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How to Read a French Fry: and Other Stories of Intriguing Kitchen Science Review

Clear and conversational, LA Times food editor Russ Parsons' first book demystifies the chemistry and physics of cooking. Knowing why makes knowing how easier, from picking the best vegetables to creating a stable hollandaise sauce to cooking a tender roast.
From the first page, on which Parsons explains why onions make you cry - a compound called sulfonic acid, lacking in Vidalias, which accounts for their raw sweetness - his book is full of fascinating, illuminating facts. He begins with deep-frying, and explains how to cook efficiently and healthfully, with fat. It's all a matter of getting oil temperature right so that the steam in the food repels the oil. And then there's the little details - why fresh oil fails to brown food, why batters should be firm.
The vegetable chapter - how to pick the freshest and tastiest - and how to keep them that way - is especially useful, explaining why mature vegetables are tougher, how the absence of green in a nectarine is more important than a rosy blush, which fruits can safely be purchased under ripe, why potatoes change color when exposed to air, why to cook green vegetables uncovered, why lemon preserves color.
Parsons explains emulsifying and the miracle properties of the invaluable egg; he explains how beans and grains go from toothbreaking hard in their raw state to tender soft in cooking and how this property can be used in a variety of ways from making perfect gravy to reheating rice; he deconstructs the mysteries of heat on meat and explains why treating piecrust tenderly produces tender piecrust.
Each chapter includes a summary list of tips and a selection of recipes demonstrating the properties and techniques discussed. An understanding of the science of cookery, Parsons says, enables the cook, freeing her or him from recipes. "The only limit will be your creative ability." Armed with the science, the reader feels more in control, more expert, more willing to branch out. A useful resource for any cook.

How to Read a French Fry: and Other Stories of Intriguing Kitchen Science Overview

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