That’s what the portly officer on Hogan’s Heroes used to tell the commandant. Well, I know something but nowhere near everything when it comes to cooking and food science. Harold McGee’s revised/updated, On Food and Cooking – The Science and Lore of the Kitchen (Scribner 2004) is my bible. Some may deem it more information than necessary. I say, take what you need and leave the rest behind. McGee’s book is a great gift for the cooks you know and a must have in your library. Read McGee’s Curious Cook column in the New York Times or visit his website www.curiouscook.com.
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