In this lighthearted yet information-packed book, Harold McGee applies the scientific method to his activities with pots and pans, examining many common foods and cooking methods. The first group of experimental chapters answers such questions as: Why do lettuces, avocados, and basil leaves turn brown, and how can you retain the green in salads, guacamole, and pesto? How do you keep tender meats from becoming tough by the end of the braise? Is it preferable to clean mushrooms with a moist cloth instead of rinsing them? Does hot water freeze faster than cool water? How do you take the wind out of Jerusalem artichokes? What's the secret to beurre blanc? How can you control the texture of fruit ices and granitas? And if the hazards of salmonella in raw eggs have left you wondering what to do about mayonnaise, hollandaise, and other sauces, Harold describes a simple way to eliminate the bacteria from yolks so that homemade sauces can be salmonella- and worry-free.

In a second group of chapters, Harold muses on the fact that although many of us are eating better and more variously than ever before, we're also more anxious that our eating habits will do us in. Taking heart disease, cancer, and Alzheimer's in turn, he gets at the facts underlying current dietary controversies. His findings put to rest many time-honored myths and encourage a balanced outlook on diet and health. And concluding chapters on the enduring appeal of cooked foods show how a scientific perspective can enrich our experiences of cooking, eating, and living.