Newly updated and now in paperback, this book helps readers understand and appreciate food and be inspired to spend time in the kitchen. Beginning with an exploration of taste, this book explains how ingredients have been on the move for centuries, resulting in the unique flavors we love today. It breaks down the science of food and cooking into easily digestible pieces of information that cover everything from the chemistry of heat versus cold, fat versus acid, and salt versus sweet. Both practical and philosophical in its approach, Starting from Scratch demystifies food and cooking by boiling it down to the basics. Readers will be able to make sense of recipes, measure and substitute ingredients, and stock a pantry. Using simple and universal examples, like how an onion is transformed when it’s boiled versus charred, caramelized versus fried, Starting from Scratch will inspire readers to eat better, try new flavors, and understand what’s on their plate. Even readers who decide the kitchen isn’t for them will leave with an improved sense of where food comes from and be able to join in on a conversation that continues from snack time to dinnertime.
