Ingredient really blew my mind with all it's scientific aspects of food that was unravelled like a story. Wonderful pictures and illustrations are strewn throughout the book, making reading easier on the eye.
An ingredient is a fundamental building block that works behind the scenes in everything we cook. Each ingredient has its own personality, a set of things it does or doesn't do. From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food.
The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches the personalities of the ingredients, where to find them, and how to put them to work.
This isn't a book of recipes, nor is it a definitive treatise on the science of the kitchen. It's a guide to visualizing and controlling food's invisible moving parts, regardless of skill level. The author divulges the secrets of ingredients.
To me, it is an entertaining, informative guide to what's really happening when we cook, from one of the leading experts in culinary science. Suits me like a well-fitting glove as I'm teaching cooking so I do need to know what happens when we cook. Wonderful, wonderful read!
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