Curious cooks, gather round! A perfect book club share!
Calling all foodies who have ever wondered while standing in their kitchen: Why is brown sugar brown? Does sea salt really come from the sea, and why do I have trouble making a great cup of tea in the microwave? Is it dangerous to stand in front of this appliance while the turntable spins, and why does it spin anyway? How do they decaffeinate coffee, and does espresso have more or less caffeine than a typical cup of joe?
Wolke delights in tackling food and kitchen myths with humor, never straying from scientific facts. This is no textbook; the author is a master at making the science of food and cooking accessible to anyone.
The book is organized into diverse chapters that logically take you through the kitchen in a way that is easy to absorb and that bridges food science with practical cooking tips.
Who Will Love It
Any curious cook may find this an amusing read and, at the very least, gain a new arsenal of food trivia to discuss over dinner. This book is an excellent book club choice that sparks lively discussion and invites the group to share their personal kitchen stories. It turns out that we can bond over food, even when we aren't sitting down to a meal.
Favorite Quote
“The olfactory receptors in our noses can differentiate among thousands of different odors and contribute an estimated 80 percent of flavor.”
Final Verdict
4/5 stars