The Science of Good Food by Joachim, David
This book is perfect for all those new cooks and chefs out there! It tells you the principles of chemistry and physics to create exciting new taste sensations. Also, you learn about textures and flavors with secrets of new cooking techniques in great dishes!
I think these glasses will look much snazzier than my usual get up of a piece of white bread hanging out of my mouth as I chop.
Hmm... popcorn - what a healthy snack to have while watching the games this Thanksgiving and football season. And no more worrying about those lousy microwave popcorn bags.