Current Catalog
Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com
The holiday bird is always a challenge. It can take up to a week to thaw, you have to decide to stuff or not to stuff, and keeping the bird juicy can be tricky.
This year, a groundbreaking new book points you in the right direction. It's the ultimate GPS for your kitchen. THE SCIENCE OF GOOD FOOD
by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. is the definitive reference book on how cooking works. Now more than ever, kitchen science
inspires and influences culinary development. THE SCIENCE OF GOOD FOOD is the first A-to-Z reference book to bring the
science of food to home cooks and professionals alike. Highly readable, this book contains more than 1,600 entries that touch on a variety of scientific
disciplines from biology and chemistry to agriculture and nutrition. Everyone from kitchen novice and culinary student to armchair gourmet and food
enthusiast will be fascinated to learn how copper ions affect eggs, what happens to shortbread at high altitude, and how butter molecules behave in cake,
to list just a few food science features from this seminal book. For example, take a look at these
Four Easy Tips for a Better Bird.
About the Authors
As a well-known teacher, food writer and cookbook author, Andrew Schloss has made a career of encouraging people to cook more.
His most recent cookbooks include Mastering the Grill, The Science of Good Food (both with David Joachim), and
Art of the Slow Cooker. Andrew lives in Pennsylvania.
David Joachim has authored, edited, or collaborated on more than 30 cookbooks, including the award-winning
Food Substitutions Bible, the A Man, A Can series, which has sold more than 1 million copies,
and the New York Times bestseller, Mastering the Grill. His articles and tips have appeared in numerous national magazines.
David lives in Pennsylvania. Visit www.DaveJoachim.com for more information.
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