But the Crackling Is Superb: An Anthology on Food and Drink by Fellows and Foreign Members of the Royal Society

Rating:
Summary: Brilliant ways brilliant people look at food
Review: Aaron Brown on CNN's Newsnight has complained two nights in a row that turkey is always dry.

He should read this book. Not because it will necessarily solve his problem directly, but because reading it might just forever change the way he looks at cooking.

The essays (and recipes) in this book show how intelligence and wit, brought to bare on almost any subject, can make it seem fascinating.


Rating:
Summary: A combination of my two great passions: science and cooking
Review: I am not sure what initially prompted the editors to ask members of the Royal Society for _recipes_, of all things, but the responses range from directions for making applejack to a recipe for camembert scones. Many of the recipes include the science of how they work (yeast, salmonella, etc.), and some are even worth trying. I highly recommend it for all scientists, whether cooks or not, and for all cooks, whether scientists or not.