drinkable - try recipe 121 followed by 120!
I am both a chemist and an amateur chef. I have, on occasion, cooked Chinese food for as many as 25 people - which is not bad considering that I am not Chinese! But, of course, the question that always lies at the back of my mind when making something is "why?" as in "why do eggs turn white when fried?" or "why does cornstarch thicken a sauce?". Arthur Grosser's "The Cookbook Decoder or Culinary Alchemy Explained" answers these questions and many more. It is an engaging tour through the chemistry behind cooking by a master chef. It is filled with gentle explanations and interesting experiments. And some absolutely delightful recipes. What more can you want in a book?
Reviewer: A reader from Prince George, B.C. Canada