A friend of mine introduced me to this book. Within five minutes I knew I had to buy a copy and read it cover to cover. I am currently on page 583 of 818. I believe it will remain my favourite book of all time (and I read a lot of reference books on many subjects).
HOWEVER - It might not be the right book for everyone because:
- It is not a recipe book. Of course the entire book is about food and will expand your understanding of your favourite recipes and foods, but it is exactly as it says on - the - tin: "An Encyclopedia of Kitchen Science, History and Culture"
- It is not a step-by-step book on cooking techniques. Throughout the book you will come across many descriptions of the evolution of techniques and equipment, the reasons for using certain techniques, the evolution of food technology etc. Take dough for example. You will find out things like: why we knead dough; what is happening on a molecular level, what happens when yeast ferments in dough, other methods of leavening dough, dough that is not leavened... By the time you have read all about dough, you will be able to make it and use it without need for reference to a step-by-step guide.
I like the descriptions of how the names for our foods have evolved; how over thousands of years we have genetically modified our foods and our environment (naturally and unnaturally); and perhaps most of all - the unhealthy industrial changes that have been introduced by the food industry in order to increase profits at the expense of our health.
The only thing I am not looking forward to is reaching the end of the book, so I have decided to read it a second and probably third time.
I hope you enjoy it as much as I do.
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