Whys of Cooking

Why does bread rise? Why do eggs thicken a sauce? Janet McKenzie Hill, founder of the Boston Cooking School Magazine, believed a cook who understands the reasons becomes a better cook, and this clever guide answers the whys behind everyday kitchen work. Written in 1916, it turns cooking from rote recipe-following into understanding, with explanations that still hold up remarkably well. Curious cooks and kitchen-science lovers will find it both practical and quietly fascinating.