[Sca-cooks] OOP: Modern Books on Cookery

[Elise Fleming]

Greetings! I thought some of you would be interested in one or the other 
of the six books recommended by the writer David Lebovitz. His new blog 
is at 
http://www.davidlebovitz.com/2014/09/six-books-ive-been-enjoying/#more-16472 
.

Rather than focusing on recipes, it seems that most of these books give 
the "why". Here's a description of one of his recommended books that 
describes the "why" for that selection:

" '50 Foods' is one of those books that you can learn something with 
every sentence that you read. So you can open to a chapter and learn why 
some honeys crystallize and why others remain liquids (and what big 
manufacturers do to prevent it from happening). Why the best goat milk 
cheeses are not available in the winter months. How the preparation of 
rice various from culture to culture – especially how Asians treat it 
differently than Italians. And how the normally technique-obsessed 
French don’t give rice any special treatment at all."

Take a look at his blog. He's a fascinating blogger.

Alys K.
-- 
Elise Fleming
alyskatharine at gmail.com
alysk at ix.netcom.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/