Yep, this is a book about food. What a clever title! It’s written by Russ Parsons, the Los Angeles Times Food Editor. The book is a combination of food science and recipes. It’s very engaging and informative. My only complaint is that I think it could use a bibliography.
There are a number of practical tips, “how-tos” and the science behind them. The book has six chapters. Each chapter focuses on a food category and the best cooking methods to use. Many recipes are provided at the end of each chapter for readers to try with their newly-acquired knowledge. It offers new ideas on substituting ingredients, my favorite part. The book also helped me to understand why some of the recipes I’ve tried have failed. The chapter “The Second Life of Plants” was extremely useful. I gained new understanding on selecting and preserving fruits and vegetables.
If you like to read about food, give this book a try.