Like Magic!: Use the Magic of Science to Release the Chef in You

Like Magic! explains the fundamentals of food science in simple terms. This cookbook is geared for the home cook or foodie-anyone interested in learning to cook or wanting to improve their cooking by solving common cooking problems, such as the hollandaise sauce breaking, inexpensive cuts of meat being chewy, or turkey that's too dry. Today's recipes and dishes often call for extra, supposedly functional, ingredients to bandage an issue: think using eggs and breadcrumbs to create a burger t...