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[superflyy]

On my trip back from the Bay Area to Madison at the end of spring break last week, I had the occasion to spend the night at Midway Airport in Chicago, seeing as buses in my direction keep more regular hours. It was expectedly uneventful, but at around 5:00 a middle-aged man with a nice-looking bag sat down at the end of the row of seats I was

Comments

[emalminator]

Have you checked out Harold McGee's On Food and Cooking? It's perhaps not quite as detailed as we scienticians might prefer it to be, but it's far ahead of any other references I've seen in explaining the biological and chemical processes that affect food and its preparation.

[lostlo]

That's a great recommendation. I recently mastered the art of making cookies, actually having control of thickness and moisture. I can consistently make thin, crispy, and chewy cookies (how J likes them) since I found a resource that explained a) how cookies are more complicated than people realize, and b) the chemistry behind them.

I think a science background is immensely helpful in cooking. The only time I've ever "used" pchem is in cooking-related ventures. And I'm better at cooking than I was chemistry; it's more forgiving.

[superflyy]

I haven't, but that does look pretty cool--I'll have to check it out. Thanks for the recommendation!

[lostlo]

Did you ever read that book?

[superflyy]

I don't have a copy, but I've looked at it a little bit while visiting Malm and Lisa.

[lostlo]

Amber just showed me her copy, which is why I was asking. It's hilarious, because the book made me think of this post and when I came back, it was the same book.