This is a cookbook that gets behind the unspoken rules and concepts that great chefs know. Science is the driving force. The way the book is organized and the way it’s written somehow makes this completely enjoyable to read and not tedious at all. You may be surprised by something you thought you knew, like how to make perfect scrambled eggs. The book explains that “low and slow” all the way through is not the route to the best, fluffiest eggs. Instead, you ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.