We all know people who seem to have been born with unique culinary talent—they never use recipes and rarely employ measuring spoons but seem instead to have a preternatural understanding of flavor, texture, and aroma. These artists turn a bare pantry and a few leftovers into a meal beyond imagining; and although you were standing there the entire time, you still are not entirely sure how they did it.
Now, you can also master the skills of great chefs. With science and practice, you can become a culinary magician, astonishing your friends and family with your newfound knowledge and skill, creating dishes that nourish the body and feed the soul.
Enter the secret world of great culinarians with two experts, Sean Kahlenberg, Assistant Professor of Culinary Arts at The Culinary Institute of America (CIA) in Hyde Park, New York, and Ted Russin, Acting Dean of the CIA’s School of Culinary Science and Nutrition. In Cooking Better with Science, their joint expertise will guide you through the world of leveraging science to cook with greater finesse.
