If you're like me, you're really wanting to know WHY and HOW various baking items -- from raw eggs to baking soda -- do their magic in the kitchen. Even better, you'd like to be able to look at a recipe and just "know" if it's going to work.
How to Read a French Fry: And Other Stories of Intriguing Kitchen Science -- by Russ Parsons
On Food and Cooking: The Science and Lore of the Kitchen -- by Harold McGee
To that end, I've got some book recommendations for you! I stumbled upon them while doing research for a children's baking book I'm writing.
Read and digest them and you'll soon be a whiz on the "science" of baking.
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes -- by Shirley O. Corriher
How to Read a French Fry: And Other Stories of Intriguing Kitchen Science -- by Russ Parsons
On Food and Cooking: The Science and Lore of the Kitchen -- by Harold McGee
Enjoy!
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