A Spotlight On Effective Secrets Of Food & Cooking
On Food And Cooking: The Science And Lore Of The Kitchen Hardcover – .Dff, November 23, 2004 Where cooking coagulates the proteins in eggs and meat into stable lots, it doesn’t coagulate the proteins in milk and cream — except the milk or cream has turn into acidic. Fresh milk and cream could be boiled down to a fraction of their quantity without curdling. It turned out that On Food and Cooking was driving a rising wave of basic curiosity in food, a wave that grew and grew, and knocked down the obstacles between science and cooking, particularly within the…