Kitchen Conundrums

2017 | Food & Drink

When Cooking goes awry! A book about food and cooking but not a recipe book. A cookery book to give you an in-depth understanding of the processes involved in cooking. The roast chicken is dry, broccoli has gone brown and the panna cotta is like runny custard, just another unhappy, despondent and dispirited day in the kitchen; so what went wrong and what do I need to do to get it right next time? The intention of this book is to provide the reader with easy to understand information about a broad range of food and cooking issues, including some secrets and tips of the trade along the way. It also sets out to explore the real fundamentals of cookery and explaining in simple terms the science behind cooking. Each chapter features a specific topic area and these include information about the scientific aspects of ingredients and processes. It concentrates on the basic and essential details about the more commonly used ingredients, preparation and cookery methods. This is supported with useful tips, advice and do's and don'ts. The author has intentionally omitted more advanced preparation and cooking techniques for this reason.

Also included is a small selection of recipes which illustrate the use of various ingredients and cookery methods discussed throughout and these can be found at the end of the book.

Robert J. Stordy (Author)