Help me find an old cooking book.
Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors.
Sometime in the late seventies/early eighties I came across a book at a friend’s home that was a very readable text on cooking. This was sort of a simple science of cooking, i.e. what happens to various ingredients when they combine, when they are heated, when liquid is added, etc…as well as (I think??) some recipes, or at least information about what herbs/spices /various ingredients went with what sorts of foods or food combinations. It seemed like perhaps it was some sort of all-inclusive text on food preparation/understanding. I realize this is a pretty nebulous description, but if anyone knows of such a book, I’d love to find it…The salient feature was that the text was simple to understand and digest (pun??…surely you ‘gest!) and was a wonderful underpinning for understanding what is happening to and with ingredients when preparing/cooking.
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