Betty Crocker Why It Works: Insider Secrets to Great Food

by Kevin Ryan

Blending culinary technique with food science, a unique cookbook introduces 120 contemporary and classic dishes that include an explanation of why certain ingredients or cooking methods combine to create delicious results and demonstrate how to apply these cooking principles to other foods for taste-tempting results.

223 pages, Hardcover

First published July 24, 2006

Reviews

[Sara · Rating 3 out of 5]

I haven't made any of the recipes in this book (though some look pretty good). I basically read this book because after each recipe there's a section about "Why It Works" talking about some ingredient or technique in the recipe and explaining it from a scientific point of view. Things such as why egg whites fluff up, why candy doesn't set up in humid weather, and tips on cooking with milk, cheese, and chocolate.