Recommended Books Section
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKSFood Science Books >  The Cookbook Decoder



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide


The Cookbook Decoder


by Arthur E. Grosser, Arthur Grosser

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



 You are here > Home

COOKBOOKSFood Science Books >  The Cookbook Decoder
Copyright notice




Popular Pages