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November 9, 2005

Spot-On: Review - The Science of Good Food

October 17, 2008 05:01 PM EDT

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The publisher, Robert Rose, recently released a book named The Science of Good Food by David Joachim and Andrew Scloss. At 600 pages it's a massive compendium of facts about food and cooking starting with acid and ending with wine. Among the topics covered are carcinogens, frying, types of game meat (the book reports raccoon tastes like pork), and the anatomy of a bivalve.

You can read the complete article at Spot-On.

Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 100,000 cooks a month and in addition he writes a weekly column forSpot-Onand is the Guide for Cooking for Two at About.com.

Tags: cooking, kevin weeks, kevin d weeks, food, kd weeks, kdweeks, review, spot-on

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Comments: 5

Karen G. Oct 17, 2008, 6:45pm EDT

This sounds interesting.

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Dorine H. Oct 17, 2008, 8:30pm EDT

It is something to seek out in the library!

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Madame Donna C. Oct 22, 2008, 6:14pm EDT

Several of those books have been quite valuable to me by helping me correct major cooking errors. Nice review of a stack of good information, Kevin. The more I learn, the better I can control the outcome and quality of my meals.

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