Culinary Reactions

November 1, 2011

Field (Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients) believes the kitchen is really a chemistry lab in disguise because cooks preparing dishes employ the same procedures as chemists. He argues that understanding the scientific principles behind these processes is the key to becoming a better cook. From the reasoning behind weighing and measuring ingredients to creating foams and emulsions, Field delves into a number of topics to give readers a basic grounding in the chemistry of the kitchen. A few recipes are included, but this title reads more like a chemistry textbook than a cookbook. VERDICT Field is not the first to tackle this subject. Harold McGee's On Food and Cooking is a classic, and Shirley O. Corriher's CookWise and BakeWise are more recipe-focused. Still, although Field's contribution is written for Mr. Wizard fans rather than Betty Crocker candidates, it is an engaging and entertaining guide to the science of cooking.--John Charles, Scottsdale P.L., AZ

Copyright 2011 Library Journal, LLC Used with permission.