OK, this isn't the usual; Black Star Review type of book - this doesn't have that heady mix of politics, science and social comment that get our juices running - but it's still and interesting and enjoyable sort of book to have around. Robert Wolke, a Professor of Chemistry and a food-columnist, aims to explain the science of cooking and food, and he does it all with a combination of humour, science and plain common-sense.
Organised into sections, the book answers around 130 different questions - ranging from why salt the water when boiling pasta to bizarre questions on using the microwave to make tea. The question and answer format, and the fact that each answer is clearly explained in non-technical terms, makes this one of those books that's ideal for dipping into while making that communal lentil curry for the comrades down at the social centre (come on, that is what we all live on, isn't it?). It's a whole lot more interesting than another glossy cook-book from a TV celeb chef or the latest volume of Delia's how-to-boil-water series.
Beware though, that the one area of kitchen science that the book generally steers clear of is that thorny question of nutrition. Now there's an ideological mine-field in the kitchen of ever there was one.
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