How awesome is the cookbook (McGee On Food And Cooking) Danielle bought me for Christmas? It’s all about the science of cooking. For example: this is the page that’s shows how twelve different temperature bands affect different parts of fish, including fibre-weakening enzymes, fibre proteins, connective-tissue collagen, and protein-bound water - and how these factors interplay and counteract to change the fish as it cooks.
This book contains not one single recipe - it’s 895 pages of this scientific analysis. It has an entire chapter devoted to a primer on organic chemistry, to put the rest of the book in context.
It’s possibly the most perfect gift I’ve ever received. Thanks, Danielle. You really get me!
26 Notes