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The award-winning The Science of Good Food by David Joachim, Andrew Schloss, and A. Phillip Handel, Ph.D. is a great reference book for anyone who loves to cook, wants to learn how to cook, or just enjoys science. This book is no lightweight (it weighs almost 4 pounds) when it comes to information about everything to do with food and cooking.
From aeration to wine, the entries follow the format of “What it is” and “What it does.” Want to know which flowers are edible to garnish your salad? It’s in here. Want to know how to sharpen your knives at home? It’s in here. And wedged between all this easy-to read information you can find recipes, fast facts, culinary tips, and umpteen tables to get to the meat of the matter.
I bought this book because I thought it would be a good reference book and interesting reading. It has turned out to be a frequently used reference book and fascinating reading. You may know your way around the kitchen, but learning about the science behind cooking, baking, and foods brings a new perspective to those skills.

Vicki Bovee, MS, RD, is a registered dietitian and the bariatric dietitian for Western Bariatric Institute (WBI) in Reno, NV with over 25 years experience in weight loss and weight management. Vicki works with both weight loss surgery patients and nonsurgical weight loss patients. Prior to joining WBI, Vicki spent 11 years at the University of Nevada School of Medicine working in the areas of weight management and women’s health. She has also authored several cookbooks with Chef Dave Fouts. Vicki received her master’s degree in nutrition from Montana State University and her Bachelor of Science degree in home economics from the University of Wisconsin- Stevens Point. She is a member of the Academy of Nutrition and Dietetics and the American Society for Metabolic and Bariatric Surgery.

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