Curious Cook in the New York Times
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The Curious Cook: More Kitchen Science and Lore
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INTRODUCTION
[Introduction]
PART ONE: Playing with Food: Experiments
Chapter 1: The Searing Truth. Cooking always squeezes out meat juices.
Chapter 2: Oil Drops Keep Falling on My Toque. The fate of spatter from the frying pan.
Chapter 3: Simmering Down. Cooking tender meats well below the boil.
Chapter 4: The Green and the Brown. How to keep the green color of salads and sauces.
Chapter 5: Taking the Wind Out of the Sunroot. Making the Jerusalem artichoke more digestible.
Chapter 6: Beurre Blanc: Butter's Undoing. A sauce made by transforming butter back into cream.
Chapter 7: Simplifying Hollandaise and Barnaise. Properly understood, these sauces almost make themselves.
Chapter 8: Mayonnaise: Doing More with Lecithin. Mayonnaise can be made with little or no egg yolk.
Chapter 9: Persimmons Unpuckered. Updating ancient Chinese methods of artificial ripening.
Chapter 10: Fruit Ices, Cold and Calculated. Three dozen fruits, five styles.
Chapter 11: The Pleasures of Merely Measuring. Prowling the kitchen with thermometer and stopwatch.
PART TWO: Making the Good Life Better
Chapter 12: Fat and the Heart. Coping with quirky biology.
Chapter 13: Food and Cancer. Learning how to improve our odds.
Chapter 14: Minding the Pots and Pans: The Case of Aluminum. No metal surface is inert.
PART THREE: Reflections
Chapter 15: The Physiologist of Taste. Science in Brillat-Savarin's classic.
Chapter 16: The Saga of Osmazome. The early chemistry of gastronomical pleasure.
Chapter 17: From Raw to Cooked: The Transformation of Flavor. Why does the human animal like cooked foods?
