Like Magic! Cookbook by Chef Colleen

Description

Like Magic! explains the fundamentals of food science in simple terms. This cookbook is geared for the home cook or foodie – anyone interested in learning to cook, or who wants to improve their cooking. Food science explains the “whys” behind tried-and-true recipes – why use egg yolks in a mayonnaise, why use baking soda versus baking powder, why does a pinch of salt make burgers extra juicy? Knowing the science behind the art of cooking lets you easily solve cooking frustrations, add better flavour, reduce costs, and improve signature recipes. With Like Magic! home cooks can release their power to achieve delicious, repeatable results in the kitchen every single time. Great cooking may seem like magic, but it’s actually science!

Chef Colleen Hiscock says that almost everyone in Canada has eaten her food. She is the owner of Java Jack’s Gourmet Fine Foods. She’s a food scientist, Red Seal chef, author, restauranteur and a consultant with more than 30 years experience in the food industry.  Colleen shares knowledge and insights and her love of food through blogs, cooking classes and her recent cookbook Like Magic!