Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking . . . Plus 25 Recipes to Get It Right Every Time
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Many kitchen beliefs handed down for generations turn out to be shaky. Does the five-second rule hold up? Can carrots sharpen your sight? Are some pans a danger to your health? This guide by two cookbook writers works through more than a hundred such notions, sorting fact from folklore with food science. Readers learn why certain steps, like letting butter soften before baking, matter or don't, and why a long soak for beans may be unnecessary. Twenty-five recipes let you test the lessons in practice. Whether you cook seriously, watch what you eat, enjoy trivia, or simply want a better cup of coffee, the book offers a lively and useful read for the kitchen counter.
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