The Food Lab
Or that raw lima beans contain sugar-cyanide complexes that can shut down your respiratory system? If you want to know which vegetables were available at the court of Richard II, why fish is white, or the chemical composition of a saturated fat, then this is the book for you. Practical information, like how to tell stale eggs from fresh, is liberally sprinkled amid the science and anecdotes. Even if you don’t cook and only rarely eat, this is a fascinating book. In cooking, radiant heat methods are the only ones in which the energy being applied to the food can be either reflected or absorbed by the food. You can use this reflective property to redirect energy away from parts of something you’re cooking.
- Fresh sage or other aromatic herbs can be julienned and tossed in at the end as well.
- Yotam Ottolenghi, the accomplished chef and