My introduction to the now celebrity chef Samin Nosrat was through Michael Pollan’s book Cooked. Soon after she started making appearances in several of the podcasts I listen to. She talked about her culinary story, which led to the book Salt, Fat, Acid, Heat: Mastering The Elements Of Good Cooking and the Netflix show of…Continue reading Book review: Salt, Fat, Acid, Heat (Samin Nosrat)
Tag: cooking
Book review: Culinary reactions (Simon Quellen Field)
Culinary Reactions: The Everyday Chemistry Of Cooking is a book for the scientists who love cooking or the cooks who love science. If you are neither of those, you might find this book frustrating. Consider yourself warned. The author Simon Quellen Field is the CEO of Kinetic MicroScience, a company that designs and sells science…Continue reading Book review: Culinary reactions (Simon Quellen Field)