The Amazing world of cooking

The moment we utter the word “cooking”, people immediately assume it to be the exclusive domain of women! Well, some women may find it a pain while some men find it a pleasure! There are some who also claim that the easiest art on earth is cooking which does not need any super brains to mix and match certain readily available ingredients in the kitchen, toss certain vegetables or cereals or even meat or chicken stuff in it, steam, fry or bake and the food is ready. Well, now things are simpler as more people go for fresh fruits and vegetables and you do not need to spend longer time in kitchen at all. If cooking was so simple and could be prepared by anybody, why would there by scores of people trying new recipes, catering to ever-demanding palates of all kinds? Cooking is an art, a thoroughly enjoyable and responsible assignment, which can make or mar the eater’s health. Unless you view it passionately, you cannot churn out tasty and healthy dishes.

The book named “On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee, redone and refurbished after 20 years, is not on a book containing merely cooking recipes like so many other cookery books, but redefines the art of cooking altogether, touches and delves into every aspect and subject of life, capturing the interest of the reader and enriching his or her knowledge about cooking and food, including the ingredients and the containers for cooking. He has experimented and explained about food values, mixed and matched them into delectable combinations, to make them nutritious as well as delicious. By doing so, he has touched upon continental delicacies too. This book should definitely find a place in the kitchen of all cooks and food lovers. Priced under $27, this is an excellent buy if you want an exhaustive knowledge of science of cooking.