My mum, and grandma before that, have always been cooking pasta in salted water, but why? None could give me an answer other than “that’s what my mum used to do”. Have you ever wondered? If you do ask yourself such questions, you should check out Harold McGee’s “On Food and Cooking, the Science and Lore of the Kitchen” (2004). It is THE Bible of culinary science. Ok, that might make it sound like a scary, complex book. But it isn’t. Yes, some of it delves into the complexities of food chemistry, but most of it can be understood by anyone interested in the topic. I am nowhere near a scientist myself, but have been enjoying the book immensely. Harold McGee isn’t only a talented and hugely respected food scientist, he is also a brillant teacher.
All scientific or historic facts on this blog have been crossed reference to “On Food and Cooking”. I don’t know what I would do without it!
“On Food and Cooking” can be purchased online:
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