I have been reading a book called Kitchen Science – A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen by Howard Hillman (I got mine from the library – 1989 edition).

The beauty of this book is the facts are laid out in FAQ-style , so don’t expect it  to be a science text book or encyclopedia. I think it is perfect for people who have short attention span of a goldfish – like myself. That said, my mind did wander a bit whenever Howard went into details about scientific stuffs like molecules and gas. Feel a little like Chemistry classes in high school? Yeah,  I think so.

It covers  all areas of cooking and baking starting from understanding your cooking equipment, cooking methods, baking, beverages to nutrition and health. Although I must admit I have conveniently skipped the  last part. *cough*cough* Boring!