Entertaining and informative book on kitchen science. Wolke is a retired chemistry professor at the University of Pittsburgh and a Food Columnist for the Washington Post and dispels common food myths, breaking down the book into the specific area of cooking. This isn't the book to teach you how to cook, but will give you some better appreciation and understanding of the food you eat.
Nutrition has been a key area I want to improve on as I take more control over my health and wellbeing. The science of things always grabs my interest so I thought I'd read a book on the science of food to help ease my anxiety as I later dive into cookbooks.
Notes for this book are still being transcribed.
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