Cooking

Inspired by the Great British Menu, dinner at the Ox and Finch yesterday, and a simple but very tasty salmon meal tonight, I started reading this book tonight.

The first part explains, in quite technical detail, how different foods react as you cook them. The second part contains some recipes. Then the third part (this one) is a glossary of terms. An interesting read and will no doubt be a useful go-to book in the future.